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Dessert, Snack Time  /  September 8, 2019

Matcha White Chocolate Chip Cookies

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A soft, chewy center and crispy edges accompanied with the perfect balance of matcha and white chocolate. Go check out the classic chocolate chip version while you’re at it!

After many batches of ‘testing’, I’m pretty proud of how consistent these turn out every time. Baking cookies used to terrify me because they always turned out too hard (I do not enjoy a crispy cookie). But I realized you just need to keep trying and eventually you’ll perfect them. As is the way in most things in life. Also, you’re probably overestimating the baking time.

Anyway! Enjoy the recipe :) Very easy to do and also an easy way to introduce yourself to baking with matcha (and to introduce matcha to other people). Please, please do not get ceremonial grade matcha to make this recipe, that’s for drinking and it would be a huge waste. Culinary grade matcha is what you need, find something that’s not too high in price point, somewhere in the median range.

I also sell these so if you’re in Montreal & you’re too lazy to make these then contact me! Happy cooking!

Print Recipe
4.34 from 6 votes

Matcha White Chocolate Chip Cookies

Servings: 28 cookies

Ingredients

Dry Ingredients

  • 250 g all purpose flour (2 cups)
  • 4 g baking soda (1 tsp)
  • 4 g sea salt (1 tsp)
  • 8~10 g matcha powder (about 1 1/2 tbsp)
  • 120 g white chocolate chips (around 3/4 cup) or more to taste

Wet Ingredients

  • 170 g butter, melted (1 and 1/2 stick)
  • 150 g brown sugar (a bit more than 3/4 cup)
  • 70 g white sugar (around 1/3 cup)
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°. Grease a baking sheet, optionally lined with parchment paper.
  • In a large bowl, add butter and the sugars. Whisk together until homogeneous and slightly lighter in color.
  • Add eggs and whisk more until lighter in color and smooth. Add in vanilla extract.
  • In another bowl, mix flour, salt, baking soda, and matcha powder together*.
  • Fold the dry mix into the wet with a silicone spatula. Once everything is mixed together, add in the white chocolate chips.
  • Using a spoon, your hands, or a cookie dough scoop (depending on your fanciness/dedication to cookies), scoop out balls of dough onto your baking sheet. Bake for 8 min or until edges are slightly browned but the center is still soft.
  • Let cool for at least 2 min, the dough will be very soft but will harden up as it cools so give it time if it feels too soft to touch.
  • Enjoy!

Notes

*I usually whisk these together til they’re all incorporated which takes out all the lumps. If you don’t do this, I suggest sifting the ingredients into the batter before you add it in or you may get lumps, especially from the matcha powder.

Tags

  • dessert

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17 comments

  • 13 Matcha treats to get you through all your holiday baking – Cold Tea Collective
    December 17, 2019

    […] 5. Matcha White Chocolate Cookies […]

    Reply
    • Ryan J
      March 14, 2020

      Followed the recipe to the letter and cookies do not have the picture’s green color or much of a matcha flavor. I’d recommend doubling the matcha quantity and maybe adding some artificial green coloring. Still a good white chocolate chip cookie recipe.

      Reply
      • Izzy
        March 15, 2020

        Hey Ryan! Thanks so much for taking the time to comment, my cookies always turn out pretty green using only that amount & I never add food coloring…maybe it depends on the brand of matcha powder? I found that 10 g is pretty strong (I used to only use 5). Make sure to use culinary matcha powder, and after you mix the dough and it still doesn’t look as green as you want it to be you can always fold in more before you add the chocolate chips! Glad you still liked the recipe despite that and sorry it didn’t work out for you!

        Reply
  • JJ
    May 9, 2020

    How many cookies does this recipe make?

    Reply
    • Izzy
      June 10, 2020

      Hey there! Apologies for the late response, it makes around 24~30 cookies depending on how big you make them! I usually make around 26 for medium sized ones.

      Reply
  • Mel
    February 3, 2021

    1 star
    I don’t know how yours were but mine were pretty cakey, I believe the texture would have been more cookie-like with more increased sugar

    Reply
    • Izzy
      February 19, 2021

      Hey Mel, sorry this didn’t turn out great for you! Were you measuring the ingredients in grams or cups? Cakey cookies could be a result of too much flour so it could be the case that there was too much packed in the cup. I like to use grams for a more accurate measurement. It could also be the result of overmixing, or too much egg (maybe you used extra large?), or even overbaking. As such, I recommend hand whisking instead of an electric mixer, and make sure not to overbake by checking to see that the center of the cookies are still soft and look undercooked compared to the lightly browned edges. There have been times where I’ve decreased the amount of sugar by 20g and it still came out fine, hope you’re able to figure out the reason and do let me know if you do!

      Reply
  • E
    February 25, 2021

    5 stars
    I love this! I love all things matcha, so it’s definitely one of my go-to cookie recipes. Thank you so much for sharing!

    Reply
    • Izzy
      March 5, 2021

      Thanks for trying the recipe, glad you liked it!!

      Reply
  • Jamie Noor
    July 15, 2021

    5 stars
    Did the recipe twice and both times people loved it! Might want to add more matcha/put a little less sugar but that’s just my preference

    Reply
    • Izzy
      August 5, 2021

      Thanks so much for trying it out :) The matcha concentration definitely varies depending on the brand you get. I do also put less sugar sometimes but reducing the amount by too much could affect the texture so be careful!

      Reply
  • Crystal
    October 1, 2022

    5 stars
    Love these matcha cookies! This is my go-to recipe, especially for friends and family! So chewy and soft and very matcha-y. Personally, I found that reducing ~20 g of each sugar won’t affect the texture too much and creates the perfect sweetness level for me.

    Reply
    • Izzy
      March 10, 2023

      Hey Crysal, thanks so much for taking the time to comment! Happy to hear your feedback, I also reduce the sugar occasionally depending on who I make them for!

      Reply
  • Shi
    November 9, 2022

    5 stars
    Love these!! I adjust the matcha a little depending on the taste of who I’m making them for, and the texture on these are just perfect to me- I also prefer a softer cookie to a crispy one. I’ve never had them around long enough to test it out, but in your experience, how long do these tend to keep and how do you store them? I’m wondering how far in advance I can make them and still have some to eat.

    Reply
    • Izzy
      March 10, 2023

      Hi Shi, thanks so much for your review! Sorry for the late response, from my experience they tend to hold up for at least 5 days until they start to lose their softness, but I guess it could depend on your environment. I usually store at room temp in an air tight container, hope this helps :) Soft cookies all the way!

      Reply
  • EA
    February 9, 2023

    5 stars
    This is my go-to matcha cookie recipe! I’ve made this at least a dozen times now and have shared the recipe with family, friends, coworkers… everyone! 10/10 in terms of both taste and texture. Thank you so much for posting this!

    Reply
    • Izzy
      March 10, 2023

      Thank you so much, I’m so happy you enjoyed them!! Really appreciate that you took the time to comment <3

      Reply

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I'm Izzy! I love to eat, cook, and share recipes with people. I believe that having a good relationship with food is really important, everyone should learn how to cook! Hope you learn to make something cool from me, feel free to browse around or find out more about me here.


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