These matcha chocolate chip cookies are chewy and soft at the center and slightly crunchy towards the edges. Just the way they should be! The delicious white chocolate chips and the exotic flavor of matcha make them so desirable. And yes, this matcha cookie recipe is egg free like every other recipe on the blog.
Jump to:
- 🥖 Why will you love this matcha cookies recipe?
- 🍶 Ingredients for making chewy matcha cookies
- 🍪 How to make the best matcha cookies?
- 🫙Storage Instructions
- 💭 Pro Tips
- ❓Frequently Asked Questions
- More egg-free dessert recipes
- 📝 Recipe card for the matcha Cookies
- Matcha Cookies with White Chocolate Chips ( eggless)
- 📋 Nutrition Facts
🥖 Why will you love this matcha cookies recipe?
- Matcha. If you are into matcha flavor, you are going to love these matcha chocolate chip cookies. You get the health benefits of matcha in a delightful treat.
- Chewy cookies. These are chewy cookies. If that is your style, don’t hesitate to try these on.
- Crunch towards the edge. These cookies are chewy at the center but have a good crunch towards the edges.
- Eggless. These cookies are egg free. So, if you or anyone in the family is struggling with egg allergy. This blog is tailored for you. All recipes that I share here are egg-free baking.
- Fresh homemade. Nothing beat the aroma and flavor of the freshly homemade cookies.
- Approachable and easy. This is an easy-to-follow recipe and the ingredients required for making these matcha white chocolate cookies might already be sitting in your pantry.
🍶 Ingredients for making chewy matcha cookies
Flour
We need all-purpose flour for making this matcha cookies recipe. You can simply replace it with whole wheat flour if you want to make them fiber rich.
Never use bread flour for making cookies. Pastry flour makes great cookies. So, if have pastry four use it. Try to use unbleached and organic flour.
To make gluten-free eggless matcha cookies, use almond flour or any other gluten-free flour.
Corn starch
Corn starch helps to bring a tender and crumbly texture to cookies. It softens the harsh proteins of the flour, making the resultant baked goods tender.
Unsalted Butter
Butter must be at room temperature and softened. So the best is to cut it into small cubes. It makes it easier to soften and it comes to room temperature faster than the whole chunk of butter.
You can also use brown butter to add some extra nutty flavor to the cookies. Make brown butter by melting and cooking the butter in a saucepan until it turns brown.
Use vegan butter or margarine for making vegan matcha chocolate chip cookies.
Matcha
Matcha is nothing, but a very fine quality green tea leaves powder. So, these cookies are green tea cookies in a way. I hate to state the obvious, but we need quality matcha powder for making the matcha cookies. The culinary grade matcha is the most used and easily available matcha powder.
The grade superior to the culinary grade is the ceremonial grade matcha. This matcha is made with the most tender baby green tea leaves, hence it is sweeter and has the most vibrant green color. So, if you have a ceremonial grade go for it. But culinary grade will just work fine.
Sugar
You need to use a combination of white cane sugar and brown sugar for this recipe. For chewy matcha cookies, use more brown sugar and less white sugar. But if you like crispy thin cookies, replace the cup granulated sugar with brown sugar and vice versa. It simply means, using more white sugar and less brown sugar.
Leavening agent
Ideally, we only need 1 teaspoon of baking soda for making the cookie batch of this size. But some people prefer caky cookies. So, if you are one of those, add 1 teaspoon of baking powder along with baking soda.
White chocolate chips
For making matcha white chocolate chip cookies, you can use medium or mini white chocolate chips, chocolate nibs, or a combination of any of these. It is a matter of personal preference. If you want, you can make these matcha green cookies with brown chocolate chips.
Whole milk
This recipe will require 1-2 teaspoons of whole milk to adjust the texture of the dough. Since we are not using any eggs, the dough might feel dry despite using the desired amount of butter. So, just add 1 teaspoon of whole milk at a time to adjust the dough texture. It used 2 teaspoons.
🍪 How to make the best matcha cookies?
Step 1 Measure the ingredients for matcha cookies
Start by measuring the ingredients. Using the measurements by weight is the best way forward. If you do not have a weighing scale, use the cups and teaspoon measurements. But make sure to fill them properly. Like the measurement for brown sugar is in packed cups. While flour needs to be fluffed up before filling and is leveled.
First, take out the butter, cut it into small cubes and set it aside, as it needs time to come to room temperature. And small cubes come to room temperature faster than the whole block of butter. Then go on and start measuring the other ingredients.
Step 2 Combining dry ingredients
In a large bowl combine, flour salt, and baking soda. Use a whisk to combine everything evenly and set aside.
Step 3 Creaming butter and sugar
In another large bowl add softened room temperature butter. Please note that the butter needs to be soft to the touch, not super runny or melting or hard or cold to the touch.
Start creaming butter using a whisk or a whisk attachment on the hand mixer or stand mixer. Keep whisking until the butter turns into pale whitish cream. As we whisk butter, the air is incorporated into the butter, as a result, it will become white from yellow on creaming.
