These chunky slightly chewy Matcha and White Chocolate Cookies perfectly balance the earthy flavour of matcha. Whether you’re baking for friends, family, or just to satisfy your own matcha cravings, these cookies are a fun and delicious twist on a classic.

Recently, I have been obsessed with anything matcha. Yes, right on track with all the trends I’ve been seeing all over TikTok and Instagram. Apart from drinking matcha green lattes, I’ve been trying to discover as many different recipes as I can. After buying any matcha dessert I stumble upon, I’ve embarked on the next stage of making anything matcha flavoured. These matcha and white chocolate cookies are my first experiment, and they surely didn’t disappoint!

After seeing multiple recipes all over and several videos of cookie recipes, I took my base cookie recipe and worked from there to create this recipe. I was in between a strawberry/blueberry matcha flavour and this white chocolate one. I created this one first as these were the ingredients I had on hand, but a strawberry/blueberry matcha cookie is foreseen in the near future. Because who can resist?

From the first test, I loved these cookies! At home they were a big hit and didn’t last long. I even took some to work for the opinion of my colleagues, and even a colleague who isn’t a big fan of the matcha green tea flavour said she enjoyed these ones! The matcha flavour in this recipe is subtle yet present, which makes them perfect for your non-matcha-loving friends.

What type of Matcha to use?

For this recipe I used culinary grade matcha and it worked perfectly. Culinary matcha is commonly used for baking and cooking because its stronger flavour holds up well when mixed with other ingredients.

However, you can also use high-quality ceremonial grade matcha if that is what you have on hand. Ceremonial matcha usually has a brighter green colour and a smoother, more delicate flavour. Since it tends to be more expensive, many people prefer to save it for drinking rather than baking. No matter which type you choose, try to use a good quality matcha with a vibrant green colour. Lower quality matcha can sometimes give baked goods a duller colour and a slightly more bitter taste.

FAQs

Why are my cookies a shade of brown?

There are several types of matcha green tea available, and not all will work the same. Additionally, not all ovens heat up the same, and both might trigger a different end colour result. I would suggest using the greenest matcha you can find for a better result. However, in my case I didn’t use the greenest matcha, yet I made sure to keep track of the temperature of my oven so that the green hue was kept.

How to store these Matcha and White chocolate cookies?

Store the cookies at room temperature in an airtight container for no longer than 5 days. If you have raw cookie dough, you can store it in the fridge for 1–2 days. Alternatively, you can freeze raw cookie dough balls. Place the portioned dough balls on a lined baking tray and freeze for about 30 minutes. Transfer the frozen dough balls to a container or a sealed bag. They can stay frozen for up to 3 months. Cook directly from frozen!

You can also freeze already baked cookies. Wrap them in plastic wrap and place them in a sealed bag. Store for about 1 month for better freshness. Thaw overnight or heat slightly before serving.

Can you chill the cookies before baking?

Yes! For this recipe specifically, I didn’t chill the dough as I wanted to keep it as simple as possible. However, you can definitely let the portioned cookie dough balls chill in the fridge for about 30 minutes before baking. Chilling before baking helps minimise the spreading of the cookies. However, as we are not using melted butter, we are already reducing this issue in this recipe.

Do I need to add the milk powder?

Yes and no! As listed in my recipe, this is totally optional and won’t make or break your cookies. However, recently I discovered that this is a secret ingredient used by bakeries to enhance cookie flavour and add creamy richness to baked goods.

Ingredients

180 g plain flour
2 tablespoon matcha powder culinary grade
1/2 teaspoon baking soda
110 g butter softened
1/2 teaspoon salt
50 g white sugar
100 g brown sugar
1 egg
1 teaspoon vanilla extract
100 g white chocolate extra for topping
1 tablespoon milk powder optional

Instructions

In a bowl, mix together the flour, baking soda, milk powder, matcha powder and salt. Set aside.
In a large bowl whisk together the butter and sugars, until light and fluffy. Add egg and vanilla extract until smooth.
Mix in the dry ingredients just until the dough comes together, it's ok if there is still some flour not mixed in. Fold in the chopped white chocolate chunks. Be careful not to over mix.
Line a baking tray with parchment paper preheat the oven to 180°C or 350°F.
Using a 4 tablespoon ice cream scoop, scoop out the cookie dough and place on the tray for crispier cookies. Or else weigh the cookie dough at 65g per piece and shape the dough into a dough for chunkier cookies.
Place the cookies on the tray leaving space between them. Bake the cookies for 12-14 minutes, until the edges have a nice golden colour. Place few extra chocolate chunks on top of each cookie two minutes before the end of cooking.
Once ready, let the cookies cool slightly in the tray then transfer to a cooling rack. Let the cookies cool to room temperature before eating. Enjoy!

Nutrition

If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!

Matcha and White Chocolate Cookies

What type of Matcha to use?