Matcha White Chocolate Chip Cookies
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These Matcha White Chocolate Chip Cookies are soft, chewy and chock full of white chocolate chips! They’re a matcha lover’s dream!
I love both matcha and chocolate chip cookies so it was only a matter of time before I combined the two. These Matcha White Chocolate Chip Cookies have the same texture as a regular chocolate chip cookie except they’re flavored with matcha powder. I used white chocolate chips because the sweetness of the chocolate complements matcha’s unique earthy flavor super well! These cookies are also naturally green thanks to the matcha powder making them perfect for St. Patrick’s Day!
What Is Matcha?
Matcha is a Japanese powder made from ground green tea leaves. It can be used for making tea, lattes or various baked goods. It has a very unique taste that is earthy and slightly bitter. When baking with matcha it’s best to use culinary grade matcha powder.
If you’re looking for more matcha recipes try my Matcha Shortbread Cookies, Matcha Sugar Cookies or Matcha Neapolitan Cookies!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.
Granulated sugar and brown sugar – sweetens cookies. The brown sugar makes the cookies a little chewy.
Matcha Powder – gives the cookies their matcha flavor and green color. Be sure to use culinary grade matcha powder. If you don’t want the matcha flavor to be as strong you can decrease it to 2 tbsp.
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Matcha White Chocolate Chip Cookies
1. In a small bowl whisk all-purpose flour, baking soda and salt. Set aside.
2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, brown sugar and matcha powder until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the white chocolate chips and mix on low speed until just combined.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
6. Bake cookies at 350°F for 12 minutes then cool on the baking sheet. Store Matcha White Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Matcha White Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- If your cookies come out a little misshaped you can use a cookie cutter to reshape them immediately after removing them from the oven. I like this set of round cookie cutters.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
- Culinary Grade Matcha Powder
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Matcha White Chocolate Chip Cookies
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 3 tbsp matcha powder
- 2 eggs
- 1 tsp vanilla extract
- 212 g (1 1/4 cup) white chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper or silicone baking mats.
- In a small bowl whisk all-purpose flour, baking soda and salt. Set aside.
- Use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar, brown sugar and matcha powder until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the white chocolate chips and mix on low speed until just combined.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
- Bake cookies for 12 minutes then cool on the baking sheet.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Matcha White Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
