White chocolate and matcha is a great combo for me, that’s why I had to try white chocolate matcha cookies. And what can I say? These cookies are delicious! They’re soft, chewy, buttery and sweet, but not too sweet.
The matcha flavor is not overwhelming, it’s perfect. But you should not use less matcha powder, because then you won’t get the full matcha flavor. I know good matcha is not cheap, but do yourself a favor and use high quality matcha – you will taste the difference. Same with the chocolate!
High quality ingredients make a difference in taste and are key to perfect cookies. Do not skimp on quality, rather make less dough / cookies.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Medium bowl
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Matcha Powder: use high quality powder if you really want to taste matcha in your cookies. A good matcha powder has a shiny emerald green color and smells fresh, green, fine, sometimes with a small grassy note. It tastes pleasantly flowery.
Make Ahead: you can prepare the cookie dough 2-3 days in advance. Keep it in the fridge until ready to use. Let the dough come to room temperature before using it.
Baking Sheet: use 2 baking sheets, which makes it easier and reduces the waiting time. Do not put the dough balls on a warm baking sheet. If you have only 1 baking sheet, let it cool between batches. Otherwise the dough will spread too quickly.
Silicone Baking Mat: you can use parchment paper in case you do not have baking mats.
Chocolate Chips: if you like, you can press some chocolate chips into the top of the cookies while they cool on the baking sheet.
How to Make White Chocolate Matcha Cookies
Preheat the oven to 163°C / 325°F. Line 2 baking sheets with silicone baking mats or parchment paper and gather your ingredients.
In the bowl of a stand mixer beat the butter, granulated and brown sugar on medium-high until smooth, for about 2 minutes. Add the egg, egg yolk and vanilla and beat on medium-high until combined, for about 1 minute. Scrape down the sides of the bowl.
Combine flour, cornstarch, baking soda and salt. Stir in the dry ingredients on low speed, this takes about 1 minute.
Stir in the matcha powder and then add the chocolate chips, mix until combined. Scrape down the sides of the bowl. The dough should be thick.
Shape balls of 50g dough each and put them on the baking sheet, about 5cm / 2-inch apart. Bake for 16-18 minutes on the middle rack. The center of the cookies will look soft, but will set as the cookies cool. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
Storage: you can keep white chocolate matcha cookies covered at room temperature for up to 1 week and freeze for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 month. No need to thaw the frozen dough balls before baking, just bake them for an extra 1-2 minutes.
My Summary for White Chocolate Matcha Cookies
Taste: these cookies are buttery and the white chocolate chips make them taste sweet. The matcha flavor is not too strong, it is just right.
Texture: they’ re very soft and chewy in the center and crunchy around the edges. The perfect mixture of chewy and crunchy.
PROS: you can bake the cookie dough directly. No need to chill the dough in the fridge. Therefore the cookies are done quickly.
More COOKIE Recipes
- Banana Chocolate Oatmeal Cookies
- Chocolate Chip Cookies
- Salted Caramel Cookies
- White Chocolate Macadamia Nut Cookies
- 170g butter, at room temperature
- 150g light brown sugar
- 100g granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 10g vanilla extract
- 280g all-purpose flour
- 3g cornstarch
- 6g baking soda
- 3g salt
- 12g matcha powder
- 270g white chocolate chips
- Preheat the oven to 163°C / 325°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter, granulated and brown sugar on medium-high speed until smooth and creamy, for about 2 minutes.
- Add the egg, egg yolk and vanilla extract and beat on medium-high until combined, for about 1 minute. Scrape down the sides of the bowl.
- Combine flour, cornstarch, baking soda and salt in a medium bowl. With the mixer running on low speed stir in the dry ingredients, this takes about 1 minute.
- Stir in the matcha powder, then add the chocolate chips and mix until combined. Scrape down the sides of the bowl. The dough should be thick.
- Shape balls of 50g dough each and put them on the prepared baking sheets, about 5cm / 2-inch apart. Place 6 cookies on 1 baking sheet.
- Bake for 16-18 minutes on the middle rack. The center of the cookies will look soft, but it will set as the cookies cool.
- Let the cookies cool on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Recipe adapted from sally’s baking addiction.