About This Recipe

Matcha and white chocolate is one of those flavour pairings that works so well it feels almost inevitable, the grassy, slightly bitter earthiness of the matcha and the sweet, milky richness of the white chocolate are exact complements, each making the other taste more distinctly of itself. The contrast is not just flavour but visual: the deep green of the matcha dough against the cream-white chips is one of the most beautiful colour combinations in baking.

The quality of the matcha matters more in this recipe than in most applications because the matcha flavour is the primary one, it is not hidden behind strong spices or chocolate as it might be in a smoothie or latte. Culinary grade matcha will work but produces a more muted, less vivid result. Ceremonial grade matcha produces a brighter colour and a more nuanced, floral flavour that makes these cookies genuinely extraordinary rather than merely interesting.

The cookie base is deliberately rich and buttery to complement both the astringency of the matcha and the sweetness of the white chocolate. Brown sugar adds depth and a slight chewiness. The dough is chilled before baking to ensure the cookies hold their rounded shape and the colour remains vivid, heat causes the green to develop, but controlled baking time and temperature preserve the bright jade colour that makes these cookies instantly identifiable and extraordinarily photogenic.

History & Origins

Matcha is finely ground powdered green tea that has been central to Japanese tea culture for over 800 years, introduced from China by the Buddhist monk Eisai in 1191. Its use in food beyond the tea ceremony, in confections, ice cream, and baked goods, expanded significantly in Japan from the mid-20th century. The adoption of matcha as a Western baking ingredient accelerated in the 2010s as Japanese food culture spread globally through restaurants, social media, and the broader trend toward international ingredients in Western kitchens.

Why It’s Easy To Make

Matcha is available in most supermarkets and online. Standard cookie mixing technique with one extra ingredient.

Matcha White Chocolate Cookies

Recipe by By butter u0026 berries

Servings

20

servings

Prep time

11

minutes

Cooking time

26

minutes

Calories

3000

kcal

Ingredients

• •t200g unsalted butter, softened

• •t180g white sugar

• •t80g brown sugar

• •t2 large eggs

• •t1 tsp vanilla extract

• •t280g plain flour

• •t2 to 3 tbsp culinary or ceremonial matcha powder

• •t0.5 tsp bicarbonate of soda

• •t0.5 tsp salt

• •t200g white chocolate chips

Directions

• Beat butter and both sugars until light and fluffy.
• Add eggs and vanilla. Beat until combined.
• Whisk together flour, matcha, bicarbonate of soda and salt.
• Add dry ingredients to butter mixture and mix until just combined.
• Fold in white chocolate chips.
• Refrigerate for at least 1 hour.
• Preheat oven to 175°C. Line trays with baking paper.
• Scoop into balls. Place on trays.
• Bake for 10 to 11 minutes until edges are just set. Centres should look underdone.
• Cool on tray for 5 minutes before transferring.

Notes

• Start with 2 tablespoons of matcha and add a third if you want a stronger flavour and more vivid colour.
  Do not overbake, these should remain very pale, almost blonde at the edges. Overbaking dulls the green colour significantly.
  Sift the matcha into the flour to avoid green lumps in the dough.
  White chocolate chips rather than chopped bars work better here as they hold their shape and provide clean white colour contrast.

Instructions

• Beat butter and both sugars until light and fluffy.
• Add eggs and vanilla. Beat until combined.
• Whisk together flour, matcha, bicarbonate of soda and salt.
• Add dry ingredients to butter mixture and mix until just combined.
• Fold in white chocolate chips.
• Refrigerate for at least 1 hour.
• Preheat oven to 175°C. Line trays with baking paper.
• Scoop into balls. Place on trays.
• Bake for 10 to 11 minutes until edges are just set. Centres should look underdone.
• Cool on tray for 5 minutes before transferring.

Notes

• Start with 2 tablespoons of matcha and add a third if you want a stronger flavour and more vivid colour.
• Do not overbake, these should remain very pale, almost blonde at the edges. Overbaking dulls the green colour significantly.
• Sift the matcha into the flour to avoid green lumps in the dough.
• White chocolate chips rather than chopped bars work better here as they hold their shape and provide clean white colour contrast.

Make Ahead Tips

Dough keeps refrigerated for 3 days. Freeze scooped balls for 3 months. The green colour fades slightly on longer refrigeration, bake within 2 days for the most vivid result. Baked cookies keep for 4 days.

Storage & Serving

Store in an airtight container at room temperature for up to 4 days. The matcha colour is most vivid on the day of baking and mellows slightly over subsequent days. Freeze for up to 2 months. These are one of the most visually impressive cookies in this collection and are particularly effective for social media photography, the green against white chips photographs beautifully in natural light.

Variations & Substitutions

Add dried cranberries alongside the white chocolate for a red, white, and green version. Use black sesame seeds pressed on top before baking for a contrasting texture and Japanese aesthetic. Replace white chocolate with dark chocolate for a more bitter, earthy flavour profile. Add a teaspoon of yuzu zest if available for a citrus note that pairs beautifully with the matcha.

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