I absolutely love how these Matcha Cookies with White Chocolate Chips turn out every single time. The vibrant, earthy aroma of matcha paired with the creamy sweetness of white chocolate chips creates a cookie that’s both unique and incredibly satisfying. Whether you’re baking for a cozy afternoon tea or a fun weekend treat, this recipe hits the perfect balance between sophisticated flavor and comforting sweetness.
When I first tried this Matcha Cookies with White Chocolate Chips recipe, I was blown away by how easy it was to get the matcha flavor just right without overwhelming the cookie’s texture. You’ll find that the subtle bitterness of the green tea powder cuts through the sweetness beautifully, making these a standout with your friends or family. Plus, the dough’s chill time helps develop depth in flavor and makes slicing so much easier—trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Unique Flavor Combination: The blend of matcha’s earthy notes with rich white chocolate chips creates an unforgettable taste experience.
- Simple Ingredients: Easy-to-find pantry staples come together to make a gourmet-quality cookie.
- Perfect Texture: Chilling the dough ensures a tender, crumbly cookie with just the right bite every time.
- Made Ahead Friendly: The dough can be chilled or even frozen, so you can bake fresh cookies whenever the craving strikes.
Ingredients You’ll Need
The harmony between these ingredients is what makes the Matcha Cookies with White Chocolate Chips recipe shine. Each component plays a role in flavor, texture, or structure, and I’ve included my tips to help you get the best results.
- All-purpose flour: Weighing the flour is key here to avoid dense cookies—fluff it up before measuring if you use cups.
- Matcha green tea powder: Opt for culinary-grade matcha; it delivers vibrant color and flavor without being overly bitter.
- Unsalted butter: Softened at room temperature for easy creaming and a tender crumb.
- Diamond Crystal kosher salt: A pinch enhances the matcha’s natural flavors without overpowering.
- Confectioners’ sugar: Also known as powdered sugar, it ensures your cookies are light and melt-in-your-mouth.
- Egg yolks: Bring richness and help bind the dough for the perfect cookie consistency.
- White chocolate baking chips: Choose good quality to complement the matcha with creamy sweetness.
Variations
I love to mess around with this Matcha Cookies with White Chocolate Chips recipe depending on the season or what I have on hand, and you absolutely can too! Feel free to tweak the mix-ins or swap ingredients for a twist that suits your tastes.
- White Chocolate and Macadamia Nuts: Adding chopped nuts gives the cookie a lovely crunch and pairs wonderfully with matcha’s earthiness.
- Matcha and Dark Chocolate Chips: For a less sweet bite, swap white chocolate chips with dark chocolate — I find this perfect for an adult palate.
- Gluten-Free Option: Substitute all-purpose flour with a blend of gluten-free flours that’s suitable for baking; just watch the dough texture and add a binder if needed.
- Vegan Version: Use vegan butter and substitute egg yolks with a flaxseed mixture or commercial egg replacer for a plant-based delight.
How to Make Matcha Cookies with White Chocolate Chips Recipe
Step 1: Mix Your Dry Ingredients Carefully
Start by combining the all-purpose flour and matcha powder in a large bowl. I always sift both together to make sure there are no lumps of matcha hiding in the flour, giving you a smooth dough and even color in the cookies.
Step 2: Cream the Butter, Sugar, and Salt
Using a stand mixer or hand mixer, beat the softened unsalted butter until creamy and smooth. Then add the pinch of kosher salt and powdered sugar, beating until the mixture looks light and fluffy. Don’t rush this part — about 3-4 minutes on medium speed helps get that dreamy texture. Remember to occasionally scrape down the sides of your bowl so everything mixes evenly.
Step 3: Add the Egg Yolks and Incorporate Dry Ingredients
Beat in the two large egg yolks until fully combined. Then, slowly add your sifted flour and matcha mixture in batches, mixing just until combined. Overmixing here can make the cookies tough, so the key is gentle folding rather than vigorous stirring.
Step 4: Fold in White Chocolate Chips
Finally, fold in the white chocolate chips with a spatula until they’re evenly dispersed. You want just enough chips in every bite to get little pockets of melty sweetness alongside the matcha.
