If you love classic chocolate chip cookies, you’re going to fall in love with our elevated matcha version. This recipe takes everything you adore about the traditional cookie—crispy edges, soft chewy centres, and rich buttery flavour—and pairs it with the gentle earthiness of premium matcha for a beautifully balanced twist.
These cookies are hand-mixed and come together in just minutes, making them an easy yet impressive bake for any occasion. The matcha adds a subtle depth and vibrant colour, while the chocolate chips bring sweetness and indulgence in every bite. You can use either white or dark chocolate chips depending on your preference, and both create completely different but equally delicious results.
White chocolate melts into creamy pockets of sweetness that complement the grassy notes of matcha perfectly, creating a soft, mellow flavour profile. Dark chocolate, adds richness and contrast, enhancing the complexity of the matcha and giving the cookie a more intense, grown-up feel.
For the perfect pairing, enjoy white chocolate matcha cookies alongside a warm cup of Matcha for a layered tea experience. If you prefer dark chocolate, try them with a smooth black tea lightly softened with your favourite milk for a comforting, café-style treat at home.
Matcha White Chocolate Chip Cookies
RECIPE MAKES 20 – 24 MEDIUM SIZE COOKIES
INGREDIENTS
• 1¼ cups all-purpose flour
• 1 tablespoon cornstarch
• 2 teaspoons of Vanilla Bean Matcha OR Organic Mango Matcha
• ½ teaspoon baking soda
• ½ teaspoon Himalayan pink salt
• ½ cup unsalted butter – room temperature
• ¾ cup organic white cane sugar
• ¼ cup organic coconut sugar (sub brown sugar)
• 1 extra-large egg – room temperature
• 1 teaspoon pure vanilla
• ¾ -1 cup white or dark chocolate chips
Optional Nut Versions:
• Add ½ cup of chopped macadamia nuts with ¾ cup white chocolate chips
OR
• Add ½ cup of chopped walnuts OR pecans to ¾ cup dark chocolate chips
EQUIPMENT
• 2 Bowls
• Whisk
• Spatula or wooden spoon
• Cookie scoop
• Line a large baking sheet with a silicone baking sheet or parchment paper
HOW TO
1. In a medium-size bowl, add flour, cornstarch, baking soda, salt and matcha, and whisk together until well combined. Set aside
2. In a large bowl cream together butter and sugar until well combined (either by hand or with a hand-held mixer)
3. Add egg and vanilla and beat until smooth
4. Gradually spoon the dry ingredients into the wet ingredients and mix until combined and the dough comes together. Don’t over mix
5. Fold in the white OR dark chocolate chips until evenly distributed. Fold in nuts, if using.
6. Chill dough in the fridge until medium-firm, approximately 30 minutes
NEXT:
7. While the dough is chilling, move the oven rack to the middle position and preheat the oven to 350°F
8. Using a cookie scoop or spoon, scoop cookies onto the lined cookies sheet, leaving 2″ between for them to expand
9. Bake in the preheated oven for 10-12 minutes, or until the edges of cookies are lightly golden brown.
10. Cool cookies on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely
Enjoy your cookies with a Matcha!
MAKE A MATCHA – ICED, LATTE or HOT – RECIPES HERE
TIPS
• The colour of matcha cookies depends on the quality, type and amount of green tea matcha you use. Matcha cookies can vary in colour from brighter green to darker olive green
• For a stronger tasting matcha cookie use 3 teaspoons of matcha instead of 2
• If desired, unbaked cookies can be frozen for up to 3 months. To bake: let frozen cookies thaw on a lined baking sheet at room temperature for 30 minutes. Bake as above in the ‘How To’ section
