Double Strawberry Chocolate Matcha Cookies
These cookies are not up for debate—you need them in your life. Imagine a strawberry matcha latte, but in the form of a soft, chewy cookie. The dough is loaded with chunks of homemade strawberry white chocolate, so every bite bursts with creamy, fruity goodness. Then the bottoms get dipped in even more strawberry chocolate for that double strawberry magic. The final product is so pretty with the green and pink colors. They really are so fun to make, you’re going to love them!
How a Sweet Idea Sparked in Paris
While wandering through a charming cooking store in Paris, I stumbled upon a fancy strawberry-flavored chocolate that immediately caught my eye. It immediately made me wonder: what could I create with this unique ingredient? That moment sparked the inspiration for these matcha strawberry chocolate chunk cookies—a playful twist on Jacques Torres’ famous chocolate chip cookies dipped in chocolate. Instead of classic dark chocolate, I decided to craft a luscious strawberry white chocolate, and I paired it with the earthy, vibrant flavor of matcha powder infused right into the cookie dough.
This combination creates a cookie that’s not just a treat, but an experience. You get chewy bites with the subtle bitterness of matcha balanced perfectly by sweet, fruity strawberry chocolate chunks—and then the final touch, a smooth dip of strawberry chocolate on the cookie bottoms for that extra indulgence.
Why Make Your Own Strawberry White Chocolate?
One of the highlights of this recipe is the homemade strawberry white chocolate. Rather than relying on store-bought versions, making your own lets you control the intensity and quality of the strawberry flavor. I also wanted this reciep to be super accesible for anyone to make, not relying on buying a specific ingredient!
- Freeze-dried strawberries are the secret here. They retain intense fruit flavor without adding moisture, which keeps your chocolate smooth and stable.
- Grinding them into a powder helps the flavor disperse evenly through the white chocolate.
- You’ll melt 12 ounces of white chocolate, mix in the strawberry powder, then split it: half chills to be chopped into chunks for the dough, the other half stays melted for dipping.
This process not only adds a gorgeous pink color but also a fresh, fruity brightness that pairs so well with the deep, grassy notes of matcha.
Perfecting the Matcha Cookie Dough
The dough is where the magic happens—combining classic cookie comforts with Japanese-inspired flavors.
Here’s what I love about this dough:
- The matcha powder adds a subtle earthiness and beautiful green color without overpowering the cookie. Using high-quality matcha powders like Horii Shichimeien, Yamamasa Koyamaen, Kanbayashi Shunsho, or Ippodo ensures that vibrant flavor and smooth finish.
- Adding cornstarch to the dry mix keeps the texture soft and tender, while the baking soda helps with that perfect spread and chewiness.
- Creaming the butter with both white and brown sugar gives the cookie a rich caramel undertone from the molasses in the brown sugar, balancing the sweetness nicely.
After mixing in eggs and vanilla, folding in the dry ingredients and strawberry chocolate chunks completes the dough. Resting the dough for about 20 minutes allows the flavors to meld and the dough to firm up, making it easier to handle and helping the cookies keep their shape.
Baking Tips for Perfect Cookies
Baking these cookies is straightforward but here are some tips to get the best results every time:
- Oven temperature: 350°F is ideal for achieving golden edges with soft centers.
- Portion size: Using about 1/4 to 1/3 cup per cookie helps them bake evenly and creates a nice size that’s not too small or large.
- Spacing: Place 6 cookies per tray with enough space so they don’t merge while baking.
- Bake time: 11 to 12 minutes is key—edges should be golden but centers still soft. Don’t overbake! The cookies will finish cooking from residual heat after you remove them.
- Cooling: Let cookies rest on the hot pan for 10 minutes before moving to a wire rack. This step is crucial for the perfect chewy texture.
Once cooled, the fun part: dipping the bottoms in the remaining strawberry chocolate. If your chocolate has hardened, gently reheat it in the microwave for 10-15 second intervals, stirring between, until smooth and runny again. Dip, set on parchment, then chill for 10 minutes to harden the coating.
Storage, Variations, and Serving Ideas
- Storage: Keep your cookies in an airtight container at room temperature for up to 4 days. If they’re dipped in chocolate, storing them in the fridge helps keep the coating firm and glossy.
- Freeze dough, not cookies: For convenience, freeze the dough balls before baking. When ready, thaw briefly and bake fresh for that just-made goodness.
- Variations:
- Try swapping the strawberry powder for raspberry or blueberry for different fruity notes.
