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Ultimate Chewy Matcha White Chocolate Cookies

Three vibrant green Chewy Matcha White Chocolate Cookies studded with white chocolate chips, resting on a white plate near a window.
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A recipe for thick, chewy cookies balancing earthy matcha flavor with sweet white chocolate.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons high-quality ceremonial grade matcha powder
  • 1 cup white chocolate chips or chunks

Instructions

  1. Cream the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and matcha powder until fully combined and uniform in color.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the white chocolate chips or chunks.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours, for best chewiness.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. For thicker cookies, do not flatten the dough balls.
  9. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft and underbaked.
  10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use high-quality matcha powder for the best color and flavor. Lower grades may result in a duller green color.
  • Chilling the dough is key to achieving a thick, chewy texture and preventing spreading.
  • For extra chewiness, substitute 1/4 cup of the granulated sugar with an equal amount of granulated sugar that has been melted and then re-solidified (or use slightly more brown sugar).

Nutrition

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