Now add white cane sugar and keep creaming the sugar with the butter using a whisk. When white sugar is incorporated into the butter, add the brown sugar, and keep beating. Stop when brown sugar is incorporated.
Add vanilla extract and mix well.
Step 4 Adding matcha powder to the cookie dough
Now add the culinary grade matcha powder and whisk until well mixed into the dough. The sugar and butter mix will become bright green color.
Step 5 Adding other dry ingredients
Now add the dry ingredients mixture that we made in step 2. Use a spatula to mix it well. Refer to the images for reference. When flour is nicely incorporated into the cookie dough, add the white chocolate chips. Mix well to distribute them evenly throughout the matcha cookie dough.
Cover the dough bowl with a cling wrap and keep in the refrigerator for 15-20 minutes.
Step 6 Shaping and Baking matcha cookies
Preheat the oven to 350oF (175oC). In the meantime, take the cookie dough out of the fridge. Then, use a small cookie/ ice cream scoop to scoop out cookie dough balls onto a parchment paper-lined baking sheet. Place the cookie dough balls at equal spacing leaving enough room for the cookies to expand.
Bake at 350oF for 9-10 minutes. Just when the cookies have expanded fully, assume that they must be ready. Take them out of the oven.
As you will not be able to see the changed color of the cookies and by the time you see the golden-brown base, the cookies would have been overbaked.
Let these green tea white chocolate cookies cool in the baking tray for 5-7 minutes before placing them on the cooling rack.
Share and enjoy!
You can also use matcha to make matcha shortbread cookies, fill in ores to make matcha Oreos, make matcha biscuits, matcha bread, and many more. What is your favorite matcha recipe? Let me know in the comments.
🫙Storage Instructions
Make sure the matcha chocolate chip cookies cool completely before storing. Store them at room temperature in an air-tight container. You could use Tupperware or glass cookie jars. Place the containers in a cool dry place in your kitchen.
You can also store them in an airtight ziplocked bag. But You will need multiple bags to lay the cookies in a single layer.
Cookies stored at room temperature will usually last 4-5 days and up to a week in cold weather.
You can freeze the baked cookies for 3-4 months. Make sure to pack them in ziplocked bags. Squeeze out excess air and Ziplock the bags. Then cover the bags with aluminum foil. Label and store in the freezer.
💭 Pro Tips
- Cut into small cubes and set aside, as it needs time to come to room temperature. The small cubes come to room temperature faster than the whole block of butter.
- Corn starch helps to bring a tender and crumbly texture to cookies. So go do skip it.
- Take time to cream the butter. The butter should become lighter in color and fluffier before you add sugar to it.
- For chewy matcha cookies, use more brown sugar and less white sugar. But if you like crispy thin cookies, use more white sugar and less brown sugar.
- Add a teaspoon of baking powder if you like cakey cookies.
- Use margarine or vegan butter, plant-based milk, and vegan sugar if making vegan matcha chocolate chip cookies.
- Replace chocolate chips with hand-chopped chocolate nibs.
- This recipe will make about 24 cookies. You can make them all at once or bake half the dough and refrigerate the remaining dough for 4-6 days.
❓Frequently Asked Questions
Just like any other cookie the matcha cookies have butter and vanilla as basic flavoring ingredients. But a few teaspoons of culinary-grade matcha powder gives it a vegetal flavor that is somewhere between grassy and fruity. If left unsweetened, it will have a hint of bitterness due to the tannins present in tea leaves. But since cookie recipes have so much sugar, the mild bitterness is hidden. All you smell is a matcha aroma in your standard chocolate chip cookies.!
If you are baking your cookies at a higher temperature, the matcha cookies will likely turn brown. Matcha does not like heat. Even the tea leaves that are exposed to the sun before plucking, make dull-looking, brownish, and inferior matcha powder. The tea leaves are grown in shade to retain the brightest green color.
So, baking at a higher temperature or prolonged exposure to high temperatures will cause enzymatic browning, and the matcha cookies will turn brown.
Do not add too much matcha to your baked goods. Matcha has a vegetal grassy flavor with bitterness. Too much matcha makes the goods bitter and dominantly vegetal in flavor. This would be highly undesirable. 2-3 teaspoons of matcha powder should suffice for small family-sized recipes.
Culinary grade is the second-best grade of matcha after ceremonial grade matcha. Culinary grade matcha has a bright green color and a mildly bitter taste. Unlike the ceremonial grade matcha, which is made from the top 2-3 baby leaves, culinary grade matcha is made from second harvest green tea leaves. Culinary-grade matcha is made for use in baking and cooking recipes.
Store the leftover cookie dough in your refrigerator or freezer. To refrigerate, put the dough in an airtight box, or a Ziplock bag. You can also simply pack it in plastic wrap and roll it like a log. Matcha cookie dough will keep well in the fridge for 5-6 days.
