These matcha white chocolate chunk cookies are soft, chewy, and a little grassy in the best way. The matcha gives the dough a vibrant green color and a earthy flavor that plays nicely against sweet, creamy white chocolate. If you want a cookie that feels a step beyond the usual chocolate chip, this one is it.
Yield: About 24 cookies (estimated) | Prep Time: 15 min | Cook Time: 10-12 min | Total Time: about 40 min, plus any chilling you choose to add
Ingredients
- 2 1/4 cups all-purpose flour — Spoon the flour into your measuring cup and level it off, since packing it in can make the cookies dry and dense.
- 2 tbsp matcha powder — Choose a fine, bright green culinary or ceremonial matcha; dull or brownish powder usually tastes flat and bitter once baked.
- 1 cup unsalted butter — Use it softened to room temperature so it creams properly with the sugars. Unsalted lets you control the overall salt.
- 1/2 cup granulated sugar — This adds crisp edges and helps the cookies spread just enough.
- 3/4 cup brown sugar — Brown sugar brings moisture and chew, so it is the key to a soft center.
- 2 large eggs — Bring them to room temperature so they blend smoothly into the butter.
- 2 tsp vanilla extract — It rounds out the matcha and white chocolate so the flavor does not taste grassy alone.
- 1 tsp baking soda — This gives the cookies lift and browning.
- 1/2 tsp baking powder — A little extra lift keeps the texture tender.
- 1/2 tsp salt — Salt balances the sweetness of the white chocolate.
- 1 1/2 cups white chocolate chunks — Chunks melt into pools and bites rather than thin chips, so they give the best contrast.
- 1/4 cup white chocolate chips — These go on top of the scoops for a neat, extra-chocolatey finish.
How To Make Matcha White Chocolate Chunk Cookies
- Cream the butter and sugars. Beat the softened butter, granulated sugar, and brown sugar until fluffy, about 2 to 3 minutes with a mixer. Then mix in the eggs and vanilla extract until smooth. Pro Tip: If the butter is too warm or melted, the dough will spread too far, so keep it soft but not greasy.
- Add the dry ingredients and matcha. Stir in the flour, matcha powder, baking soda, baking powder, and salt until a vibrant green dough forms. Stop mixing as soon as no dry flour shows, since overmixing makes cookies tough. The dough should look bright green and feel soft and slightly sticky.
- Fold in the white chocolate chunks. Gently fold in the white chocolate chunks until they are evenly distributed through the matcha dough. Folding by hand keeps the chunks whole and prevents the dough from turning heavy.
- Scoop and top the dough. Scoop the dough onto a baking sheet lined with parchment paper, spacing the scoops about 2 inches apart. Top each with more white chocolate chips, pressing a few in lightly so they stay put while baking. Pro Tip: Leave generous space, because the cookies spread as they bake. Bake the cookies. Bake at 350°F for 10-12 minutes, until the edges are set and lightly golden and the centers look just barely underdone. Pro Tip: Pull them out a minute early if you prefer a chewier center, since they keep firming up on the hot pan. Cool before serving. Let the cookies rest on the baking sheet for 5 minutes, then move them to a cooling rack. Cooling lets them set so they do not fall apart when you pick them up.
What To Expect While They Bake
The dough should be a bright, even green and soft enough to scoop without crumbling. As the cookies bake, they will spread and puff, then slowly flatten and settle. Around the 8-minute mark the edges should look set and the tops should look dull rather than wet. The centers will look soft even when they are done, and that is exactly what you want for a chewy texture.
Where This Recipe Can Go Wrong
Dull or brown dough. This usually means the matcha is old or low quality, or the powder has oxidized. Buy fresh, bright green matcha and store it sealed in the refrigerator.
Flat, greasy cookies. Butter that is too warm will spread too fast. If the dough feels oily, chill the scooped dough for 15 to 20 minutes before baking.
Dry, crumbly cookies. This happens when the flour is packed into the cup or the dough is overmixed. Measure flour by spooning and leveling, and stop mixing once the flour is absorbed.
Why This Recipe Works
The combination of softened butter with both granulated and brown sugar gives these cookies crisp edges and a chewy center. Matcha adds color and a gentle, slightly bitter note that keeps the white chocolate from tasting too sweet. Using both chunks and chips means you get melty pockets in every bite plus a tidy, pretty top.
Easy Ways To Switch It Up
Add a pinch of flaky salt. Sprinkle a few flakes on top before baking for a sweet-salty contrast.
Use dark chocolate. Swap the white chocolate chunks for dark chocolate chunks if you like a deeper, less sweet cookie. The matcha will taste more pronounced against the bitterness.
Add chopped nuts. Toasted macadamia nuts or pistachios work well and add crunch.
Serving Suggestions
These cookies are lovely with a cold glass of milk, a cup of hot green tea, or a scoop of vanilla ice cream. They also make a nice addition to a dessert platter next to fresh berries.
Storage And Make-Ahead
Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer keeping, refrigerate them for up to a week, bringing them to room temperature before eating. Can you make these ahead? Yes, you can scoop the dough, cover it, and refrigerate it for up to 2 days before baking. You can also freeze the baked cookies in a sealed container for up to 3 months, then let them thaw at room temperature.
Frequently Asked Questions
Can I use liquid matcha instead of powder?
No, you should stick with matcha powder, since liquid matcha is not a dry ingredient and will change the dough. Powder gives the color and flavor the recipe depends on.
Why did my cookies spread too much?
Warm butter is the most common cause. Chilling the scooped dough for 15 to 20 minutes before baking usually fixes it.
Can I use chocolate chips instead of chunks?
Yes, chips will work, but they give a smaller, less melty result. Chunks are recommended for the best texture.
How do I know when the cookies are done?
Look for set, lightly golden edges and a center that looks just barely underdone. They will firm up as they cool.
If you enjoy this one, you can Follow Hailee Recipes on Pinterest for more easy baking ideas.
Matcha White Chocolate Chunk Cookies
Ingredients
Method
- Beat the softened butter, granulated sugar, and brown sugar until fluffy, then mix in the eggs and vanilla extract.
- Stir in the flour, matcha powder, baking soda, baking powder, and salt until a vibrant green dough forms.
- Gently fold in the white chocolate chunks until evenly distributed through the matcha dough.
- Scoop dough onto baking sheet. Top each with more white chocolate chips, then bake at 350°F for 10-12 min. Let the cookies rest on the sheet for 5 minutes, then move them to a cooling rack.
