These super soft-baked matcha white chocolate cookies are a delightful way to enjoy matcha green tea. They have just the right amount of sweetness and plenty of matcha flavour. This cookie recipe doesn’t require chilling so you can enjoy your cookies as soon as possible!
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These matcha white chocolate cookies are seriously one of the BEST cookies I've ever made. The inside of the cookie stays so incredibly soft and cakey that they almost melt in your mouth. The earthy matcha green tea flavour mellows out the sweetness from the white chocolate chunks. It's the perfect balance of sweet and almost savoury.
I have to admit, I probably love these matcha cookies more than classic chocolate chip cookies. They just have so much matcha flavour and they’re a unique spin on a regular cookie. I hope you love these as much as I do!
Why you’ll love this recipe
- These matcha white chocolate cookies are easy to make. There’s no chilling needed.
- They’re soft and cakey cookies with crisp edges when fresh out of the oven.
- Matcha and white chocolate are a perfect flavour combination. The sweetness of the white chocolate balances out the slight bitterness of the matcha powder.
- These cookies freeze well. They can be made in advance and baked whenever you’re in the mood for a fresh, warm cookie.
Ingredients
- Unsalted butter - This needs to be softened to room temperature. You'll be creaming it with the sugars to incorporate lots of air into the batter so that your cookies turn out fluffy and soft.
- Brown sugar - We're using a mixture of brown sugar and granulated sugar for the perfect balance of chewiness and spreading.
- Granulated sugar
- Eggs - You'll need 1 whole large egg and 1 egg yolk. They should be at room temperature to ensure that they combine smoothly with the rest of the dough.
- Vanilla extract - This adds a lovely creamy flavour when combined with the matcha.
- All-purpose flour
- Cornstarch - This is my favourite "secret" ingredient to add to cookie recipes. Cornstarch makes cookies extra soft in the middle.
- Matcha powder - You can use a high-quality culinary-grade matcha powder or ceremonial grade matcha powder. Choose your favourite one with a vibrant green colour and sweet taste.
- Salt
- Baking soda - Both of these leavening agents help the cookies puff up and stay nice and thick.
- Baking powder
- White chocolate - Roughly chop your chocolate into varying sizes and save a handful for pressing into the tops of each cookie for photogenic cookies.
How to make matcha white chocolate cookies
Mix wet ingredients - In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until very creamy and fluffy, about 4 minutes. Add in the eggs and vanilla extract and mix again until combined.
Mix dry ingredients - In a separate bowl, stir together the flour, cornstarch, matcha powder, salt, baking soda, and baking powder.
Fold dry into wet ingredients - Sift the dry mixture into the wet mixture. Use a silicone spatula to fold them together until almost combined. Add in the chopped white chocolate, reserving a handful for later. Continue folding until no dry patches of flour remain.
Scoop cookie dough - Using a 3-tablespoon cookie scooper (or bigger), scoop out balls of cookie dough. Place them on your baking sheet, leaving about 2" between each cookie for spreading.
Bake cookies - Bake at 350°F for about 12 minutes. In the last 2-3 minutes of baking, press a few white chocolate chunks into the tops of each cookie. Continue baking until the edges are set but the middles are still soft. Let the cookies cool and set for 10 minutes before transferring them to a wire rack to finish cooling.
Storage
These matcha white chocolate cookies can be stored in an airtight container at room temperature for 3-4 days. The unbaked cookie dough can be stored in the fridge for about 1-2 days.
Freezing
To freeze the cookie dough - Scoop out the dough into balls, wrap well with plastic wrap and/or aluminum foil, and freeze for up to 1 month. Thaw in the fridge overnight before baking.
To freeze baked cookies - Wrap the cookies well with plastic wrap, aluminum foil, or seal in a freezer bag and freeze them for up to 1 month. Thaw completely at room temperature before enjoying.
Tips & tricks
- Use room temperature ingredients. Your butter should be softened and eggs should be at room temperature before using them. This allows them to mix together homogenously without curdling.
- Cream the butter and sugars together very well. You want to whip lots of air into the batter so that your cookies are fluffy and thick rather than flat and thin.
- Sift the dry ingredients into the wet ingredients. Sifting is an extra step but it really helps aerate the batter even more for puffy cookies and removes clumps from the matcha powder which are very common.
- Use a large cookie scooper. These cookies are meant to be thick and don’t spread too much. You’ll want to make your cookie dough balls large enough so that you end up with nicely sized cookies. I wouldn’t use a scooper smaller than 3 tablespoons. Personally, a 4-tablespoon scooper is perfect.
- Press chocolate pieces on top of the cookies. Add the chocolate pieces a few minutes before the cookies are finished baking to get picture-perfect cookies.
- Use a large circular ring or fork to make your cookies perfect circles. This is completely optional but if you want perfectly round cookies, use this tip! Immediately after taking your cookies out of the oven, use a circular cookie cutter that’s slightly larger than your cookies and swirl your cookies around inside the ring to knock any uneven edges into a perfect circle. You can also use a fork to push in any uneven edges.
Frequently asked questions
Browning in the oven is natural as cookies bake. To keep a more vibrant green colour, try using a high quality matcha powder with a bright green colour. They will still brown slightly but it helps if you start with a naturally greener matcha powder. If all else fails, you should also check your oven to make it doesn’t run hotter than the temperature you set.
Matcha goes well with other mix-ins such as dark chocolate, dried fruits like cranberries, and nuts like macadamia nuts.
The light and creamy flavour of white chocolate allows the flavour of matcha to shine without overpowering it. It also add sweetness to the slightly bitter and earthy matcha flavour. Matcha and white chocolate really are a perfect pairing!
More matcha recipes to try
- Matcha Linzer Cookies
- No-Bake Matcha Cheesecake
- Matcha Mille Crepe Cake
- Whipped Matcha Latte
- Matcha Strawberry Cake
- Matcha Almond Croissants
- Matcha Madeleines
Recipe
Matcha White Chocolate Cookies
Ingredients
- 115 g unsalted butter, softened to room temperature
- 50 g brown sugar
- 100 g granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 200 all-purpose flour
- 1 tablespoon cornstarch
- 2 tablespoons matcha powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 100 g white chocolate, roughly chopped
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until very creamy and fluffy, about 4 minutes. Add in the eggs and vanilla extract and mix again until combined.
- In a separate bowl, stir together the flour, cornstarch, matcha powder, salt, baking soda, and baking powder. Sift this into the wet mixture and use a silicone spatula to fold together until almost combined. Add in the chopped white chocolate (reserving a handful for later) and continue folding until no dry patches of flour remain.
- Using a 2" ice cream scooper, scoop out balls of cookie dough and place on your baking sheet, leaving about 2" between each cookie for spreading.
- Bake for about 12 minutes. In the last 2-3 minutes of baking, press a couple of white chocolate chunks into the tops of each cookie and continue baking until the edges are set but the middles are still soft. Let the cookies cool and set for 10 minutes before transferring them to a wire rack to finish cooling.
Notes
- There's no need to chill the cookie dough before baking but if it's too sticky, it doesn't hurt to chill it for about 30 minutes before scooping
Petey
Can you make a "Gideon" version of this
Gail Ng
Good idea!! Gideon's cookies are soo good. I'll try 🙂