Step 5: Chill and Shape the Dough
Divide the dough into two equal parts and roll each into a tidy cylinder about 1½ inches in diameter and 7 inches long. Wrapping the logs tightly in plastic wrap is crucial to keep the moisture in. I put mine on a bed of uncooked rice in the fridge so the dough keeps its shape perfectly — it’s a little trick I discovered that helps the slices bake evenly with perfect edges. Let the dough chill for at least 2 hours until firm.
Step 6: Slice and Bake Your Cookies
Preheat your oven to 350ºF (175ºC), or reduce by 25ºF if using convection. Take the chilled dough logs out and slice into rounds about ⅓ inch thick using a sharp knife. If the dough feels too hard to cut, just wait 5 minutes; it softens quickly. Place the slices on a parchment-lined baking sheet, leaving some space to spread.
Bake for about 15 minutes until the edges turn lightly golden. Let them rest on the pan for 5 minutes before transferring to a wire rack to cool completely — this helps them firm up nicely without breaking.
Pro Tips for Making Matcha Cookies with White Chocolate Chips Recipe
- Weigh Your Flour: Measuring flour by weight made a huge difference for me — it prevents dense or dry cookies.
- Don’t Skip the Chill: I’ve learned that chilling the dough is non-negotiable; it improves flavor and makes slicing so much cleaner.
- Use Good Quality Matcha: Investing in decent culinary-grade matcha keeps the color bright and the taste smooth rather than bitter.
- Slice Carefully: Using a sharp knife and letting the dough soften slightly if too cold helps maintain beautiful round cookies.
How to Serve Matcha Cookies with White Chocolate Chips Recipe
Garnishes
I usually keep it simple, serving these cookies dusted lightly with extra matcha powder for a gorgeous finish that amps up the flavor. Sometimes I sprinkle a pinch of flaky sea salt on top before baking to contrast the sweet chocolate and matcha. It’s my secret little touch that guests love.
Side Dishes
These cookies pair wonderfully with a hot cup of green tea or a creamy latte. I also like serving them alongside fresh fruit, like sliced strawberries or a few kiwi slices, to complement the matcha’s brightness and add a refreshing pop.
Creative Ways to Present
For a special occasion, I like arranging the cookies on a slate board with a scattering of edible flowers and small bowls of whipped matcha cream or sweet dipping sauces. Putting a few in small cellophane bags tied with green or pink ribbon also makes adorable gifts or party favors.
Make Ahead and Storage
Storing Leftovers
Matcha Cookies with White Chocolate Chips keep beautifully in an airtight container at room temperature for up to 4 days. I find storing them with a slice of bread in the container helps maintain their softness, especially if you like a chewier texture.
Freezing
I often freeze the unbaked dough logs wrapped tightly in plastic wrap for up to two months, then slice and bake fresh cookies whenever I want. If you’re freezing baked cookies, place wax paper between layers and store in an airtight container or freezer bag to avoid freezer burn.
Reheating
To enjoy leftovers warm, I pop cookies in a preheated oven at 300ºF (about 150ºC) for 5–7 minutes. This revives their texture and melts the white chocolate just slightly for that fresh-baked feel.
FAQs
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Can I use matcha powder that’s meant for drinking in this Matcha Cookies with White Chocolate Chips recipe?
Yes, you can use culinary or drink-grade matcha powder, but culinary grade is preferred as it has a bolder flavor and stands up better when baked. Drink-grade matcha is milder and might result in a less vibrant color or flavor.
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How do I prevent my matcha cookies from turning dry?
Be careful not to overmix the dough and ensure you chill it properly before baking. Also, measuring flour accurately by weight prevents adding too much, which can dry out cookies.
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Can I substitute the white chocolate chips with something else?
Absolutely! Dark chocolate, milk chocolate, or even dried fruits like cranberries all pair nicely with matcha. Just adjust sweetness levels accordingly.
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How long do these cookies stay fresh?
When stored properly in an airtight container at room temperature, they stay fresh for up to four days. For longer storage, freeze the dough or baked cookies.
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Is it necessary to chill the dough? Can I bake immediately?
