Blog

If you love the earthy, vibrant flavor of matcha and the creamy sweetness of white chocolate, these cookies are for you. They’re soft, chewy, and melt-in-your-mouth, with a subtle green hue and a hint of tea that never overpowers. Whether you’re new to baking or a seasoned home baker, this recipe is designed to help you succeed on the first try—no fancy equipment needed, just a few simple steps and a pro tip: don’t overbake, pull them out the second you see pale golden edges.

What Makes These Cookies Special

Many matcha cookie recipes either turn out too dry or lose their color and flavor. This version uses a gentle melting technique and a careful flour-to-butter ratio to keep the cookies soft and chewy. The white chocolate chips add a creamy sweetness that balances the earthy matcha, making these cookies perfect for gifting or sharing on a weekend.

Why This Recipe Works

The science behind these cookies is simple: melted butter creates a tender crumb and helps the cookies spread just enough for a slightly chewy edge. Matcha’s flavor is best preserved when folded in at the last minute, so the color and freshness stay vibrant. A small amount of cornstarch softens the texture and prevents the cookies from becoming too dense. The white chocolate is added after the batter is mixed, so the chips stay distinct and not melty.

Ingredients

• All-purpose flour — 180g (1½ cups) — Provides structure and absorbs moisture evenly.
• Cornstarch — 15g (1 Tbsp) — Softens the texture and keeps cookies tender.
• Baking soda — 1/2 tsp — Helps cookies rise and spread slightly.
• Matcha powder (ceremonial grade suggested) — 10g (1½ Tbsp) — Adds flavor and vibrant color (avoid supermarket blends; quality matters).
• Unsalted butter — 113g (1/2 cup) — Melts for a soft, chewy crumb.
• Brown sugar — 100g (1/2 cup) — Enhances moisture and flavor.
• Granulated sugar — 50g (1/4 cup) — Adds sweetness and crispness to the edges.
• Large egg — 1 — Binds the dough and adds moisture.
• Vanilla extract — 1 tsp — Balances flavor and complements matcha.
• Salt — 1/4 tsp — Enhances all flavors.
• White chocolate chips — 100g (3/4 cup) — Adds creamy sweetness and texture.

Equipment

• 8-inch baking tray
• 500ml mixing bowl
• Hand whisk or silicone spatula
• Measuring cups and spoons
• Digital kitchen scale (preferably)
• Parchment paper
• Oven

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 175°C (350°F). Line a baking tray with parchment paper. Make sure the tray is flat and evenly covered so cookies don’t stick.

Step 2: Melt Butter and Mix Sugars

Melt the butter in a saucepan over low heat until liquid, then let it cool for 2 minutes. In a mixing bowl, whisk the brown and granulated sugar with the melted butter until smooth. The mixture should be glossy and free of lumps.

Step 3: Add Egg and Vanilla

Whisk in the egg until fully incorporated. Add the vanilla extract and whisk until combined. The batter should look homogenous and slightly thick.

Step 4: Combine Dry Ingredients

In another bowl, sift together the flour, cornstarch, baking soda, matcha powder, and salt. Make sure the matcha is evenly distributed and there are no clumps.

Step 5: Mix Dry and Wet

Gradually add the dry ingredients to the wet, folding gently with a spatula. The dough should come together and not be sticky.

Step 6: Fold in Chocolate Chips

Add the white chocolate chips and fold until evenly distributed. The chips should be visible throughout the dough.

Step 7: Scoop and Bake

Scoop rounded tablespoons of dough onto the tray, spacing them 2 inches apart. Bake for 10–12 minutes, until the edges are pale golden but the centers are still soft. The cookies should look slightly underbaked in the center—they firm up as they cool.

