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If you’re a fan of matcha and are craving something sweet, then you’re in the right place! These chewy, brownie-top style cookies deliver that earthy green tea flavor studded with creamy white chocolate.
I know, white chocolate is not usually my thing either. But with matcha, it turns into the perfect balance. If I can be convinced, then so can you!
Matcha & White Chocolate chip cookies
Recipe Snapshot
- What is it? A soft and chewy cookie packed with matcha green tea flavor and sweet, milky white chocolate chips.
- Flavor profile: Matcha, sweet, buttery.
- Why you’ll love this recipe: This no-fuss cookie recipe delivers bold matcha flavor complimented with generous chunks of sweet white chocolate.
- Must-haves: Matcha powder, high quality white chocolate, butter, parchment paper (or silicone baking mat).
- Skill Level: Easy.
- Freezer Friendly? Yes!
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How I Developed This Recipe
I’ll be honest, I’m not usually a fan of white chocolate. But there’s just something about that earthy, slightly bitter green tea flavor that loves a creamy, mild sweetness around it (think matcha latte vibes). White chocolate delivers that perfectly, and if you don’t believe me, you should check out my matcha and white chocolate muffin recipe too!
One of my biggest goals with this recipe was the texture. I was aiming for that chewy, slightly crackly bite you get on top of a really good brownie. The trick ended up being in the sugar. Light brown sugar adds moisture and gives them that soft, caramel-like chew, while the white sugar helps set up that crisp edge. Together, this combination gives these matcha cookies their signature brownie-top chewiness.
Despite not being big on sweets, I can’t get enough of these! If you’re a fan of anything sweet or matcha, give them a try. You won’t be disappointed.
Matcha & White Chocolate Cookie Ingredients
- Softened unsalted butter – Unsalted butter allows you to control the salt content more easily, but you can use salted butter if you omit the added salt later. Make sure the butter is soft, not melted. Melted butter will make the cookies greasy.
- Sugar – This recipe uses a 50/50 mix of white and light brown sugar. The white makes them sweet and crunchy, the light brown makes them soft. When you combine them, you get that chewy and addictive texture!
- Matcha powder – Use good quality matcha from a trusted brand. Make sure it is bright green in color and has a fresh aroma.
- Baking soda – improves the texture and spread (do not substitute for baking powder!)
- White chocolate – Use high quality white chocolate. You can either cut a bar into chunks, or buy good quality white chocolate chips.
When selecting matcha powder, look for vibrant green color and a fresh aroma. Dull or browning matcha is either old or low quality and won’t taste good. Matcha is prone to oxidization which makes it lose color and flavor over time. Buy in small batches and store in a lightproof, airtight container to protect it from light and humidity. Keep it in a cool dry place, or the fridge, to prolong its freshness.
Cookie Add In Ideas
- Not a fan of white chocolate? Swap for milk or dark chocolate for a different flavor profile.
- More Japanese flavor: Mix in boiled adzuki beans for a classic Japanese combo.
- Dried fruits: Dried strawberries or raspberries add a tangy, fruity flavor that works really nicely with the matcha.
- Nuts: Toasted almonds, pecans and macadamia are great for flavor and added crunch.
How to Make My Matcha & White Chocolate Cookies
Before you start: Bring the butter to room temperature. It should be soft and mixable, but not melted (melted butter will make the cookies greasy).
i. First, add both the white and brown sugar to a mixing bowl with cubed room-temperature butter.
ii. Mix together until combined. I do this by hand with a spatula, but feel free to use a mixer if you prefer.
i. Crack the egg into the bowl and add a small amount of vanilla essence or extract.
ii. Mix thoroughly until incorporated. If you’re using a mixer, use a slow setting so that the egg doesn’t get foamy.
i. Add the plain flour, baking soda and a pinch of salt to a separate bowl, then sift in the matcha to break any clumps.
ii. Whisk thoroughly until all the dry ingredients are evenly distributed.
i. Pour the dry ingredients into the wet ingredients.
ii. Mix until a firm but slightly sticky dough forms.
iii. Once there’s no more dry flour visible, mix in the chocolate or fillings of choice.
White chocolate works well with matcha because it doesn’t overpower the flavor, but if you don’t like white chocolate, you could use milk chocolate, nuts, dried fruits, or even boiled adzuki beans.
i. Shape the dough into balls and place them in a sealable container lined with baking paper.
This dough makes about 16 cookies when using 2 tbsp (40g) of dough per cookie.
Arrange in a single layer to stop them from merging together, then seal with a lid and place in the fridge or freezer while you preheat the oven to 170℃ (338℉).
If you prefer your cookies on the thicker side, I recommend chilling them for 30 minutes to 1 hour. This prevents them from spreading as much, and you’ll be left with even thicker and chewier cookies!
ii. When the oven is ready arrange the cookies on a lined baking sheet. Parchment paper or a silicone baking mat will help prevent them from spreading too much.
Leave plenty of space between each cookie, and bake in batches for best results.
Once the oven is fully pre-heated, place the tray of cookies on the middle shelf and bake for about 10 minutes or until the edges are lightly browned.
Being careful not to overbake is especially important for this recipe! The cookies should be golden around the edges but barely cooked in the middle, this is the secret to getting that soft chewy texture!
Remove the cookies from the oven and while they’re still hot and soft, use the edge of a knife or a large glass/cookie cutter (larger than the actual cookies) to neaten the edges. This will improve the presentation but is not essential.
