These matcha white chocolate cookies are large, chunky cookies that are soft on the inside and crispy on the outside. They are full of matcha flavors that balances out perfectly with the creamy, sweet white chocolate chips. And the best part? This is a small batch recipe that requires no chilling.
We are huge fans of matcha recipes, so it was sooner than later we'd share our favorite chunky, levain-style matcha white chocolate chip cookies. These cookies are full of green tea matcha flavor and pairs perfectly with the sweet, creamy white chocolate chips.
My favorite part of this matcha cookie recipe is that there's no chilling needed and the cookies are soft, gooey, and slight chewy on the inside and crispy on the outside. The PERFECT cookies!
If you liked this matcha white chocolate cookie recipe, you may also like our other matcha recipes like matcha creme brûlée, matcha nama chocolate, and matcha custard toast.
Please scroll down to the recipe card for the ingredient quantities!
- Unsalted butter - We highly recommend using unsalted butter so that you can control the amount of salt used. If you only have salted butter, then make sure to omit the salt in the recipe.
- Sugar - Regular white granulated sugar will do. If you prefer, you could substitute half of the white sugar for brown sugar to add extra caramel flavor and extra moisture.
- Salt - Just a little salt helps round out the flavor and balance the sweetness of the matcha cookies. We prefer using Kosher salt because they have flakey bits but you can use fine salt as well.
- Egg - For binding and adding richness to the cookies.
- Vanilla - A little bit of vanilla extract elevates the flavors in the matcha cookies. You could also omit it if you rather.
- All-purpose flour - Any plain all-purpose flour is perfect. It's got enough gluten to give the matcha cookies soft with some chew.
- Matcha powder - For any matcha baking recipes, we always recommend that you use at least a culinary grade matcha. This will give the baked goods a nice green color and well balanced matcha flavor. If you budget allows, universal grade matcha is also amazing!
- Baking Soda - This is our leavening agent for the cookies. Baking soda will also give the cookies extra crisp and help to enhance the flavor of the cookies.
- White chocolate chips - Matcha and white chocolate are perfect pairs! I'd even say, the white chocolate chips make the matcha cookies really tasty.
How to make this matcha cookie
1. Preheat the oven to 375°F and prepare a sheet pan lined with parchment paper.
2. In a large mixing bowl, add the melted butter, sugar, and salt. Whisk vigorously until emulsified, about 1 to 2 minutes. Add the egg and vanilla extra and whisk until combined.
3. Sift in the all-purpose flour, matcha powder, and baking soda, and using a rubber spatula, mix until no more dry ingredients are visible. Don't over mix or you'll make tough cookies!
4. Add the white chocolate chips and mix until the chocolate chips are as evenly distributed as possible.
5. Using a 4 ounce cookie scoop, evenly portion the cookie dough and place them on the parchment lined sheet pan, about 3 to 4 inches apart.
6. Bake the matcha cookies for about 13 to 15 minutes, or until the edges of the cookies starts to turn golden brown.
7. Remove the cookies from the oven and let them cool for 5 to 10 minutes. Enjoy them warm for gooey centers or let them cool completely for a crispier outside! They are also great with a glass of milk.
- Don't over mix the cookie dough. Over mixing can result in tough, dry cookies.
- Make sure to preheat the oven. Have the oven preheating while you're preparing the cookie dough. Bonus: place an oven thermometer in the oven to make sure your oven is heated to the right temperature.
- Use good quality matcha powder. This will ensure that both the color and flavor of the matcha cookies are as good as they can be.
- If you prefer smaller cookies, portion the cookie dough into 10 to 12 cookies instead of 5. Make sure to decrease the oven temperature to 350°F and the baking time to 10 to 15 minutes.
Once these matcha white chocolate cookies are completely cooled, stored them in an airtight container at room temperature for up to 4 to 5 days.
If you like warm, soft cookies, we recommend microwaving the cookies slightly so that the inside is warm and soft. We like to do this to leftover cookies and cookies after the first day.
These matcha white chocolate cookies taste kind of floral with a hint of earthiness. The matcha is also slightly bitter, which is well balanced with the butter and white chocolate chips.
A little browning on the matcha cookies is okay. It actually adds a nice caramel flavor. But if your matcha cookies get too brown, your oven may be too hot or you're baking the cookies too close to the heating element. Make sure your cookies are baked on the middle rack and the oven temperature is at 375°F. Some ovens may run a little hotter, so we recommend using an oven thermometer to be sure.
Unfortunately green tea is not fine like matcha, so using green tea will not give you enough green tea favor in these matcha cookies. Also, green tea may not give you a desirable texture in these cookies.
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Matcha White Chocolate Cookies
- 8 tablespoons unsalted butter melted and cooled (usually 1 stick)
- ¾ cup granulated sugar
- ½ teaspoon Kosher salt (you can use fine salt as well)
- 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 (you can also use more or less to your preference)
- Preheat the oven to 375°F and prepare a sheet pan lined with parchment paper.
- In a large mixing bowl, add the melted butter, sugar, and salt. Whisk vigorously until emulsified, about 1 to 2 minutes. Add the egg and vanilla extra and whisk until combined.
- Sift in the all-purpose flour, matcha powder, and baking soda, and using a rubber spatula, mix until no more dry ingredients are visible. Don't over mix or you'll make tough cookies!
- Add the white chocolate chips and mix until the chocolate chips are as evenly distributed as possible.
- Using a 4 ounce cookie scoop, evenly portion the cookie dough and place them on the parchment lined sheet pan, about 3 to 4 inches apart.
- Bake the matcha cookies for about 13 to 15 minutes, or until the edges of the cookies are just turning golden brown.
- Remove the cookies from the oven and let them cool for 5 to 10 minutes. Enjoy them warm for gooey centers or let them cool completely for a crispier outside! They are also great with a glass of milk.
- This recipe makes five large 4 ounce cookies. If you prefer, you can make smaller cookies by using a 2 to 3 tablespoon cookie scoop. Decrease the oven temperature to 350°F and reduce the baking time to around 10 minutes, up to 15 minutes.
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