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Soft matcha white chocolate chunk cookies stacked on a plate with green tea flavored dough and creamy white chocolate pieces

Best Matcha White Chocolate Chunk Cookies Simple Cookie Recipe - Crisp Edges, Chewy Middles

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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, Japanese-Inspired
Servings 15 Cookies

Ingredients
  

  • 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

Instructions
 

  • 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.