Troubleshooting: Common Failures and Fixes

• Cookies are too dry: Likely causes are overbaking, too much flour, or low-quality matcha. Reduce baking time by 1–2 minutes, measure flour by weight, and use high-quality matcha.
• Cookies are too flat/spread too much: Butter may be too warm, flour too little, or oven temperature too high. Cool butter slightly before mixing, measure flour precisely, and check oven accuracy.
• Cookies are cakey or crumbly: Too much baking soda or overmixed dough. Use only the recommended amount of leavening and mix gently.
• Matcha flavor is weak: Poor matcha quality or mixed for too long. Use fresh, high-quality matcha and fold in last.

Substitutions and Variations

• Egg-free: Replace the egg with 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water, let sit 5 minutes).
• Dairy-free: Use vegan butter and dairy-free white chocolate.
• Gluten-free: Swap flour for gluten-free all-purpose blend (add 1 tsp xanthan gum).
• Flavor swaps: Swap white chocolate for dark or milk chocolate, or add a little citrus zest or cinnamon.

Scaling

Storage, Make-Ahead, and Freezing

• Counter: Store in an airtight container for up to 5 days.
• Fridge: Store up to 7 days; let come to room temperature before serving.
• Freezer: Dough or baked cookies freeze for up to 3 months; thaw at room temperature.
• What not to freeze: Dough with fresh fruit or nuts (texture may suffer).

Serving Suggestions and Pairing Ideas

Pair these cookies with a cup of green tea or a light citrus sorbet to balance the sweetness. Serve with a dusting of powdered sugar or a drizzle of matcha glaze for extra flair.

FAQs

• Can I use regular flour instead of all-purpose?
  Yes, but texture may vary slightly.
• How to prevent matcha from turning brown?
  Use fresh, high-quality matcha and avoid overbaking.
• Can I make these cookies vegan?
  Yes, use flax egg and dairy-free butter/chocolate.
• Best matcha brand for this recipe?
  Any ceremonial grade matcha works best.
• How to bake in an OTG?
  Use the same temperature and check for golden edges.

Notes from My Kitchen (Testing Log)

• Batch 1: Cookies were too dry; reduced baking time by 1 minute and used a better matcha.
• Batch 2: Tried gluten-free flour; added xanthan gum for better texture.
• Final: Chose the recipe with melted butter and a gentle fold for a soft, chewy cookie with pronounced matcha flavor.

Nutrition and Disclaimer

• Each cookie (approx. 30g): 120 kcal, 3g protein, 12g carbs, 6g fat, 1g fiber.
• Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

Final Thoughts

These matcha white chocolate cookies are a perfect blend of earthy tea and creamy sweetness, with a soft, chewy texture that’s hard to resist. Whether you’re baking for yourself or sharing with friends, this recipe is reliable, easy to customize, and always delivers a beautiful result. The key is to use quality ingredients, especially the matcha, and to pay attention to the baking time just a minute too long can change the texture. I hope these cookies become a favorite in your kitchen, and I’d love to hear how your batch turns out. Happy baking!

Matcha White Chocolate Cookies Recipe

Course: DessertCuisine: Japanese‑inspiredDifficulty: Easy, Medium

Servings

16

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

300

kcal

Total time

30

minutes

Soft, chewy matcha white chocolate cookies with a vibrant green color, earthy green tea flavor, and creamy pockets of white chocolate. This no‑chill dough is simple enough for beginner bakers and bakes up in under 30 minutes.

Ingredients

Dry Ingredients

• 180 g all‑purpose flour (about 1½ cups, spooned and leveled)

• 15 g cornstarch (1 Tbsp)

• ½ tsp baking soda

• 10 g matcha powder, preferably ceremonial or good‑quality culinary grade (about 1½ Tbsp, sifted)

• ¼ tsp fine salt

• Wet Ingredients

• 113 g unsalted butter, melted and slightly cooled (½ cup or 1 stick)

• 100 g light or dark brown sugar, packed (½ cup)

• 50 g granulated sugar (¼ cup)

• 1 large egg, at room temperature

• 1 tsp pure vanilla extract

• Mix‑ins

• 100 g white chocolate chips (about ¾ cup), plus a few extra for topping if desired

