Matcha White Chocolate Cookies

Heads up all matcha lovers, you just have to try this matcha white chocolate chip cookie recipe. They are soft, chewy and incredibly addictive.  Seriously, these are hands down the best cookies you’ll ever taste.  This recipe is so easy, anyone can make them.  All you need is a bowl, spoon & oven.

Matcha Green Tea Chocolate Chip Cookie Recipe

What makes this the best Matcha White Chocolate Cookie recipe ever?

If you have no idea why a green cookie could be so addictive, you have just got to jump on this recipe. Matcha desserts are too die for. And matcha + chocolate is a match made in heaven. The cookie sweetness is balanced out by the earthy green tea matcha flavour, and the combination tastes finger licking, scrumptious yum. If you like green tea, you’ll love these cookies. Even if you don’t like green tea, you’ll probably still love these cookies.

How to make Matcha Choc-Chip Cookies

These these matcha cookies are so fast and easy to make. There’s just 4 steps:

  1. Sift dry ingredients into one bowl and set aside
  2. In a second bowl cream butter and sugar, you can use a whisk, or an electric handheld mixer. After creaming the butter and sugar, add in the eggs and vanilla extract.
  3. Mix the dry ingredients into the wet ingredients and stir through chocolate chips.
  4. Roll the cookie dough into balls and bake them in the oven.

Top Tip: To save time and stress you can make this matcha cookie dough in advance. Make the dough as per this recipe, then roll it into balls. Store these cookie dough balls in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
When ready to bake, place the pre rolled cookie dough balls straight on a baking tray lined with parchment paper and allow them to sit on the countertop to warm to room temperature, then bake as per usual.

How do I store my Matcha Chocolate Chip Cookies?

Store baked cookies in an airtight container in your pantry and consume within 5 days.
Both cooked matcha cookies and raw matcha cookie dough can be stored in an airtight container in the freezer for up to 3 months.

Frequently Asked Questions (FAQ)

What is matcha?

Originating from East Asia, Matcha is made from finely ground green tea leaves. It’s traditionally mixed with milk or water and consumed as a hot drink (tea).
When used in desserts matcha has an earthy tea flavour that balances out sugary sweetness.

Where can I buy matcha powder?

If you have time to shop local, your local asian grocery will likely stock matcha powder.
Personally, I don’t live anywhere close to an asian grocery, so I buy my matcha powder online.
Most supermarkets stock matcha powder and it’s also available on Amazon.

How do I make soft matcha cookies?

The main thing that will effect the texture of these matcha white chocolate cookies is baking time and oven temperature. For soft cookies take them out of the oven as soon as you notice any browning on the top or edges. Allow them to cool on the baking tray for 1 minute (maximum) and then transfer them to a wire rack to cool completely.
A cookie that is baked for longer or is allowed to cool while sitting on a hot baking tray will be crisper than one that is baked perfect amount of time and cooled on a wire rack.

How do I make my matcha cookies more green?

Matcha desserts are naturally green due to the colour of matcha powder. If your cookies are turning brown in the oven this is likely due to either the cookies being baked for too long, the temperature being too high in the oven, or due to low quality matcha powder.

To remedy this problem, you can try:
1. Adjusting the oven temperature
2. Putting the cookie tray on a lower shelf in your oven
3. Reducing the amount of time you bake your cookies

If none of the above make much difference, you may need to try a different brand of matcha powder.

Matcha White Chocolate Cookies

Troubleshooting

I usually find that any variation in cookie quality is due to baking times and the heat inside my oven varying to the author of the recipe. For best results when I try a new recipe, I always do a test bake on one cookie before baking a whole tray full of cookies. This way I can see how this test cookie looks and make any adjustments. I recommend you do the same.

One of the most common problems people come across when making any type of cookie is that the cookies spread too much or not enough while baking.

Balls of cookie dough spread when the butter in the cookie dough melts during the baking process. If your cookies spread too much, this is due to the butter melting too much before the flour sets. Likewise if the cookies do not spread this is due to the flour setting before the butter has melted.

