Matcha white chocolate cookies should actually taste like matcha.
Not faintly green. Not just sweet with a hint of something.
I want that earthy, slightly bitter green tea flavour —
balanced with creamy white chocolate and a soft, bendy center.
These cookies deliver exactly that. Golden edges, chewy middles, and puddles of melted white chocolate throughout.
The matcha flavour is bold but balanced. Sweet enough to smooth the edges, strong enough to stand out.
No complicated steps. No fancy techniques. Just a simple dough, a short rest, and 12 minutes in the oven.
Chewy centers. Crisp edges. Real matcha flavour.
For Matcha White Chocolate Chip Cookies
- All Purpose Flour – forms the base of the dough and gives the cookies structure.
- Baking Soda – helps the cookies rise slightly and creates those soft centers with lightly crisp edges.
- Salt – balances the sweetness and enhances the matcha flavor.
- Cornstarch – keeps the cookies tender and contributes to that soft, chewy texture.
- Matcha Powder – the star ingredient that adds a bold green tea flavor and natural color.
- Unsalted Butter – adds richness and helps create a soft, bakery-style texture when properly creamed with the sugars.
- White Sugar – provides sweetness and helps create slightly crisp edges.
- Light Brown Sugar – adds moisture and chewiness thanks to its molasses content.
- Whole Egg + Egg Yolk – the extra yolk adds richness and keeps the cookies soft and chewy.
- Vanilla Extract – rounds out the flavors and complements both the matcha and white chocolate.
- White Chocolate Chips – add creamy sweetness that balances the earthy notes of the matcha.
Easy Chewy Matcha White Chocolate Chip Cookies
Notes
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons matcha powder
- 1 ½ stick unsalted butter, room temperature (¾ cup)
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 to 1 ½ cup white chocolate chips
Instructions
- In a small bowl, whisk together the all purpose flour, baking soda, salt, cornstarch, and matcha powder until evenly combined.
- In a separate mixing bowl, add the room temperature butter, brown sugar, and white sugar. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat for 1 to 2 minutes until the mixture becomes pale and fluffy.
- Add the whole egg, egg yolk, and vanilla extract. Mix again until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients into the wet ingredients. Mix just until a dough comes together.
- Stir in the white chocolate chips. Allow the dough to rest for 20 minutes.
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- Scoop portions of dough about 1/4 to 1/3 measuring cup in size and place them on the prepared sheet pan, spacing them apart so there are 6 cookies per sheet.
- Bake for 11 to 12 minutes, until the edges are lightly golden while the centers remain slightly soft. The cookies will continue to cook from the residual heat of the pan after being removed from the oven.
- Let the cookies sit on the baking sheet for about 10 minutes, or until set, before transferring them to a cooling rack to cool completely. Enjoy!
1. Do I really have to chill the dough?
Short answer? Yes.
Even just 20–30 minutes makes a huge difference. Chilling helps control spreading, deepens the flavor, and gives you thicker, chewier cookies instead of flat puddles.
2. Why did my cookies spread too much?
Most likely the butter was too soft or the dough wasn’t rested long enough.
Make sure your butter is room temperature — not melty. And if your kitchen is warm, pop the dough in the fridge before baking. Problem solved.
3. Can I use less matcha?
Absolutely.
If you want a softer green tea flavor, reduce it slightly. If you love that bold, earthy matcha punch? Keep it as written. The white chocolate balances everything beautifully.
4. Why are my cookies not bright green?
Matcha naturally dulls a bit when baked — totally normal.
For the best color, use good-quality matcha and avoid overbaking. Pull them when the edges are set and the centers still look slightly soft.
5. Can I freeze the dough?
Yes — and you should.
Scoop the dough into portions, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, just adding an extra minute or two to the bake time. Fresh cookies anytime? Yes please.
