These chunky white chocolate matcha cookies are ooey, gooey and absolutely delicious.
They’re inspired by Levain Bakery’s iconic cookies, but featuring earthy matcha powder + white chocolate… one of my favorite flavor combinations ever!
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💚 Why You’ll Love This Recipe
- They’re unique, chunky, and a crowd pleaser! These matcha cookies are pretty much everything I love in a cookie. They are soft, gooey, not-too-sweet, and have a vibrant green tea flavor thanks to the matcha powder.
- This is a very easy recipe. Simply mix up the dough, chill, and bake! Plus, it is a small batch so you won’t have too many cookies.
- They are a matcha lover’s dream! If you love drinking matcha tea, you are going to love this take on a classic chocolate chip cookies. The matcha infuses a light, aromatic flavor and a gorgeous color.
Looking for other ways to use matcha? Check out all of my delicious matcha dessert recipes, including my frog cake and easy matcha mochi brownies!
Ingredients
To make these white chocolate matcha cookies, you’ll need the following ingredients:
- This recipe calls for a combination of all-purpose flour and cake flour, as well as cornstarch. The combination of these three dry ingredients will create the perfect soft texture!
- A mix of both baking powder and baking soda ensures that these cookies have a little rise as well as a little spread in the oven~.
- Use quality culinary matcha powder for maximum flavor and that vibrant green color!
- I only used brown sugar in these matcha cookies, for a caramel-like sweet flavor.
- White chocolate chips balance out the earthy flavor of the matcha really well.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Freeze your shaped dough for at 1 hour. This ensures your cookies do not spread as much while baking. You can also keep the frozen dough in an airtight container for up to 3 months and bake them straight from the freezer! You will just have to increase your making time by 2-3 minutes.
How To Make White Chocolate Matcha Cookies
Step 1: Cream together the butter and brown sugar until smooth.
Step 2: Beat in sifted matcha powder, egg, and vanilla until uniform.
Step 3: Mix in white chocolate chips and dry ingredients until just combined.
Step 4: Divide the dough into 6 tall mounds and freeze for 1 hour. Bake cookies 3-4 inches apart at 350°F/177°C for 11-13, or until tops and edges are slightly browned and set. While warm, top with a few extra white chocolate chips. Let cool for 5 minutes on pan, then transfer to wire rack to fully cool, and enjoy!
For full instructions, see the recipe card below.
⭐️⭐️⭐️⭐️⭐️
“I made these a lil while ago and they were DELICIOUS. I have never had matcha cookies, or matcha with white chocolate… it’s an amazing combo! 🥹❤️ The instructions were very clear and I had no trouble making these cookies! I’m totally making the ube ones next. 😏” – Kylie, commenter
Matcha Cookie FAQs
No, you can sub in regular all-purpose flour. They will be slightly less cakey, but will still taste delicious.
I like to use culinary grade in all of my matcha baking, since ceremonial matcha is more expensive and best enjoyed as a simple tea.
Yes! They won’t need to bake as long in the oven, depending on how small they are. I suggest checking them around the 7 minute mark.
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe
Chunky White Chocolate Matcha Cookies (Small Batch)
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Equipment
- medium bowl for dry ingredients
- large bowl or bowl of stand mixer for mixing cookie dough
- electric whisk or paddle attachment of stand mixer
- Parchment Paper
- Wire rack
Ingredients
Dry ingredients:
- ½ cup (62.5 g) cake flour or sub ½ cup all-purpose flour
- 1 cup (125 g) all-purpose flour
- 1 teaspoon (2 g) cornstarch
- ¾ teaspoon (3 g) baking powder
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (4.5 g) table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter softened
- ½ cup (110 g) brown sugar light or dark; packed
- 1 ½ tablespoons (9 g) matcha sifted
- 1 (1) egg room temp
- 1 teaspoon (4 g) vanilla extract or paste
Mix-ins:
- 1 cup (180 g) white chocolate chips plus extra for topping
Instructions
Make cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: ½ cup cake flour, 1 cup all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, and ¾ teaspoon table salt.
- In a stand mixer using the paddle attachment, or large bowl with a hand mixer, mix ½ cup unsalted butter and ½ cup brown sugar on medium speed until completely smooth, about 3-4 minutes.
- Scrape down the sides and bottom of the bowl using a silicone spatula. Add 1 ½ tablespoons matcha, 1 egg and 1 teaspoon vanilla extract. Mix until combined, about 30 seconds.
- Scrape down the sides and bottom of the bowl again. Add 1 cup white chocolate chips and all of the dry ingredients. Mix until just combined and there are no dry flour spots remaining.
- Divide the dough into 6 pieces. Roughly shape the dough into tall mounds using your hands. Place them on a lined baking sheet or plate, and freeze for at least 1 hour. Freezing ensures that they do not spread too much while baking.Note: You can store the frozen dough in an airtight container in the freezer for up to 3 months. You can bake them right from the freezer, but you will have to increase the baking time by 2-3 minutes.
Bake cookies:
- Place oven rack in the middle of the oven. Preheat the oven to 350°F/177°C. Line a baking sheet with parchment paper or silicone mat.
- Place each dough mound about 3 inches apart on one baking sheet. Bake for 11-13 minutes, or until tops and edges are set and slightly browned.
- Remove baked cookies from oven and immediately top with extra white chocolate chips. Cool for 5 minutes on pan, then transfer to wire rack to fully cool.
- Enjoy!
Notes
- If you want to omit the white chocolate chips, you must add a different mix-in with the same volume as a replacement, or the cookies will spread a bit! I suggest using different chocolate chips, nuts (macadamias would be great!), etc.
- You can replace the cake flour with regular all-purpose flour. They will not be as light/fluffy, but still good!
- Storage: Keep in airtight container at room temp for up to 5 days. You can also freeze the unbaked shaped dough in an airtight container for up to 3 months. Bake straight from frozen; just adjust the baking time by adding 2-3 more minutes.
Note: this post was published in 2021 and updated in 2023 to include new photos + tips!
I made these a lil while ago and they were DELICIOUS. I have never had matcha cookies, or matcha with white chocolate… it’s an amazing combo! 🥹❤️ The instructions were very clear and I had no trouble making these cookies! I’m totally making the ube ones next. 😏
Aww Kylie, I’m so happy you enjoyed this recipe! Happy baking ❤️
Hi Carrie! 🙂 Great question! I’ve honestly tried both, and the 2-4 minutes yielded indiscernible results from fluffier butter. I believe adding the cornstarch helps a lot with the texture of keeping the cookies cakey and thick.
Chunky Matcha Cookie recipe is heaven sent! Damn delish! I’m a matcha addict, so I would rate this cookie with infinite stars! Truly YUM!!! Never thought that I would get a free recipe online which is by far the best one. It resembles the famous matcha cookie here in PH. Sooo, I can make it on my own now! Thank you Ms Bianca for sharing it! Btw, I added sliced almonds for added texture and it’s perfect!!! PS. always use premium ingredients.
Hi Trisha!
Thank you SO much! <3 <3 That makes me so happy to hear! I'll have to try it with almonds sometime soon 🙂
The cookie looks yummy!!! 🙂 Thanks for always making your recipes easy to follow 🤗 I definitely need to try this one 💕
Hi Sharon!! <3 Thank you so much! Hope you enjoy 🙂