Green Matcha White Chocolate Cookies

The first time I baked these, my kitchen smelled like a tearhouse in Kyoto. That vibrant green powder transforms ordinary cookies into something dreamy. My roommate wandered in, drawn by the scent, and stayed to eat them warm from the oven.

Last winter, I made a batch for my mothers book club meeting. The women were skeptical about green cookies until they took that first bite. Suddenly I was getting text messages asking for the recipe for weeks afterward.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these cookies their perfect chewy structure
• 2 tbsp matcha powder: Culinary grade is best for baking and that gorgeous green color
• 1/2 tsp baking soda: Helps the cookies puff beautifully in the oven
• 1/2 tsp salt: Enhances the matcha flavor and balances the sweetness
• 3/4 cup unsalted butter: Softened to room temperature for easy creaming
• 3/4 cup granulated sugar: Creates crisp edges while keeping centers soft
• 1/2 cup light brown sugar: Adds moisture and a subtle caramel depth
• 2 large eggs: Binds everything together and adds richness
• 1 tsp vanilla extract: Pure vanilla brings out the matchas floral notes
• 1 cup white chocolate chips: Creamy pockets that melt into the earthy dough

Instructions

Preheat your oven to 350°F and line two baking sheets with parchment paper:

This prevents sticking and makes cleanup a breeze

Whisk together the flour, matcha powder, baking soda, and salt in a medium bowl:

Take your time to evenly distribute that green powder throughout the flour

Cream the softened butter and both sugars until light and fluffy:

About 2 minutes of beating will incorporate air for tender cookies

Beat in the eggs one at a time, then add the vanilla:

Scrape down the bowl to ensure everything is well combined

Gradually mix in the dry ingredients:

Stop as soon as the flour disappears to avoid tough cookies

Fold in the white chocolate chips gently:

Use a spatula to distribute them evenly without overworking the dough

Scoop tablespoon-sized portions onto the baking sheets:

Space them 2 inches apart to allow for spreading

Bake for 10 to 12 minutes:

Remove when edges are set but centers still look slightly underbaked

Let cool on the baking sheet for 5 minutes:

This crucial step lets them finish cooking and set properly

Save

These became my go-to host gift after a dinner party where the host actually hid the last few cookies for herself the next morning. Nothing makes you feel like a successful baker quite like someone stashing your creations away.

Matcha Matters

Ceremonial grade matcha is too precious for baking. Culinary grade delivers that vibrant color and robust earthy flavor without breaking the bank. I once made the mistake of using my expensive tea ceremony matcha and while the cookies were delicious, my wallet still has not recovered.

The Perfect White Chocolate

Not all white chocolate is created equal. Look for bars or chips with at least 20 percent cocoa butter. The cheap stuff with palm oil melts strangely and leaves a waxy coating in your mouth. Good white chocolate should taste like pure vanilla cream.

Getting That Bakery Texture

The secret to chewy cookies is pulling them from the oven while centers still look slightly raw. They continue cooking on the hot baking sheet and set into perfect softness. Letting them cool completely before storing ensures they keep their texture for days.

• Use a cookie scoop for uniform size and even baking
• Rotate the baking sheets halfway through for consistent browning
• Store with a slice of bread to keep them extra soft

Save

There is something magical about cutting into a cookie that looks like emerald jewels with rivers of white cream running through it. These never last long in my house.