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Published: April 14, 2026

These Matcha White Chocolate Chip Cookies feel like the perfect spring or summer bake. They make 12 medium sized cookies, with a soft and chewy texture. The matcha pairs so well with the sweetness of the white chocolate chips, which give the cookies a really balanced flavor.

WHY YOU’LL LOVE THIS RECIPE

💚Makes 12 medium sized cookies - A perfect batch: not too many, not too little.

💚Soft and chewy texture - The cookies stay soft in the center with slightly crisp edges.

💚Balanced matcha flavor - Not too strong, not too subtle.

💚White chocolate pairs perfectly with matcha - The sweetness of the white chocolate balances the slightly earthy matcha so well.

💚Easy to make - Simple ingredients and straightforward steps.

💚Beautiful natural color - That soft green color makes them look really pretty without any artificial coloring.

💚Great for matcha lovers - If you already like matcha, these are such a good way to use it in baking.

💚Can adjust the matcha to your taste - You can add a bit more or less depending on how strong you want the flavor.

💚Feels a bit different from classic cookies - A nice change from regular Chocolate Chip Cookies.

Tips and Tricks

→ Do not overbake - This is one of the most important things for getting that soft and chewy texture. The cookies should look slightly underdone in the center when you take them out of the oven. They will continue baking on the tray as they cool.

→ Do not overmix once the dry ingredients are added - Once you add the flour, mix just until everything is combined. Overmixing develops gluten, which can make the cookies cakey instead of soft and tender. A few streaks of flour are fine before you stop mixing.

→ Use room temperature or slightly softened butter - Butter that’s too cold won’t mix properly, so you want it soft enough to press with your finger. This helps create a smooth dough and an even texture.

→ Chill the dough for 1 hour in the fridge - Chilling helps the dough firm up, which prevents the cookies from spreading too much in the oven. It also gives the flour time to hydrate, which improves both the texture and flavor. The result is slightly thicker, chewier cookies.

→ Slightly underbake the cookies - For the best texture, take the cookies out when the edges are set but the centers still look soft. This is what gives you that soft, chewy middle.

→ Store properly - Keep the cookies in an airtight container at room temperature for 3-4 days. This helps them stay soft and prevents them from drying out. If you leave them uncovered, they’ll lose moisture quickly and become firm.

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Frequently asked questions

1. How should I store these cookies?
Store them in an airtight container at room temperature. This keeps them soft and prevents them from drying out.

2. How long do they stay fresh?
They stay soft and fresh for about 3-4 days.

3. Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. They keep well for up to 1 month.

4. Can I bake them from frozen?
Yes, just add a few extra minutes to the baking time.

5. Why are my cookies dry?
This usually happens from overbaking or adding too much flour. Make sure to measure accurately and take them out while the centers are still soft.

6. Why did my cookies spread too much?
This can happen if the butter was too warm or the dough wasn’t chilled long enough. Chilling helps control spreading.

7. Can I use more matcha?
Yes, you can increase the amount if you want a stronger flavor. Just keep in mind that too much matcha can make the cookies slightly bitter.

8. What kind of matcha should I use?
Use a good quality matcha for the best flavor and color.

9. How do I make the cookies perfectly round?
Right after baking, use a round cookie cutter slightly larger than the cookie and gently swirl it around to shape them.

Ingredients you will need for this recipe

Butter: I used unsalted butter, but you can use salted butter, just reduce or skip the added salt.
Light brown sugar: Adds moisture and chewiness thanks to the molasses. Dark brown sugar works too for a richer flavor.
Granulated sugar: Provides sweetness and helps with structure. It also contributes to slightly crisp edges while keeping the centers soft.
Egg + egg yolk: The extra yolk adds richness and keeps the cookies soft and chewy.
Vanilla bean paste: Vanilla extract or vanilla powder both work well.
All-purpose flour: Gives the cookies structure.
Baking soda: Helps the cookies spread slightly.
Salt: Balances the sweetness and enhances both the matcha and white chocolate flavors.
Matcha powder: Adds the signature flavor and color. It gives a slightly earthy note that balances the sweetness of the white chocolate.
White chocolate chips:They pair perfectly with the matcha.

SHOP THE INGREDIENTS

Naoki Matcha Superior

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Nami Matcha First Harvest

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White Chocolate Chips

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Step by step instructions with photos

1. In a small bowl whisk together the flour, baking soda, salt and matcha powder. Set aside.

2. In a large bowl, combine the softened butter with the granulated sugar and the brown sugar.

3. Next, mix in the egg, egg yolk and vanilla until fully incorporated.

4. Add the dry ingredients and fold until just combined.

5. Lastly, mix in the white chocolate chips.

6. Scoop 12 equal sized cookies onto a baking sheet lined with parchment paper.

7. Refrigerate for 1 hour.

8. Preheat your oven to 180°C and line a large baking tray with parchment paper.

9. Place the cookies on the tray, leaving some space between them. I usually bake 4-5 cookies/tray.

10. Bake in the preheated oven for 12 minutes.

11. Once ready, top with more chocolate chips and let them cool on a baking tray.

12. Enjoy!

Yield: 12

Author: Angie