Why These Cookies Are a Must-Bake
These matcha strawberry chocolate chunk cookies are more than just cookies—they’re a celebration of flavors and textures. The soft, chewy cookie with matcha’s subtle bitterness perfectly complements the sweet, fruity strawberry white chocolate chunks inside. Then the dipped chocolate bottoms add a luxurious finish that feels indulgent but approachable.
Whether you’re baking for yourself, impressing guests, or gifting to loved ones, these cookies offer something a little different yet totally comforting. Plus, they make your kitchen smell like a gourmet bakery, which is always a win in my book!
Craving More Cookies? Try These Recipes Out
- S’mores Cookies
- Brown Butter Chocolate Chip Cookies
- Thumbprint Cookies – 4 Different Ways
- Biscoff White Chocolate Cookies
- Churro Cookies – Crumbl Copycat
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Dessert
Double Strawberry Chocolate Matcha Cookies
Ingredients
COOKIE DOUGH:- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons matcha powder
- 1 ½ sticks unsalted butter, room temperature (¾ cup)
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
- 0.5 ounces freeze-dried strawberries
- 12 ounces white chocolate, melted
Instructions
STRAWBERRY CHOCOLATE
- Blend the freeze-dried strawberries into a fine powder using a food processor or high-speed blender.
- Stir the strawberry powder into the melted white chocolate until fully smooth and evenly combined.
- Pour half of the strawberry chocolate onto a parchment-lined tray, spread into a thin layer, and refrigerate or freeze until firm.
- Set the remaining half of the strawberry chocolate aside in a bowl for dipping later.
- Once the chilled chocolate has set, chop it into small chunks and keep them ready to fold into the cookie dough.
COOKIE DOUGH & BAKING
- In a small bowl, whisk together the flour, baking soda, salt, cornstarch, and matcha powder.
- In a large mixing bowl, beat the room temperature butter, white sugar, and brown sugar together until light and fluffy, about 1 to 2 minutes.
- Add the egg, egg yolk, and vanilla extract, and beat again until smooth. Scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet and mix until a soft dough forms.
- Fold in the chopped strawberry chocolate chunks (about 1 to 1 1/2 cups) until evenly combined.
- Let the dough rest for 20 minutes at room temperature.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop dough using a large ice cream scoop and place 6 on each tray, spaced apart.
- Bake for 11 minutes, until the edges are lightly golden and the centers are still a bit gooey and soft.
- Remove from the oven and let the cookies cool on the pan for 10 minutes to finish setting.
- Transfer the cookies to a wire rack and let them cool completely. Bake the second batch of cookies in the meantime.
- If the reserved strawberry chocolate has firmed up, gently re-melt it by microwaving the bowl in 10 to 15 second intervals, stirring well between each, until smooth and melted. Then dip the bottom of each cooled cookie into the strawberry chocolate.
- Place them back on a parchment-lined tray and pop them in the fridge for 10 minutes or until the chocolate is fully set.
Tips & Notes
Q: Can I use store-bought strawberry chocolate instead of making my own?
A: Absolutely! You can substitute with strawberry-flavored white chocolate chips or chunks, but making your own with freeze-dried strawberries gives a fresher, more intense fruit flavor.
Q: How should I store these cookies?
A: Store them in an airtight container at room temperature for up to 4 days. If you’ve dipped them in strawberry chocolate, keep them in the fridge to prevent the chocolate from melting.
Q: Can I freeze the cookie dough or baked cookies?
A: Yes! You can freeze the cookie dough balls before baking—just thaw before baking as usual. Baked cookies freeze well too; just thaw at room temperature and re-crisp in the oven if needed.
Q: What if my strawberry chocolate seizes or gets grainy when melting?
A: Stir gently and try reheating in short intervals. If it’s too thick or grainy, add about a tablespoon of neutral oil (like coconut or vegetable) and stir until smooth.
Q: What matcha powder do you recommend for this recipe?
A: I recommend using high-quality Japanese matcha powders such as Horii Shichimeien, Yamamasa Koyamaen, Kanbayashi Shunsho, or Ippodo for the best flavor and vibrant color. These matchas have a smooth, slightly sweet profile that works perfectly in baked goods.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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So yummy! Will definitely make again!
Looks exactly like image and tku can actually taste the strawberry and matcha.
Loved this recipe! I noticed my cookies took 10mins to brown up on the edges in the oven so that was my cut off time. I also didn’t have enough chocolate to cover all the bottoms to my cookies so next time I’ll just melt a little more. I also wonder is strawberry nesquik would work instead? Loved the flavor and creativity on this recipe though 10/10 thank you for always sharing