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Freshly baked matcha cookies cooling on a wire rack

Matcha Cookies recipe

These chewy matcha cookies are made with nutty brown butter, premium culinary-grade matcha, and creamy white chocolate chips. A bakery-quality treat that balances earthy, sweet, and toasty flavors while showcasing matcha’s vibrant green hue.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Servings: 16 cookies
Course: Cookies, Dessert
Cuisine: Fusion, Japanese-Inspired
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups + 2 tbsp all-purpose flour 270g; substitute 1:1 gluten-free baking flour if desired
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp culinary-grade matcha powder 10g; sift to prevent clumps
Wet Ingredients
  • 1 cup unsalted butter 227g; browned and cooled
  • 1/2 cup granulated sugar 100g
  • 1 cup light brown sugar 200g; packed
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
Add-ins
  • 1 cup white chocolate chips 175g; chopped bar can be used for melty texture

Equipment

  • Light-colored Saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheets
  • Parchment Paper
  • Wire Rack

Method
 

  1. Melt the butter in a light-colored saucepan over medium heat. Swirl until golden brown and nutty, 5–7 minutes. Transfer to a heatproof bowl and cool 20–30 minutes.
  2. In a bowl, sift together flour, baking soda, salt, and matcha powder. Set aside.
  3. In a large bowl, whisk cooled brown butter with sugars, vanilla, and eggs until light and creamy, about 1 minute.
  4. Gradually fold in the dry mixture. Stir until just combined. Fold in white chocolate chips.
  5. Cover dough and chill at least 1 hour (up to 72 hours) for best texture and flavor.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 3 tbsp dough portions, spacing 2–3 inches apart. Bake 10–12 minutes until edges are set and centers look slightly soft. Cool 10 minutes on sheet, then transfer to wire rack.

Notes

Resting the dough enhances flavor and prevents spreading. For a vegan version, use vegan butter, flax eggs, and dairy-free white chocolate. For a gluten-free version, substitute with a 1:1 gluten-free flour blend.