This is a simple matcha white chocolate chip cookie recipe I recently made with my nine-year-old son. It’s the kind of bake that’s easy, forgiving, and fun — flour on the counter, questions every two seconds, and plenty of taste-testing along the way.
The matcha adds a deep, earthy green tea flavor, while white chocolate keeps things soft, sweet, and kid-approved. It’s a great weekend bake, and an even better excuse to spend time together in the kitchen.
These cookies are not meant to be perfect. They’re thick, slightly craggy, and deeply green, with pockets of melted white chocolate throughout. If you’re looking for something unfussy that still shows off good matcha, this is a great place to start.
Why Culinary Oolong Matcha Works So Well Here
For baking, we recommend using Misty Lava Culinary Oolong Matcha. It has enough depth and structure to hold up in the oven without becoming bitter, and it keeps its green color beautifully.
This isn’t about delicate whisked bowls or ceremony — it’s about letting matcha show up in everyday food, where it’s comforting, familiar, and easy to share.
Matcha White Chocolate Chip Cookies Recipe
Ingredients
Dry Ingredients
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175 g (1¼ cups) all-purpose flour
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2 tablespoons matcha powder
(we recommend Misty Lava Culinary Oolong Matcha) -
½ teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon cornstarch
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½ teaspoon salt
Wet Ingredients
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½ cup unsalted butter, room temperature
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70 g (⅓ cup) brown sugar
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40 g (¼ cup) granulated sugar
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1 teaspoon vanilla extract
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1 large egg, room temperature
Mix-Ins
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150 g (1 cup) white chocolate chips
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Extra white chocolate chips, for topping
For extra texture and depth, I added walnuts and coconut flakes to this batch—highly recommended.
Instructions
Prepare the dry ingredients
In a medium bowl, combine all the dry ingredients. Sift them together using a fine mesh strainer or sifter to evenly distribute the matcha and remove any lumps. Set aside.
Cream the butter and sugars
In a separate bowl, using a stand mixer or electric hand mixer, beat the butter with the brown sugar and granulated sugar until soft and paste-like.
Add the egg and vanilla
Add the vanilla extract and egg. Mix for about 10–15 seconds, just until combined.
Combine wet and dry
Add the dry ingredients to the wet ingredients. Mix briefly (about 10–15 seconds) until just incorporated. The dough should come together into a single, soft ball that’s easy to handle.
Optional: If the dough feels too dry, add 1 tablespoon of milk (any kind).
Fold in the chocolate
Gently fold in the white chocolate chips using a spatula. Do not overmix.
Shape the cookies
Using an ice-cream scoop, portion the dough into 8 balls. Place them evenly spaced on a parchment-lined baking tray.
Bake
Bake in a 350°F (175°C) oven for 18–20 minutes total.
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Set a timer for 15 minutes.
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At the 15-minute mark, remove the tray and press 4–5 white chocolate chips onto the top of each cookie.
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Return the tray to the oven and bake for another 5 minutes.
Cool and enjoy
Remove from the oven and let the cookies cool on a wire rack. They will continue to set as they cool.
A Few Notes From Our Kitchen
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These cookies stay soft and thick — if you prefer a crisp edge, bake an extra 1–2 minutes.
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Kids love helping with this recipe, especially adding the chocolate chips on top.
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The dough is forgiving, which helps when attention spans… aren’t.
Baking With Matcha, Made Simple
At Misty Lava, we believe matcha doesn’t have to be precious to be meaningful. Sometimes it’s a bowl and a whisk. Sometimes it’s a tray of cookies made on a weekend afternoon, shared straight off the cooling rack.
If you bake these, we’d love to see them. Tag us or share your version — extra green, extra chocolate, extra messy all welcome.
— Lynn, Misty Lava
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