Soft, chewy, and bursting with earthy matcha flavor—these Matcha White Chocolate Cookies are a bakery-style treat you can easily make at home. Perfect for tea lovers!
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
Servings
9
Tools Used
Mixing Bowls(opens in a new tab)Whisk(opens in a new tab)Sieve(opens in a new tab)Baking Sheet(opens in a new tab)Parchment Paper(opens in a new tab)Wire Rack(opens in a new tab)
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Ingredients
Ingredients
Servings
9 servings1×
Scale
Ingredient amounts update instantly.
Cookie Dough
Instructions
Prepare Dough
- 1
Sift together flour, matcha powder, baking powder, and salt in a bowl.
- 2
In another bowl, cream softened butter and sugar until light and fluffy.
- 3
Add egg and vanilla extract; mix until fully incorporated.
- 4
Gradually mix in the dry ingredients to form a dough.
- 5
Fold in white chocolate chips.
- 6
Divide dough into 9 balls and chill for at least 2 hours until firm.
Bake
- 1
Preheat oven to 340°F (170°C) and line baking sheets with parchment paper.
- 2
Bake cookies for 20 minutes or until edges are lightly golden.
- 3
Let cool on baking sheets for 5 minutes, then transfer to a wire rack.
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Everything you want to know about this recipe.
Soft and Chewy Matcha Cookies
Soft and Chewy Matcha Cookies
I love soft and chewy chocolate chip cookies. I also love Asian food and flavours. So when I saw these matcha white chocolate chip cookie recipe, I just had to try them!
Matcha mixed with white chocolate brings together the earhiness and bitterness of matcha together with the sweetness of white chcolate.
I also did an experiment to find out what is the most optimal temperature and baking time for these cookies to achieve a good color, crack, texture and chewiness. I will share this with you on a separate blog post.
For now, let's see how to make these Matcha Chocolate Chip Cookies.
Ingredients
Ingredients
- 250 grams (2 cups) all-purpose flour
- 30 grams (2 ½ tablespoons) matcha green tea powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 226 grams (1 cup) unsalted butter, softened
- 200 grams (1 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams (1 cup) white chocolate chips
Method
Method
- In a medium-sized bowl, sift together the flour, matcha powder, baking powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
- Gently fold in the white chocolate chips.
- Divide into 9 parts and roll into balls and then chill in the fridge for at least 2 hours or until firm.
- Preheat your oven to 340°F (170°C) and line two baking sheets with parchment paper.
- Bake the cookies for 20 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips and Tricks
Tips and Tricks
- To enhance the matcha flavor, use a high-quality, finely ground matcha powder. You can also simply add more matcha powder to your taste.
- Gently fold in the dry ingredients to avoid overmixing, and stop mixing as soon as the dough comes together.
- Taste the dough before cooking and adjust the sugar and/or matcha as needed.
- Ensure to chill the dough before baking to prevent the cookies from melting too much.
- To add a more nutty flavor, you can also brown the butter before using it in the dough. Be sure to cool down the butter before using!
Ingredient Variations and Substitutions
Ingredient Variations and Substitutions
Try these alternative ingredients to achive different flavour variations.
- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolate twist.
- Swap white chocolate chips for semi-sweet chocolate chips or dried cranberries for added depth of flavor.
- Add some nuts like macadamia, wallnuts or sliced almonds for an even more crunchy texture.
Nutritional Information
Nutritional Information
Based on a serving size of around 100 grams, these cookies provide approximately:
- Calories: 475 kcal
- Carbohydrate Content: 58 grams
- Cholesterol Content: 70 milligrams
- Fat Content: 25 grams
- Protein Content: 6 grams
- Saturated Fat Content: 15 grams
- Sodium Content: 200 milligrams
- Sugar Content: 30 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 7 grams
Frequently Asked Questions
Frequently Asked Questions
How should I store my Matcha White Chocolate Chip Cookies?
Keep the cookies in an airtight container at room temperature for up to a week.
Can I freeze the dough for future use?
Absolutely! Tightly wrap the dough in plastic wrap and store it in the freezer for up to 3 months. Thaw it in the refrigerator before baking.
What if I don't have parchment paper?
You can use a silicone baking mat or lightly grease the baking sheets with butter or non-stick cooking spray.
Can I make these cookies gluten-free?
Yes, you can! Replace the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check the label for any additional adjustments that might be needed.
How do I ensure consistent matcha flavor in my cookies?
For accurate measurements, use a kitchen scale to weigh the matcha powder. If a scale is unavailable, sift the matcha powder before measuring it with a tablespoon to prevent lumps and ensure consistency.
Nutrition Facts
Nutrition Facts
Serving Size: 100 g
Calories 47524%
% Reference Intake*
Total Fat 25g36%
Saturated Fat 15g75%
Trans Fat 0g
Cholesterol 70mg
Sodium 200mg
Total Carbohydrates 58g22%
Dietary Fiber 0g
Sugars 30g33%
Protein 6g12%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Why did my matcha cookies turn brown after baking?
Your oven temperature might be slightly high. Matcha is delicate and can lose its green hue when overheated. Try lowering your baking temperature to 160°C (320°F) or use premium ceremonial-grade matcha for better color retention.
Can I make these cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for a month. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
What’s the best matcha for baking?
Culinary-grade matcha is best for baked goods—it’s more affordable than ceremonial grade and has a slightly stronger flavor that holds up well in heat.
How can I make these cookies less sweet?
You can reduce the white chocolate chips to 100g and sugar to 150g without affecting the texture. The earthy matcha will still shine through beautifully.
Community Reviews
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4.7
9 ratings
5
67%
4
33%
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Share your experience and help others.
Julia W.
· 2 Oct 2025Used culinary-grade matcha and wow, the color stayed vibrant! Everyone thought they were bakery-bought.
Bella C.
· 10 Jun 2025Mine spread a little too much, but the flavor was incredible. Will chill longer next time.
Ryan J.
· 12 Apr 2025Tried baking these with ruby chocolate chips instead of white—so good! The colors looked amazing too.
Grace P.
· 25 Feb 2025I added a pinch of espresso powder and it made the matcha flavor pop even more. Fantastic recipe—soft in the middle and crisp at the edges!
Katrina F.
· 15 Dec 2024Made this with my daughter—super kid-friendly and they look amazing in lunchboxes. Win-win!
Andre T.
· 3 Oct 2024Not a big fan of matcha usually, but this recipe changed my mind. Subtle and not too bitter. Thank you!
Leah G.
· 8 Jun 2024I chilled the dough overnight and the cookies turned out thick and chewy! Great texture and flavor.
Samir D.
· 1 Feb 2024Loved how easy the recipe was to follow. I reduced the sugar a bit and still found it sweet enough.
Mia L.
· 25 Nov 2023These cookies are absolutely divine! The matcha flavor balances perfectly with the white chocolate. Will definitely bake again!
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