The main reasons these problems can occur are:

  1. The cookie dough was not the right temperature before baking. If the dough was too warm the cookies will spread too much, too cold and the cookies will not spread.
  2. Incorrect oven temperature. If the oven wasn’t hot enough, or wasn’t preheated properly your cookies will spread too much.
  3. The ingredients were not accurately measured.

How to fix cookies that spread too much

  1. Chill the balls of cookie dough in the fridge before baking.
  2. Increase the oven temperature.
  3. Don’t grease your baking pan (use parchment paper or a silicone baking mat instead).
  4. Use the weight measurements in this recipe instead of measuring flour and butter in cups.

How to fix cookies that don’t spread enough while baking

  1. Let the cookie dough warm up slightly on the counter before baking.
  2. Reduce oven temperature.
  3. Use the weight measurements in this recipe instead of measuring flour and butter in cups.

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If you have tried this recipe, I would love if you could leave a rating below.

Happy baking x

stack of 7 matcha choc chip cookies on white table cloth
Matcha Green Tea Chocolate Chip Cookie Recipe

Matcha Chocolate Chip Cookie

Kylie @theniftybaker.com
Matcha cookies with a soft centre and chewy outside and a generous scattering with chocolate chips. Get this easy recipe for homemade Matcha white chocolate cookies.
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Snack
Cuisine Japanese
Servings 20 cookies

Ingredients
  

  • 300 grams plain flour (2 cups)
  • 15 grams matcha (green tea) powder (1 tablespoon)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 130 grams brown sugar (1 cup)
  • 80 grams caster sugar (1/2 cup)
  • 150 grams softened butter (3/4 cup)
  • 1 teaspoon vanilla extract
  • 1 whole egg room temperature
  • 1 egg yolk room temperature
  • 100 grams chocolate chips (1 and 1/2 cups)

Instructions
 

  • Pre-heat oven at 350 degrees Fahrenheit (180 degrees Celsius) and line a baking tray with parchment paper.
  • In a bowl, sift together flour, matcha powder, salt and baking powder. Stir with a whisk to combine, and set aside.
  • Place sofenned butter in a seperate bowl and use an electric mixer to whip the butter until fluffy.
  • Add the sugar and continue whipping with your electric mixer until the mixture becomes light and creamy.
  • Add vanilla extract, egg and egg yolk and mix again until combined.
  • Add dry ingredients to butter mixture and mix together using the electric mixer.
  • Add the chocolate chips to the cookie dough and stir through.
  • Roll the cookie dough into golf ball sized balls and place them onto the prepared tray. The cookies will spread slightly, so leave an inch or so space between each cookie.
  • Bake for 10-12 minutes. Baking time will depend on your oven.

Notes

Make ahead recommendations:
To save time and stress you can make this matcha cookie dough in advance. Make the dough as per this recipe, then roll it into balls. Store these cookie dough balls in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
When ready to bake, place the pre rolled cookie dough balls straight on a baking tray lined with parchment paper and allow them to sit on the countertop to warm to room temperature, then bake as per usual.
 
Storage recommendations:
Store baked cookies in an airtight container in your pantry and consume within 5 days.
Both cooked matcha cookies and raw matcha cookie dough can be stored in an airtight container in the freezer for up to 3 months.
 
For troubleshooting tips, please see details in my blog.
Tried this recipe?Mention @Kylies_cakes_ or tag #theniftybaker!

Have you have tried this recipe? Leave a rating and review and let me know in the comments below.  

Better yet, take a photo and post it to instagram.  Don’t forget to tag me @theniftybaker and use the hashtag #niftybaker.

If you loved this recipe for matcha cookies, check this recipe out!

4 thoughts on “Matcha White Chocolate Cookies”

    1. Kylie @theniftybaker.com

      Hi Cat, thanks so much for reaching out. These matcha cookies require one cup of brown sugar and a half cup of caster sugar. I’ve just updated the recipe to make this more clear. All the best!

    1. Kylie @theniftybaker.com

      Hi Jelly, to be honest I haven’t tried this recipe with regular white sugar, but this is a very forgiving recipe, so I think you should have no problems. To make this substitution I’d recommend replacing the caster sugar with the same amount in weight of regular white sugar (aka 80 grams).

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