White chocolate matcha cookies: soft and easy recipe

To succeed with matcha white chocolate cookies, use a dough that hasn't been overworked, measure the matcha precisely, and avoid overbaking. The white chocolate adds sweetness, while the Yame matcha provides a vegetal, umami note that balances the sugar.

This recipe makes about 10 to 12 chewy cookies, with edges that are slightly set and a center that is still soft when they come out of the oven.

Ingredients for 10 to 12 cookies

• 120 g unsalted butter, at room temperature
• 90 g light brown sugar
• 50 g white sugar
• 1 egg
• 180 g flour
• 8 g Yame matcha
• 3 g baking soda
• 1 pinch of salt
• 120 g white chocolate, chopped into pieces or chips

The amount of matcha can be slightly adjusted according to the desired intensity, but significantly increasing the quantity can make the cookie too vegetal and mask the balance with the white chocolate.

Preparation of matcha cookies

1. Mix the butter and sugars

Work the softened butter with the light brown sugar and white sugar until the texture is homogeneous. It is not necessary to whisk for a long time: the goal is mainly to distribute the ingredients well.

2. Add the egg

Incorporate the egg and mix just enough to obtain a uniform dough.

3. Sift the dry ingredients

In another container, mix the flour, Yame matcha, baking soda, and salt. Sifting the matcha with the flour helps to avoid small green clumps in the dough.

4. Form the dough

Add the dry ingredients to the butter-sugar mixture. Mix with a spatula until there is almost no visible flour left, then incorporate the white chocolate. Avoid working the dough unnecessarily.

5. Let it rest

Place the dough in the refrigerator for about 30 to 60 minutes. This resting time firms up the butter and helps the cookies better maintain their shape during baking.

6. Bake

Preheat the oven to 170°C (338°F). Form dough balls of about 45 to 50 g and space them out on a baking sheet covered with parchment paper. Bake for about 10 to 12 minutes, depending on your oven and the size of the cookies.

Remove them when the edges are set but the center still appears slightly soft. They will continue to firm up for a few minutes on the tray.

How to maintain a beautiful green color?

Heat naturally causes the color of matcha to evolve. Baking for too long or at too high a temperature can therefore result in a duller shade. For these cookies, it is better to aim for just enough baking rather than marked browning.

However, color alone is not enough to judge the quality of a matcha. If you are interested in the subject, check out our guide on what the color of matcha really reveals.

Why does white chocolate work well with matcha?

White chocolate provides fat, sugar, and milky notes that round out the vegetal profile of the matcha. The combination works particularly well in a cookie, where the dough also contributes buttery and caramelized notes.

To avoid a result that is too sweet, use real pieces of white chocolate in measured quantities rather than adding more sugary ingredients.

Can the dough be prepared in advance?

Yes. You can prepare the dough portions, cover them carefully, and keep them in the refrigerator until the next day. For longer storage, freeze the dough balls separately and then transfer them into an airtight container.

Matcha itself must be protected from heat, light, air, and humidity. Find best practices in our article on storing matcha.

Three common mistakes

• Overbaking the cookies: they become dry and the matcha color dulls further.
• Not sifting the matcha: clumps may remain visible and create areas with very concentrated flavor.
• Adding too much white chocolate: the sugar ends up completely overpowering the matcha.

FAQ: matcha white chocolate cookies

Can the white chocolate be replaced?

Yes. You can use milk or dark chocolate, but the balance will change significantly. White chocolate leaves more room for the matcha profile while providing sweetness.

Why do my matcha cookies turn brown?

Baking at too high a temperature or for too long can dull the color. Also check that the matcha was not exposed to heat, light, or humidity for long periods before use.

Should the matcha be added directly into the butter?

This is not necessary. For this recipe, mixing and sifting it with the flour allows for even distribution throughout the dough.

Can matcha cookies be frozen?

Yes. You can freeze the baked cookies once cooled or freeze the balls of raw dough to bake only the quantity desired.