Chewy Matcha White Chocolate Cookies
Let’s learn how to make the best chewy and soft matcha white chocolate chip cookies! If you like drinking matcha, you’ll love the cookies. They’re perfectly sweetened with a bright and bold taste of matcha.
If you’ve never had matcha, trying it in some baked goods is a great way to introduce yourself to the taste as it can be hard to ease into. The best way to describe it is bright, slightly bitter, and earthy! When the bitter green tea is paired with the sweetness of vanilla and white chocolate, it’s a match-a made in heaven.
How to Make the Cookies
Start out by creaming the butter with brown sugar and white sugar. Make sure the butter is room temperature before starting. After a minute or two of creaming, it will appear light and fluffy.
Then you’ll add one whole egg, one egg yolk, and a bit of vanilla extract and mix again.
In a separate bowl, you’ll whisk together the dry ingredients. This includes all purpose flour, cornstarch, baking soda, salt, and the matcha powder.
For the matcha, feel free to add anywhere from 1 to 2 tablespoons of matcha depending on how mild or strong you’d like the taste. I used 2 tablespoons for a very strong taste but you can add 1 or 1 1/2 tablespoon.
Combine the dry with the wet until a dough forms. It will be bright green in color. Then add the white chocolate chips to taste – 1 to 1 1/2 cup.
Allow the dough to rest for 30 minutes and then scoop the dough onto a baking sheet. Pop in the oven to bake at 350°F for about 11 to 12 minutes. When they come out of the oven, bang the pan a few times to flatten them out if you’d like.
Then allow them to cool for 10 minutes until they are set and enjoy!
What Matcha to Use
My favorite to use is off Amazon by Jade Leaf Organic. I’ve had success using both ceremonial grade matcha and culinary grade matcha in this recipe. Ceremonial grade is a bit more expensive and intended just for drinking since it has a more subtle taste. Culinary grade matcha is a lot more affordable and strong so the flavor can still come out when it’s added to baked goods. Either one you choose will be fine though.
Other Cookie Recipes to Try
- Chocolate Chip Cookies
- Crumbl Copycat Churro Cookies
- Twix Cookies
- Biscoff White Chocolate Chip Cookies
- White Chocolate Cranberry Blondie Bars
Tips & Notes
- Make sure the unsalted butter is at room temperature in order to cream it properly with the sugar!
- For a very strong matcha taste, add 2 tablespoons. For a more mild taste, add 1 or 1 1/2 tablespoons.
- If your cookies are spreading too much, try chilling the dough for 30 minutes before baking.
- To create that flat crinkle look to the cookie, bang the pan a few times when the cookies come out of the oven.
Matcha White Chocolate Chip Cookies
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons matcha powder
- 1 ½ stick unsalted butter room temperature (¾ cup)
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 to 1 ½ cup white chocolate chips
- In a small bowl, whisk together all purpose flour, baking soda, salt, cornstarch, and matcha powder.
- In a mixing bowl, add the room temperature butter, brown sugar, and white sugar. Beat for about a minute or two until light and fluffy using a hand mixer or stand mixer fitted with a paddle attachment.
- Add the egg, egg yolk, and vanilla extract. Beat again until smooth. Scrape the sides of the bowl as necessary.
- Add the dry to the wet and combine until a dough forms.
- Mix in the white chocolate chips and let the dough rest for 20 minutes.
- Preheat oven to 350°F.
- Line a sheet pan with parchment paper.
- Scoop out portions of the dough about the size of 1/4 to 1/3 measuring cup. Make sure to space them apart, 6 cookies per sheet.
- Pop in the oven to bake for about 11 to 12 minutes until the edges are golden and the center is still a bit soft. The cookies will continue baking out of the oven on the hot pan.
- Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!