I love white chocolate (as you can see with these blueberry white chocolate scones or this raspberry white chocolate loaf cake). Marrying green tea powder and white chocolate together in these soft matcha cookies is a gorgeous combination! The matcha adds an almost grassy, slightly bitter, earthy flavor, while the white chocolate chips are creamy and rich.
For baking, I always choose a less expensive culinary-grade matcha rather than higher-quality ceremonial grade. Culinary grade isn’t as smooth in flavor as ceremonial, but the green color and grassy notes still work.
One thing to keep in mind—matcha powder can be high in caffeine so don’t eat too many cookies before bed!
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💞Why You’ll Love This Recipe
✔️ Matcha white chocolate cookies are striking to look at!
✔️ The flavor combo is a nice change from regular chocolate chip.
✔️ You can serve them year round, even at Christmas time.
📋Ingredients
Ingredient Notes
- Matcha Green Tea Powder—a quick search on Amazon shows a range of matcha quality and price points. The vibrancy of your green tea cookies is dependent on the matcha powder you choose.
- White Chocolate Chips—I use standard store-bought white chocolate chips.
Ingredient Substitutions
- White Chocolate Chips—you can substitute an equal weight of chopped white chocolate chunks or bar for the chips.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳Step-By-Step Instructions
STEP 1—whisk the flour, matcha powder, baking soda, and salt in a bowl.
STEP 2—beat the butter and sugars together until the mixture is light and creamy. Add the eggs one at a time, and the vanilla and mix well.
STEP 3—add the flour-matcha mixture to the wet ingredients.
STEP 4—use a wooden spoon or rubber spatula to stir the flour in halfway.
STEP 5—add the white chocolate chips.
STEP 6—stir the matcha cookie dough together until the flour is just mixed in. A few streaks of flour are ok!
STEP 7—use a cookie scoop to portion the dough out onto a parchment-lined baking sheet.
STEP 8—lightly wet the heel of your hand and gently flatten the top of each scoop of dough. Bake the cookies for 12 to 14 minutes, and then set them to cool them on a wire rack.
🗣Expert Tips
1. Use culinary grade matcha—it’s cheaper!
2. For best results, stir the flour in by hand and stop when the flour is just mixed in.
3. Keep your eye on the edges of the cookies as they bake. If they brown you will lose the beautiful green color!
📝Recipe Notes
- You can use milk or dark chocolate chocolate chips if you want.
- Let the matcha cookies cool on the baking pan. Leaving them on the pan holds moisture in rather than having it evaporate through a wire rack. If you prefer crunchier cookies, transfer them to a rack immediately after baking.
🙋♀️Recipe FAQ
This usually happens when you over-bake matcha cookies. Next time, bake the cookies at a lower temperature and remove them from the oven at the first hint of gold on the edges.
Absolutely, yes they do! Both are intense, earthy flavours, plus the colour contrast is quite beautiful. For a softer, creamier touch, use white chocolate. Combined with matcha it’s quite special!
Though not as much as coffee, matcha powder does contain caffeine. Check the package of matcha you purchased for a general estimate and don’t eat too many matcha cookies before bed.
Did you make these chewy matcha cookies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨Recipe
Matcha Cookies With White Chocolate Chips
Equipment
- 2 baking sheet(s)
- Parchment paper
- 1 medium-large mixing bowl
- 1 large mixing bowl
- electric hand mixer optional
- rubber spatula or wooden spoon
- 1 small cookie dough scoop optional
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha powder, culinary grade
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, room temperature to soft
- 1 cup brown sugar
- ½ cup granulated sugar, tightly packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 325ºF (160ºC) and line two baking sheets with parchment paper.
- Whisk together the flour, matcha powder, baking soda, and salt in a bowl until well combined. Set aside.
- Place the butter and both sugars in a second mixing bowl. Use a hand or a stand mixer to beat the butter and sugars together until the mixture is light and creamy, about 2 to 3 minutes.
- Add one egg to the butter and beat until well combined. Scrape down the sides of the bowl. Repeat with the second egg, then mix in the vanilla extract.
- Using a wooden spoon or hard-edged rubber spatula, stir the flour-matcha mixture into the butter by hand. When the cookie dough is about halfway mixed, add the white chocolate chips. Continue to stir and fold the cookie dough until the flour is just mixed in. Ideally you want a few streaks of flour remaining to ensure the cookies stay chewy. Over-mixing can lead to tough cookies.
- Use a medium-sized cookie scoop (approximately 1 ½ tablespoons) to scoop the dough, then press the scoop firmly against the side of the mixing bowl to pack the dough into the scoop. Release 12 scoops of cookie dough onto each baking sheet, spacing them about 2-inches (5-cm) apart. Lightly wet the heel of your hand, and gently press the top of each cookie to flatten it into a 2 to 2 ½ inch (5 to 6-cm) round. The bit of water on your hand will help prevent the dough from sticking.
- Once all of the cookies are flattened, place them in the preheated oven and bake them for 12 to 14 minutes. When the edges show even the slightest hint of browning, remove the cookies from the oven. If they over-bake the matcha will lose it’s green hue and turn brown! Remove the cookies from the oven and transfer the pans to wire racks. Leave the cookies on the pans to cool completely before storing.
Notes
- You can use milk or dark chocolate chocolate chips if you want.
- Let the matcha cookies cool on the baking pan. Leaving them on the pan holds moisture in the cookies rather than having it evaporate through a wire rack. If you prefer crunchier cookies, transfer them to a rack immediately after baking.
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