Matcha White Chocolate Cookies

Matcha White Chocolate Cookies

These matcha white chocolate cookies are so soft and chewy with crisp edges, and they are the perfect way to use up that extra matcha powder sitting in the back of your pantry.

I bake a batch on quiet weekend afternoons when I want the whole kitchen to smell like a little neighborhood bakery, and somehow they always vanish before they finish cooling on the rack.

The center stays chewy and almost doughy, while the edges firm up just enough to give you a gentle snap. What I love most is the balance. The earthy matcha softens the sweetness of the white chocolate chunks, and the white chocolate keeps the green tea from tasting too grassy or bitter.

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Here is the best part. There is no chilling required. You can mix the dough and bake it right away, so warm cookies are about half an hour away.

Prep takes around 20 minutes, the oven does the rest in 12 minutes, and the whole batch is done in about 32 minutes. This recipe makes 10 generous bakery style cookies, and yes, that number feels small once everyone discovers the cooling rack.

Why you’ll love this recipe

If you need one more reason to preheat the oven, here it is. These cookies are easy to make and need no chilling, so you can go from craving to cookie in about half an hour.

They come out soft and chewy in the middle with slightly crisp edges, and honestly they taste best while still warm. Matcha and white chocolate are a perfect pairing, and the sweetness offsets the slight bitterness of the tea.

The dough also freezes beautifully, so you can make it ahead and bake whenever a craving strikes.

Tools

You do not need much equipment here, but two tools make a real difference in how the cookies turn out.

• An electric hand mixer. This is my go to for creaming the butter and sugar until it is light and fluffy. A stand mixer fitted with the paddle attachment works just as well.
• A large cookie dough scooper. A scooper that holds 4 tablespoons is ideal for bakery style cookies. A 3 tablespoon scooper is acceptable if that is what you already own.

Beyond those two, grab a baking sheet lined with parchment paper, a wire rack for cooling, a silicone spatula for folding, and two bowls, a small one for the dry ingredients and a large one for the butter mixture.

The scooper keeps every cookie the same size so they bake evenly, and it saves you from wrestling with sticky dough using your hands.

Ingredients

Here is everything that goes into one batch. The list is short and the ingredients are easy to find at any grocery store.

• 180 g all purpose flour
• 1 tablespoon matcha powder, ceremonial grade or a high quality culinary grade. Ceremonial is my personal preference because it gives that vibrant green color and a sweeter, less bitter taste.
• 1 tablespoon milk powder, my optional secret ingredient. It adds a rich, milky flavor that makes the cookies taste extra special, but you can leave it out and the recipe still works.
• 1/2 teaspoon baking powder and 1/2 teaspoon baking soda, both working together to help the cookies puff up and stay thick.
• 1/2 teaspoon salt
• 115 g unsalted butter, softened to room temperature so it creams properly
• 150 g granulated sugar
• 1 large egg, also at room temperature
• 1 teaspoon vanilla extract for a creamy background flavor
• 100 g white chocolate, roughly chopped into small chunks, plus a handful extra reserved for pressing on top

Chop the chocolate yourself instead of reaching for chips when you can. The irregular chunks melt into little pools and create those glossy pockets in every bite.

How to make matcha white chocolate cookies

Preheat your oven to 350°F and line a baking sheet with parchment paper. Then work through these steps.

1. Mix the dry ingredients. In a small bowl, stir together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Set it aside.
2. Cream the butter and sugar. In a large mixing bowl, beat the softened butter with an electric hand mixer until very creamy. Add the sugar and cream together for about 3 to 4 minutes, until the mixture is very creamy and fluffy.
3. Add the egg and vanilla. Mix again until combined.
4. Add the dry ingredients. Tip the flour mixture into the butter mixture and mix briefly with the hand mixer, stopping while some flour patches are still visible.
5. Fold in the chocolate. Add the chopped white chocolate and finish the dough with a silicone spatula until it is just combined. Do not overmix.
6. Scoop the dough. Use a 4 tablespoon ice cream scooper to portion balls of dough onto the baking sheet, leaving about 2 inches between each cookie for spreading.
7. Bake. Bake for 12 to 14 minutes, until the edges are set but the middle is still very soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top if you like.
8. Cool. Leave the cookies on the baking sheet for 10 minutes, then carefully transfer them to a wire rack to cool completely.

That soft middle is not underbaked. It firms up as the cookies rest on the hot baking sheet, which is exactly how you get that chewy center.

