These matcha white chocolate cookies are large, rustic cookies with a soft, slightly chewy center and a crisp edge. Bright, grassy matcha flavor pairs beautifully with the sweet, creamy white chocolate chips. Best of all: this is a small-batch recipe that needs no chilling.
We love matcha in both drinks and baked goods, and these levain-style matcha white chocolate cookies are a favorite. Each cookie is full of green tea flavor from matcha powder, balanced by the rich sweetness of white chocolate chips. They bake up large and chunky, with a tender, gooey interior and just enough crunch on the edges.
The recipe is intentionally simple: melted butter emulsified with sugar and egg creates a quick dough that you scoop and bake immediately. Because there’s no chilling required, you can have freshly baked cookies in under 30 minutes from start to finish.
Ingredient
Please scroll down to the recipe card for the ingredient quantities!
- Unsalted butter – Using unsalted butter lets you control the salt level. If you only have salted butter, omit or reduce the added salt.
- Sugar – Granulated sugar is used here. You can swap half the sugar for brown sugar if you want more caramel notes and extra chew.
- Salt – A pinch of salt balances the sweetness and enhances the matcha flavor. Kosher or fine salt both work.
- Egg – Adds structure and richness to the cookies.
- Vanilla – A small amount of vanilla extract complements the matcha but can be omitted if preferred.
- All-purpose flour – Gives structure while still allowing a tender, slightly chewy texture.
- Matcha powder – Use culinary-grade matcha for the best color and flavor in baked goods.
- Baking soda – Provides lift and helps create a slightly crisp edge.
- White chocolate chips – Sweet and creamy, they are the perfect counterpoint to the slightly bitter matcha.
How to make these matcha cookies
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted and cooled butter, granulated sugar, and salt until the mixture is smooth and slightly emulsified, about 1–2 minutes. Add the egg and vanilla and whisk until fully 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 throughout the dough.
5. Using a 4-ounce cookie scoop (or about 1/2 cup dough), portion the dough onto the prepared baking sheet, spacing cookies 3–4 inches apart.
6. Bake for 13–15 minutes, or until the edges are just beginning to turn golden brown. The centers will still look slightly underbaked.
7. Remove from the oven and let the cookies cool on the sheet for 5–10 minutes to set. Serve warm for gooey centers, or cool completely for a crisper exterior. These cookies are delightful with a glass of milk or a cup of tea.
Recipe tips
- Don’t overmix. Gently fold the dry ingredients into the wet until just combined to avoid developing too much gluten.
- Preheat your oven. Make sure the oven reaches the correct temperature before baking. An oven thermometer helps if temperatures tend to vary.
- Choose good matcha. A quality culinary-grade matcha gives the best color and flavor for baking.
- Make smaller cookies if desired. If you portion 10–12 smaller cookies instead of five large ones, lower the oven temperature to 350°F and bake about 10–15 minutes, checking for doneness.
Storage
After the cookies have cooled completely, store them in an airtight container at room temperature for up to 4–5 days. For a warm, soft cookie after the first day, microwave briefly (a few seconds) to bring back a tender center.
FAQ
Matcha cookies have bright, slightly floral green tea notes with a subtle earthiness and a faint, pleasant bitterness. The butter and white chocolate chips balance the flavor, adding richness and sweetness.
Why did my matcha cookies turn brown?
A small amount of browning is normal and can add caramelized flavor. If cookies get too brown, your oven may be too hot or the rack is too close to the heating element. Bake on the middle rack and check your oven temperature with a thermometer if needed.
Can I use regular green tea instead of matcha?
No — loose-leaf or bagged green tea is not finely ground like matcha and won’t provide the same flavor concentration, color, or texture in the cookies.
If you try this recipe, we’d love to see your results—share a photo and tag the recipe source or use the hashtag #twoplaidaprons to show off your cookies!
Recipe
Matcha White Chocolate Cookies
Yield: 5 large cookies (about 4 oz each)
Prep time: 10 minutes | Cook time: 15 minutes
Ingredients
- 8 tablespoons unsalted butter, melted and cooled (usually 1 stick)
- ¾ cup granulated sugar
- ½ teaspoon Kosher or fine salt
- 1 large egg
- ½ teaspoon vanilla extract
- 1½ cups all-purpose flour (fluffed, spooned, and leveled)
- 2 tablespoons culinary-grade matcha powder
- ½ teaspoon baking soda
- ½ cup white chocolate chips (adjust to taste)
Instructions
- Preheat the oven to 375°F and line a sheet pan with parchment paper.
- Whisk the melted butter, sugar, and salt in a large bowl until smooth and emulsified. Add the egg and vanilla and whisk until combined.
- Sift in the flour, matcha, and baking soda. Fold gently with a rubber spatula until the dough comes together and no dry streaks remain.
- Fold in the white chocolate chips until evenly distributed.
- Portion dough using a 4-ounce scoop and place scoops 3–4 inches apart on the prepared pan.
- Bake 13–15 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool on the pan 5–10 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- This recipe makes five large, bakery-style cookies. For smaller cookies, divide into 10–12 portions, lower the oven to 350°F, and bake about 10–15 minutes.
- For best matcha flavor and color, use a quality culinary-grade matcha powder.
Nutrition (per 4 oz cookie)
Calories: ~543 kcal | Carbohydrates: ~69 g | Protein: ~9 g | Fat: ~25 g