Directions

• Prep the oven and pan
  Preheat the oven to 175°C (350°F).
  Line a baking sheet with parchment paper or a silicone mat.
  Oven rack: place the rack in the middle position for even baking.
• Melt the butter and mix the sugars
  Add the butter to a small saucepan and melt over low heat until just fully liquid.
  Remove from the heat and let it cool for 2–3 minutes so it’s warm, not piping hot.
  In a medium mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until the mixture looks glossy and smooth, about 30–45 seconds.
  Visual cue: no visible sugar lumps, mixture is thick, shiny, and flows in a slow ribbon from the whisk.
•  Add egg and vanilla
  Add the egg and vanilla extract to the sugar mixture.
  Whisk until fully combined, another 20–30 seconds.
  Visual cue: batter looks slightly lighter in color and completely homogenous, with no streaks of egg.
• Combine the dry ingredients
  In a separate bowl, sift together the flour, cornstarch, baking soda, matcha powder, and salt.
  Sifting helps remove matcha clumps and keeps the color even.
  Whisk briefly to distribute everything evenly.
  Visual cue: flour mixture looks pale green with no darker matcha specks or lumps.
• Bring the dough together
  Tip the dry ingredients into the wet ingredients in 2–3 additions, gently folding with a spatula after each addition.
  Stop mixing as soon as no dry flour pockets remain.
  Visual cue: dough should be soft, thick, and slightly tacky but not runny. It should hold a mound shape on the spatula.
• Fold in white chocolate chips
  Add the white chocolate chips.
  Fold them through the dough until evenly distributed.
  Visual cue: every scoop of dough should show visible chips; dough still holds its shape in the bowl.
  Optional: If the dough feels very warm or loose (hot kitchen, hot butter), chill the bowl in the fridge for 10–15 minutes to firm it slightly. This helps prevent excessive spreading.
• Portion and bake
  Use a small cookie scoop or a tablespoon to portion the dough into 1 Tbsp balls (about 25–30 g each).
  Arrange on the prepared tray, leaving about 5 cm (2 inches) between each cookie.
  If you like, press a few extra white chocolate chips onto the tops for a bakery‑style look.
  Bake on the middle rack for 10–12 minutes.
  At 10 minutes, check: edges should be set and a very pale golden color, while centers still look slightly soft and puffy.
  Do not wait for the tops to fully brown—overbaked matcha can darken and taste a bit bitter.
• Cool and set
  Remove the tray from the oven and let the cookies cool on the tray for 5 minutes.
  Visual cue: cookies will deflate slightly as they cool and the centers will firm up.
  Carefully transfer them to a wire rack to cool completely for another 10–15 minutes.

Notes

• Texture and Doneness Cues
  Correctly baked:
  Edges look set and just turning pale golden.
  Centers look soft and slightly underdone but not shiny or raw.
  When gently nudged, the cookie holds its shape but feels soft in the center.
  Overbaked:
  Overall dull, browned surface; matcha color looks muddy or brownish.
  Cookie feels firm all the way through on the tray.’
• Make it Egg‑Free (Optional)
  Replace 1 large egg with 1 flax egg:
  Mix 1 Tbsp ground flaxseed with 3 Tbsp water.
  Let stand for 5–10 minutes until thick and gel‑like, then use as directed.
  Note: Texture will be slightly more tender and less chewy.
• Storage and Make‑Ahead
  Room Temperature:
  Store fully cooled cookies in an airtight container at room temperature for 3–4 days.
  Fridge:
  Store baked cookies or unbaked dough balls in an airtight container for up to 5–7 days.
  Bring chilled cookies to room temperature, or gently warm in a low oven (150°C / 300°F) for 3–5 minutes to refresh.
• Nutrition (Approximate)
  Per cookie (out of 16, values are estimates and will vary by brand and size):
  Calories: ≈120 kcal
  Carbohydrates: ≈ 15 g
  Protein: ≈ 2 g
  Fat: ≈ 6 g
  Fiber: ≈ 1 g
  Values are estimates for general guidance only. Always recalculate if you need precise nutrition data and follow standard food‑safety practices when handling eggs and dairy.