Leave them to cool on the baking tray for about 20 minutes. If you need to move them from the tray to cook the next batch, then carefully slide the baking paper onto a cutting board.
You won’t be able to move them until they’ve cooled and firmed up a bit.
Once they have cooled, you can tuck in and enjoy!
Essential Tips & Tricks
- Bring the butter to room temperature for easy creaming. Avoid using melted butter as it can make the cookies greasy. If you forgot to soften it, place a hot glass bowl over it for 5-10 minutes to speed up the softening.
- Use baking parchment or a silicone baking mat to prevent too much spreading.
- Make sure to space the cookies well apart on the baking tray, and away from the edges.
- Bake one tray at a time for more even results, or swap the trays halfway through.
- Take them out of the oven when the edges start to brown and let them cool before moving them.
- Adjust the shape while they’re still hot, either with a glass or large cookie cutter, or nudge the edges with a knife.
- Let them cool and harden before trying to move them.
With these simple tips in mind, you’re set for success every time you make these matcha and white chocolate cookies!
How to Store
Room temperature: Keep baked cookies in an airtight container and consume within 3-4 days. Unbaked cookie dough should be kept chilled.
Fridge: Raw cookie dough can be kept in the fridge for 2-3 days.
Freezer: Unbaked cookie dough can be rolled into balls, flash frozen in a single layer (approx 1 hour) and then stored in an airtight freezer bag for up to 2 months. Baked cookies can also be frozen for up to 2 months in a sealed container.
How to bake from frozen: Reduce the oven temperature to 165℃ (329℉) and bake for an extra 2-4 minutes. Alternatively, thaw on the counter for 20-30 minutes and bake as usual.
Matcha & White Chocolate Cookies Q&A
The cookies might spread if the oven temperature is too high. If your oven runs hot, try reducing the temperature. Using baking parchment, a silicone baking mat or chilling the cookies for longer will also help prevent over spreading.
This is due to the oven temperature being too high. The edges should be lightly golden, not brown. The middle of the cookie should be barely cooked when it comes out of the oven, it will harden when it cools down.
The cookies are soft and delicate when they’re hot, let them cool down completely before trying to move them.
More Matcha Recipes
- Matcha Rare Cheesecake
- Matcha & White Chocolate Muffins
- Matcha Roll Cake (Green Tea Swiss Roll)
- Fudgy Dark Chocolate and Matcha Brownies
Want more inspiration? Explore my Japanese Matcha Dessert Roundup Post for a carefully selected collection of sweet treats for matcha lovers!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Matcha and White Chocolate Chip Cookies
Equipment
- Silicone Baking Mat
- Silicone Spatula
- Steel Mixing Bowls
Ingredients
- 110 g unsalted butter room temperature
- 100 g white sugar
- 100 g light brown sugar
- 1 egg preferably room temperature
- ½ tsp vanilla essence or half the amount of vanilla extract
- 180 g all-purpose flour
- 1 tbsp matcha powder
- 1 tsp baking soda
- ¼ tsp salt
- 150 g white chocolate
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Take a large mixing bowl and mix 110 g unsalted butter, 100 g white sugar and 100 g light brown sugar until smooth and creamy.
- Crack 1 egg into the bowl and add ½ tsp vanilla essence. Mix gently but thoroughly until well combined, being careful not to let the egg get foamy.
- In a separate bowl, add 180 g all-purpose flour, 1 tsp baking soda and ¼ tsp salt. Sift in 1 tbsp matcha powder and whisk until evenly distributed.
- Pour the dry ingredients into the wet ingredients and mix until a dough forms.
- Cut 150 g white chocolate into rough chunks and mix them into the dough.
- Line a sealable container with baking paper. Roll the cookie dough into 40g balls (about 2 tbsp each) and place them in the container in a single layer. Seal with a lid and place in the fridge or freezer while you preheat your oven to 170 °C (338 °F).
- Once your oven is fully preheated, line your baking sheet(s) with parchment paper or a silicone baking mat. Place the balls of cookie dough on the baking sheet with plenty of space between (they will spread as they bake).
- Bake on the middle shelf for about 10 minutes, or until slightly browned in the edges and barely cooked in the center.
- While they're still hot, take a large glass or cookie cutter (bigger than the cookies) and place it over one cookie. Move it in a circular motion to neaten the edges and make each cookie perfectly round.
- Cool for 20-30 minutes on the baking sheet before moving them. Enjoy!
Notes
- Use soft butter for easy mixing, but avoid melted butter as it can make the cookies greasy.
- If you prefer thicker cookies, chill in the fridge for 30 minutes to one hour before baking.
- If you change the size of each cookie, adjust the baking time accordingly (less time for smaller, more time for larger).
- Use baking parchment or a silicone baking mat to prevent spreading.
- Baked cookies can be stored in an airtight container at room temperature for 3-4 days, in the fridge for 1 week or in the freezer for up to 2 months.
- Unbaked cookie dough can be stored in the refrigerator for 2-3 days or frozen for up to 2 months. Cook from frozen at 165℃ for 12-14 minutes.
Easy recipe with clear instructions. Made a double batch and froze half the dough balls for later!
Thank you, Alison! 🙂
Hi Yuto,
Anything to replace the egg in this cookie please
Hi Bhavana,
Thank you for your question! Unfortunately, I haven’t tested this recipe without eggs myself, so I can’t say for sure, but a possible substitutes in general could be aquafaba, a flax egg, or a store-bought egg replacer, but it would take a bit of experimenting.
Yuto