For prolonged storage, it is best to freeze the dough. Pack the cookie dough nicely in plastic wrap, then, roll a foil around it. Then place it in a freezer-safe bag and close it while getting rid of the air. The matcha chocolate chip cookie dough would store well for 5-6 months.
More egg-free dessert recipes
- Matcha Bread (Eggless Matcha Swirl Bread)
- How to make Eggless Gingerbread Cookies with molasses
- Almond and cranberry delight cookies
- Brownie Cheesecake Bars with Peanut butter
- Easy Eggless lemon pomegranate tart
I hope you will like these eggless soft and chewy matcha cookies filled with white chocolate chips. Share your results and opinions in the comment section below. Also, subscribe to never miss a recipe.
Till then
Bake it Delicious!
📝 Recipe card for the matcha Cookies
Matcha Cookies with White Chocolate Chips ( eggless)
Ingredients
- 270 g All-purpose Flour 2 ¼ cups
- 32 g Corn Starch 3 tbsp
- 6 g Matcha Powder 3 tsp
- 160 g Unsalted Butter ¾ cup
- 100 g White sugar ½ cup
- 160 g Brown Sugar ¾ cup packed
- 6 g Vanilla Extract 1 ½ tsp
- 2 g Salt ¼ tsp
- 5 g Baking Soda 1 tsp
- 85 g White chocolate chips ½ cup
- 2 teaspoon whole milk if required
Instructions
Step 1 Measure the ingredients
- Start by measuring the ingredients. Using the measurements by weight is the best way forward. If you do not have a weighing scale, use the cups and teaspoon measurements. But make sure to fill them properly. The measurement for brown sugar is in packed cups. While flour needs to be fluffed up before filling and is leveled.
- First, take out the butter, cut it into small cubes and set it aside, as it needs time to come to room temperature. And small cubes come to room temperature faster than the whole block of butter. Then go on and start measuring the other ingredients.
Step 2 Combining dry ingredients
- In a large bowl combine flour, salt, and baking soda. Use a whisk to combine everything evenly and set it aside.
Step 3 Creaming butter and sugar
- In another large bowl add softened room temperature butter. Please note that the butter needs to be soft to the touch, neither super runny nor melting nor hard or cold to the touch.
- Start creaming butter using a whisk or a whisk attachment on the hand mixer or stand mixer. Keep whisking until the butter turns into pale whitish cream. As we whisk butter, the air is incorporated into the butter, as a result, it will become white from yellow on creaming.
- Now add white cane sugar and keep creaming the sugar with the butter using a whisk. When white sugar is incorporated into the butter, then add the brown sugar, and keep beating. Stop when brown sugar is incorporated.
- Add vanilla extract and mix well.
Step 4 Adding matcha powder to the cookie dough
- Now add the culinary grade matcha powder and whisk until well mixed into the dough. The sugar and butter mix will become green in color.
Step 5 Adding dry ingredients
- Now add the dry ingredients mixture that we made in step 2. Use a spatula to mix it well. (Refer to the images in the post) When flour is nicely incorporated into the cookie dough, add the white chocolate chips. Mix well to distribute them evenly throughout the cookie dough.
- Add 1-2 teaspoons of whole milk if the dough seems dry.
- Cover the dough bowl with a cling wrap and keep in the refrigerator for 15-20 minutes.
Step 6 Shaping and baking
- Preheat the oven to 350oF (175oC). In the meantime, take the cookie dough out of the fridge. Then, use a small cookie/ ice cream scoop to take out dough balls of the cookie dough onto a parchment paper-lined baking sheet. Place the dough balls at equal spacing leaving enough room for the cookies to expand.
- Bake at 350oF for 8-9 minutes. Just when the cookies have expanded fully, assume that they must be ready. Take them out of the oven. As you will not be able to see the changed color of the cookies and by the time you see the golden-brown base, the cookies would have been overbaked.
- To make them perfectly round, grab a round cookie cutter of a size larger than the baked cookies and place it over the cookie. Then use a swirling motion to perfectly mold all the uneven edges. This should be done right after the cookies come out of the oven.
- Let the cookies cool in the baking tray for 5-7 minutes before placing them on the cooling rack.
- Eat, share and enjoy!
Notes
- Cut into small cubes and set aside, as it needs time to come to room temperature. The small cubes come to room temperature faster than the whole block of butter.
- Corn starch helps to bring a tender and crumbly texture to cookies. So do not skip it.
- Take time to cream the butter. The butter should become lighter in color and fluffier before you add sugar to it.
- For chewy matcha cookies, use more brown sugar and less white sugar. But if you like crispy thin cookies, use more white sugar and less brown sugar.
- Add a teaspoon of baking powder if you like cakey cookies.
- Use margarine or vegan butter, plant-based milk, and vegan sugar if making vegan matcha chocolate chip cookies.
- Replace chocolate chips with hand-chopped chocolate nibs.
- This recipe will make about 24 cookies. You can make them all at once or bake half the dough and refrigerate the remaining dough for 4-6 days.
📋 Nutrition Facts
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