For a quick reference while you bake:

Storage

Baked cookies keep in an airtight container at room temperature for up to 4 days, or wrapped tightly in plastic wrap. Unbaked cookie dough can be stored in the fridge for about 1 to 2 days before baking.

Freezing

Freezing is one of my favorite tricks with this dough, because it means fresh cookies on demand.

1. Scoop the dough into balls and place them on a baking sheet.
2. Freeze for about 30 minutes, until firm.
3. Transfer the firm balls to an airtight container, a freezer bag, or wrap them in plastic wrap and foil.
4. Freeze for up to 1 month.

When you are ready to bake, thaw the dough balls in the fridge overnight, then bake as directed. Baked cookies freeze well too. Store them airtight or well wrapped for up to 1 month, then thaw at room temperature or reheat until warm before serving.

Tips & tricks

A few small habits make a big difference in the finished cookie.

• Start with room temperature butter and egg. Cold butter will not cream properly, and a cold egg can curdle the mixture. Set both out about an hour before you plan to bake.
• Cream the butter and sugar really well. Those 3 to 4 minutes whip air into the dough, and that air is what makes the cookies thick and fluffy instead of flat.
• Use a big scooper. Go with at least 3 tablespoons, and 4 tablespoons if you can. Smaller portions simply do not have enough dough to spread the way bakery cookies do.
• Press chocolate on top. Add a few extra chunks during the last 2 minutes of baking for that glossy, polished finish.
• Round the edges right after baking. While the cookies are still hot, swirl each one inside a slightly larger round cutter or a small bowl, or gently push the edges in with a fork. They come out perfectly circular.

One thing worth knowing. Matcha cookies naturally turn a little brown as they bake. It is the heat doing its thing, not a mistake. Starting with a vibrant, high quality matcha powder gives you the greenest result, and the flavor stays sweet and mellow.

Matcha also plays well with other add ins. Dark chocolate, dried fruit, and nuts all work beautifully in this dough. If you want to get ahead, the dough can be made 1 to 2 days in advance and kept in the fridge, then scooped and baked when you are ready.

More Cookies

Once you have a batch of these on the counter, it is hard to stop. The same dough style works with dark chocolate chunks, toasted nuts, or a mix of dried fruit for a different spin each time.

Keep a few dough balls in the freezer and you will always have a warm cookie ready for unexpected guests, late night cravings, or a well earned treat after a long day.

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Matcha White Chocolate Cookies

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Matcha White Chocolate Cookies These matcha white chocolate cookies are so soft and chewy with crisp edges, and they are the perfect way to use up that extra matcha powder sitting in the back of your pantry. I bake a batch on quiet weekend afternoons when I want the whole kitchen to smell like a little neighborhood bakery, and somehow they always vanish before they finish cooling on the rack.

• Total Time: 32 min
• Yield: 10 cookies 1x

Ingredients

Scale 1x2x3x

Ingredients
180 g all-purpose flour
1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
1 tablespoon milk powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
115 g unsalted butter, softened to room temperature
150 g granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
100 g white chocolate, roughly chopped, plus a handful extra for topping

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Instructions

Instructions
1-Preheat oven to 350°F and line a: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
2-In a small bowl, stir together the: In a small bowl, stir together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Set aside.
3-In a large mixing bowl, use an: In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add sugar and cream together with the mixer until very creamy and fluffy, about 3-4 minutes.
4-Add in the eggs and vanilla extract: Add in the eggs and vanilla extract and mix again until combined.
5-Add the flour mixture into the butter: Add the flour mixture into the butter mixture and briefly mix with the hand mixer until almost combined with some flour patches left.
6-Add the chopped chocolate and finish folding: Add the chopped chocolate and finish folding the dough together with a silicone spatula until just combined. Don’t overmix.
7-Using a 4-tablespoon ice cream scooper, scoop: Using a 4-tablespoon ice cream scooper, scoop out balls of cookie dough and place them on your baking sheet, leaving about 2″ between each cookie for spreading.
8-Bake cookies for 12-14 minutes or until: Bake cookies for 12-14 minutes or until the edges are set but the middle is still very soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional).
9-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.

Last Step:

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• Prep Time: 20 min
• Cook Time: 12 min
• Method: bake

Nutrition

• Calories: 272kcal
• Sugar: 21g
• Sodium: 209mg
• Fat: 13g
• Saturated Fat: 8g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 43mg