Easy Matcha White Chocolate Cookies

These easy matcha cookies are my favorite way to enjoy the subtle earthy notes of matcha combined with sweet white chocolate in a chewy cookie that comes together quickly with simple pantry staples. Perfect for tea time or anytime you crave something just a little different from your usual cookie routine.

The first time I tried these cookies I was hooked by the nutty aroma from browning the butter and how the matcha comes through with every bite. Now they are my go-to for bake sales and fun afternoons with my niece.

Ingredients

• All purpose flour: gives the cookies structure and chew be sure to spoon and level for the right quantity
• Baking soda: provides just the right lift for a tender center
• Salt: boosts all the flavors use a fine sea salt for better mixing
• Matcha powder: is the star ingredient choose a vibrant green culinary grade for best flavor and color
• Unsalted butter: brings richness browning it adds a toasty depth that takes these cookies over the top look for fresh butter without off smell
• Brown sugar: adds moisture and a lovely caramel note stick to a soft packed brown sugar for texture
• White sugar: balances out the brown sugar and creates crispy edges
• Vanilla extract: enhances the matcha and chocolate stick to pure vanilla not imitation
• Eggs: bind everything together large eggs at room temperature will help the dough mix easily
• White chocolate chunks: create sweet melty pockets look for good quality bars and chop them yourself if possible

Step-by-Step Instructions

Brown the Butter:

Melt the unsalted butter in a pan over medium heat stirring constantly for about three minutes until it foams and turns golden brown with tiny specks at the bottom and a rich nutty aroma then immediately pour it into a heat safe bowl to stop the cooking let it cool for at least fifteen minutes

Mix Dry Ingredients:

In a large bowl whisk together the all purpose flour baking soda fine salt and matcha powder until completely blended and you see no streaks of matcha or flour this ensures an even color and flavor in every bite

Combine Wet Ingredients:

In a separate bowl mix the cooled brown butter with the brown and white sugar using a sturdy spoon until it looks creamy then add in the vanilla extract and two large eggs mixing for at least a minute until the mixture is smooth and slightly thickened

Bring Wet and Dry Together:

Gradually add the dry ingredients to the wet ingredients about one third at a time stirring gently but thoroughly after each addition so that no dry bits remain then fold in the white chocolate chunks just until they are evenly distributed

Chill the Dough:

Cover the bowl tightly and refrigerate the dough for at least one hour this rest time helps the cookies hold their shape and lets the flavors develop

Bake the Cookies:

Preheat your oven to one hundred seventy five degrees Celsius or three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper scoop the chilled dough into balls about two tablespoons each placing them two inches apart bake for ten to twelve minutes until the edges are just beginning to turn golden and the centers look slightly underbaked

Cool and Serve:

Let the cookies rest on the baking sheet for five minutes so they finish setting then transfer them to a wire rack to cool completely or enjoy them warm with a glass of milk

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My favorite part is watching the cookies crackle on top as they bake. The scent of the brown butter and matcha always brings my sister into the kitchen and tasting the first batch out of the oven is a family ritual.

Storage Tips

• Let the cookies cool completely before storing
• Keep them in an airtight tin at room temperature for up to five days or pop them in a zip top bag in the freezer for up to two months
• Frozen cookies thaw quickly so you can grab a treat whenever you need one

Ingredient Substitutions

• You can easily swap white chocolate for dark or milk chocolate if that is your favorite
• For a dairy free version use plant based butter and dairy free white chocolate
• If you do not have brown sugar sub all white sugar and add a teaspoon of molasses if you have it

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Serving Suggestions

• These cookies are perfect with a cup of green tea for an afternoon pick me up
• Try adding a sprinkle of flakey sea salt on top right after baking for a bakery style finish
• Stack on a dessert platter or pack in cellophane for a sweet homemade gift

Cultural and Historical Context

Matcha has roots in Japanese tea ceremonies and brings a touch of tradition to any bake White chocolate is not traditional in Japanese sweets but it highlights matcha’s aroma and creates an East meets West treat I find irresistible

Recipe Questions & Answers

→ Why brown the butter?

Browning the butter adds a nutty, caramelized depth to the cookies, enhancing their overall flavor and aroma.

→ Can I use different chocolate?

Yes, dark or milk chocolate chunks can be substituted for white chocolate to match your taste preferences.

→ How long should I chill the dough?

Chilling for at least an hour helps the flavors develop and results in thicker, chewier cookies.

→ What type of matcha should I use?

Culinary grade matcha is ideal for baking, as it provides vibrant color and distinct green tea flavor.

→ How do I store the cookies?

Store in an airtight container at room temperature for up to five days to maintain freshness and softness.

→ Can the dough be frozen?

Yes, portion the dough and freeze. Bake from frozen; just add a couple of extra minutes to the baking time.