Chilling is highly recommended because it firms up the dough, making it easier to slice and yielding a better texture in the baked cookie. Baking immediately can produce cookies that spread too much and lose shape.
Final Thoughts
This Matcha Cookies with White Chocolate Chips recipe holds a special place in my heart because it’s so versatile yet distinctive. Whenever I bake a batch, the vibrant green color and the melt-in-your-mouth texture never fail to impress my friends and family. I really encourage you to try it out — the process is straightforward, the results are stunning, and the flavor is unlike any other cookie you’ve probably made. Treat yourself or surprise someone else with these delightful bites; I promise you won’t regret it!
Print
Matcha Cookies with White Chocolate Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Description
Delightfully soft and flavorful matcha cookies combining the earthy taste of matcha green tea powder with creamy white chocolate chips. Perfectly balanced with a tender crumb and lightly golden edges, these cookies are chilled before baking to enhance their texture and shape. An ideal treat for matcha lovers looking for a unique and elegant homemade cookie.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (plain flour) (please weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup)
- 2½ Tbsp matcha green tea powder (1 Tbsp matcha is 6 g)
- 1 pinch Diamond Crystal kosher salt
Wet Ingredients
- ¾ cup unsalted butter (softened, at room temperature)
- 130 g confectioners’ sugar (1 cup + 2 tsp)
- 2 large egg yolks (at room temperature)
Add-ins
- ¼ cup good-quality white chocolate baking chips
Instructions
- Prepare dry ingredients: In a large bowl, combine 2 cups all-purpose flour and 2½ tablespoons matcha green tea powder. Sift both together to ensure even distribution of the matcha powder throughout the flour.
- Beat butter: Using a stand mixer with a paddle attachment or hand mixer, beat ¾ cup softened unsalted butter until it becomes smooth and creamy. Softening the butter properly is crucial for texture; leave it out for about an hour at room temperature or soften gently in the microwave in short bursts.
- Add salt and sugar: Add a pinch of Diamond Crystal kosher salt and then 130 grams (1 cup + 2 teaspoons) confectioners’ sugar. Continue beating until the mixture is light and fluffy, stopping occasionally to scrape down the sides of the bowl to ensure even mixing.
- Incorporate egg yolks: Add 2 large egg yolks to the butter-sugar mixture and mix well until fully combined, creating a smooth, homogenous batter.
- Combine with dry ingredients: Gradually add the sifted flour and matcha mixture into the wet ingredients. Mix gently until just combined to avoid overworking the dough, which can result in tougher cookies.
- Add white chocolate chips: Fold in ¼ cup of good-quality white chocolate baking chips, distributing them evenly throughout the dough without overmixing.
- Shape and chill the dough: Divide the dough evenly into 2 portions. Shape each into a cylindrical log approximately 1½ inches (4 cm) in diameter and 7 inches (18 cm) long. Wrap each log tightly in plastic wrap. Place on a bed of uncooked rice if desired to maintain shape, then chill in the refrigerator for at least 2 hours until firm. For longer storage, freeze logs up to 2 months.
- Preheat oven and slice dough: Preheat the oven to 350ºF (175ºC). For convection ovens, reduce temperature to 325ºF (160ºC). Remove the chilled dough from the fridge and unwrap. Using a sharp knife, slice the dough into rounds about ⅓ inch (7 mm) thick. If too hard, allow to sit 5 minutes before slicing.
- Bake the cookies: Place cookie rounds on a parchment- or silicone-lined baking sheet, spacing about 1 inch (2.5 cm) apart. Bake for approximately 15 minutes or until edges are slightly golden brown.
- Cool the cookies: Remove from oven and let cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely before storing or serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Notes
- The recipe is slightly adapted from Okashi Treats by Keiko Ishida.
- Softening the butter to room temperature is key for proper creaming and cookie texture.
- Chilling the dough logs is essential to maintain cookie shape and texture; do not skip or shorten chilling time.
- You can freeze the dough logs for up to 2 months; thaw partially before slicing and baking.
- Spacing cookies about 1 inch apart ensures even baking without merging.
Nutrition
- Serving Size: 1 cookie
- Calories: 126 kcal
- Sugar: 7 g
- Sodium: 4 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg
