These cookies bring a calm, cozy vibe to your baking routine. Matcha adds a gentle, earthy flavor and a beautiful green hue, while white chocolate melts into sweet, creamy pockets. The dough comes together quickly with pantry basics, and the bake time is short enough for weeknights.

If you love a chewy cookie with a tender center and crisp edges, this recipe hits the spot. Grab your whisk and a good matcha, and let’s make a batch you’ll want to bake again and again.

What Makes This Special

Matcha and white chocolate are a natural pair: the tea’s grassy notes balance the chocolate’s sweetness for a cookie that tastes complex but feels familiar. Using chunks instead of chips gives you melty puddles and more texture in every bite.

A touch of cornstarch and the right chill time keep the cookies thick and chewy. Plus, these bake in under 12 minutes, so you can have fresh cookies fast.

Shopping List

Unsalted butter – 1/2 cup (113 g), softened
Granulated sugar – 1/2 cup (100 g)
Light brown sugar – 1/2 cup (110 g), packed
Large egg – 1
Vanilla extract – 1 1/2 teaspoons
All-purpose flour – 1 1/2 cups (190 g)
Matcha powder (culinary or ceremonial grade) – 1 1/2 to 2 tablespoons, sifted
Cornstarch – 2 teaspoons
Baking soda – 1/2 teaspoon
Fine sea salt – 1/2 teaspoon
White chocolate – 6 oz (170 g), chopped into chunks (or quality chips)
Optional: Flaky sea salt for finishing

How to Make It

Prep your tools. Line two baking sheets with parchment. Set the oven to 350°F (175°C).
Sift the matcha to remove clumps.
Cream the butter and sugars. In a large bowl, beat softened butter with granulated and brown sugars for 2–3 minutes until light and fluffy. This builds air for a tender cookie.
Add egg and vanilla. Mix in the egg and vanilla until smooth, scraping the bowl as needed. Stop once combined to avoid overmixing.
Whisk dry ingredients. In a separate bowl, whisk flour, matcha, cornstarch, baking soda, and salt.
The cornstarch helps keep the centers soft and chewy.
Combine wet and dry. Add the dry mix to the butter mix. Stir on low just until no dry streaks remain. The dough will be soft and green.
Fold in white chocolate. Gently mix in the chunks, reserving a few for topping.
Larger chunks create better pockets of melted chocolate.
Chill the dough. Cover and chill for 30–45 minutes. This helps control spread and deepens flavor. If you’re short on time, 15 minutes in the freezer works in a pinch.
Scoop and top. Scoop 2-tablespoon balls (about 40–45 g each) and place 2 inches apart.
Press a few extra chocolate pieces on top for bakery-style looks.
Bake. Bake 9–12 minutes, rotating the sheet halfway. Pull them when edges are set and centers look slightly underbaked; they’ll finish on the pan.
Finish and cool. If you like, sprinkle with flaky sea salt. Let cookies cool on the sheet for 5 minutes, then move to a rack.
Enjoy warm for the best gooey texture.

Keeping It Fresh

Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread or a marshmallow to the container to maintain moisture. For longer storage, freeze baked cookies for up to 2 months; rewarm at 300°F (150°C) for 5–6 minutes.

You can also freeze portioned dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.

Health Benefits

Matcha is rich in antioxidants like catechins, which support cellular health and may help reduce oxidative stress.
Gentle lift without the jitters: Matcha contains L-theanine, an amino acid that can promote calm focus alongside caffeine.
Portion control is simple: These cookies are satisfying, so one or two can curb a sweet craving without overdoing it.
Balanced sweetness: White chocolate pairs with matcha’s earthiness, helping you avoid the sugar overload of some cookies.

Pitfalls to Watch Out For

Using low-quality matcha: Dull, brownish matcha can taste bitter and look muddy. Choose a bright green powder for best flavor and color.
Skipping the chill: Warm dough spreads too much, leading to thin, overbaked cookies.
Overbaking: Pull them when centers are soft. Overbaked matcha cookies lose color and turn dry.
Overmixing the dough: Too much mixing after flour goes in can make cookies tough.
Using overly sweet white chocolate: Some brands are very sugary and waxy.
Choose a bar with cocoa butter as the first fat for better melt and flavor.

Recipe Variations

Brown Butter Matcha: Brown the butter, cool to room temp, then proceed. Expect deeper, nutty notes and slightly chewier centers.
Pistachio Crunch: Fold in 1/2 cup chopped roasted pistachios with the white chocolate for color and texture.
Lemon Zest Lift: Add 1 teaspoon fresh lemon zest to the butter-sugar mix. The citrus brightens the matcha.
Gluten-Free Swap: Use a 1:1 gluten-free flour blend with xanthan gum.
Chill a bit longer for best structure.
Extra Green: Bump matcha to 2 1/2 tablespoons for a stronger tea flavor, but be mindful of potential bitterness.
Less Sweet: Use 4 oz white chocolate and add 2 tablespoons chopped toasted coconut for balance.

Explore more irresistible cookie recipes you won’t want to miss:

Chocolate Chip Cookies

3 Ingredient Sugar Cookies

FAQ

What kind of matcha should I use?

Choose a bright green, fresh-tasting matcha labeled culinary or ceremonial grade. Culinary is usually more budget-friendly and works well in baking. Avoid dull or brownish powders, which taste flat and can look gray when baked.

Can I make the dough ahead of time?

Yes.

Chill the dough for up to 48 hours. Scoop before chilling for easier portioning, or scoop and freeze on a sheet, then transfer to a bag. Bake straight from the fridge or freezer, adding a minute or two as needed.

Why are my cookies pale?

Matcha cookies don’t brown much because of the green tea powder.

Look for set edges and a slightly soft center instead of color cues. If they’re too pale and underdone, bake 1–2 minutes longer.

How do I prevent a bitter taste?

Use good-quality matcha, measure carefully, and avoid overbaking. If you prefer a milder flavor, start with 1 tablespoon matcha and increase next time to taste.

Can I use white chocolate chips instead of chunks?

Absolutely.

Chunks melt into bigger pools, but chips work fine. If using chips, consider adding an extra ounce to ensure you still get plenty of creamy bites.

Do I need to refrigerate baked cookies?

No. Keep them in an airtight container at room temperature.

Refrigeration can dry them out. For longer storage, freeze and rewarm.

Can I make them smaller?

Yes. Scoop 1-tablespoon portions and bake for 7–9 minutes.

Watch closely to avoid overbaking since smaller cookies set faster.

In Conclusion

These Matcha White Chocolate Chunk Cookies bring a clean, modern twist to a classic treat. They’re easy to make, pretty on the plate, and packed with flavor that feels both cozy and fresh. With the right matcha and a short chill, you’ll get chewy, vibrant cookies every time.

Bake a batch today and keep a few dough balls in the freezer—you’ll be glad you did.