These matcha white chocolate cookies are large, chunky treats with a soft, slightly chewy center and a crisp edge. They deliver bright green tea flavor from matcha that pairs beautifully with sweet, creamy white chocolate chips. Best of all, this small-batch recipe requires no chilling and comes together quickly.
If you love matcha, these levain-style cookies will quickly become a favorite. They have a pronounced matcha taste balanced by the richness of butter and the sweetness of white chocolate chips. The texture is just right—soft and gooey inside with a lightly crisp exterior.
The convenience of this recipe is another highlight: no chilling is necessary, so you can mix, scoop, and bake in a single session. Bake them slightly less for extra gooey centers or a little longer for a firmer, crisp edge.
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Ingredient
Please scroll down to the recipe card for the ingredient quantities!
- Unsalted butter – Use unsalted butter so you can control salt levels. If using salted butter, omit the added salt.
- Sugar – Granulated sugar is called for. For a deeper flavor and extra moisture, substitute half the white sugar with brown sugar.
- Salt – A small amount balances sweetness and brightens the matcha flavor. Kosher or fine salt both work.
- Egg – Adds richness and helps bind the dough.
- Vanilla – A touch of vanilla extract enhances the overall flavor but can be omitted if you prefer a purer matcha taste.
- All-purpose flour – Provides structure while allowing a tender, chewy texture.
- Matcha powder – Use culinary-grade matcha for a vibrant color and balanced flavor. If available, a higher-grade matcha will be even more aromatic.
- Baking soda – Helps with rise and contributes to a crisper edge.
- White chocolate chips – The sweet creaminess of white chocolate complements matcha perfectly; adjust the amount to taste.
How to make this matcha cookie
1. Preheat the oven to 375°F and line a sheet pan with parchment paper.
2. In a large bowl, combine melted butter, sugar, and salt. Whisk vigorously until emulsified, about 1–2 minutes. Add the egg and vanilla, then whisk until combined.
3. Sift in the flour, matcha powder, and baking soda. Gently fold with a rubber spatula until no dry streaks remain—avoid overmixing to keep the cookies tender.
4. Fold in the white chocolate chips until evenly distributed.
5. Using a 4-ounce cookie scoop, portion the dough onto the prepared pan, spacing cookies 3–4 inches apart.
6. Bake 13–15 minutes, or until the edges just begin to turn golden brown.
7. Let cookies cool on the pan for 5–10 minutes before transferring to a rack. Serve warm for gooey centers, or cool completely for a crisp exterior. They’re excellent with a glass of milk.
Recipe tips
- Don’t overmix the dough. Overwork the batter and the cookies will become tough.
- Preheat the oven. Make sure the oven reaches the correct temperature before baking. An oven thermometer helps verify accuracy.
- Use quality matcha powder. Good matcha improves both color and flavor; culinary grade is a reliable choice for baking.
- For smaller cookies: Divide the dough into 10–12 portions instead of five. Reduce the oven temperature to 350°F and bake 10–15 minutes, checking for doneness.
Storage
Once completely cooled, store cookies in an airtight container at room temperature for up to 4–5 days.
To enjoy them warm, microwave briefly for a few seconds to soften the center. This works well for day-old cookies or leftovers.
FAQ
These cookies have a floral, slightly earthy matcha flavor with a mild bitterness that is nicely balanced by butter and white chocolate chips.
A bit of browning adds caramel notes and is fine. If cookies brown too much, your oven may be too hot or the rack is too close to the heating element. Bake on the middle rack and verify your oven temperature with a thermometer.
No. Loose-leaf green tea is not finely ground like matcha and won’t provide the same flavor concentration or texture in the dough.
If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons or mention @two_plaid_aprons in your stories—we’d love to see your creations!
📖 Recipe
Matcha White Chocolate Cookies
10 mins
15 mins
5 large cookies (4 oz each)
Ingredients
- 8 tablespoons unsalted butter, melted and cooled (usually 1 stick)
- ¾ cup granulated sugar
- ½ teaspoon Kosher salt (or fine salt)
- 1 large egg
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour, fluffed, spooned, and leveled
- 2 tablespoons culinary grade matcha
- ½ teaspoon baking soda
- ½ cup white chocolate chips (adjust to preference)
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper.
- In a large bowl, whisk melted butter, sugar, and salt until emulsified (about 1–2 minutes). Add the egg and vanilla; whisk until combined.
- Sift in flour, matcha, and baking soda. Fold gently until no dry streaks remain—do not overmix.
- Fold in white chocolate chips until evenly distributed.
- Portion dough with a 4-ounce scoop onto the prepared pan, 3–4 inches apart.
- Bake 13–15 minutes, until edges just turn golden.
- Cool on the pan 5–10 minutes before transferring to a rack. Serve warm or cooled.
Notes
This recipe makes five large 4-ounce cookies. For smaller cookies, use a 2–3 tablespoon scoop, lower the oven to 350°F, and bake about 10–15 minutes.
Equipments Recommended
- Glass mixing bowl
- Sifter
- Large cookie scoop (4 oz)
- Half sheet pan
Nutrition
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