This post may contain affiliate links. Please read our disclosure policy.
A two-toned matcha white chocolate cookie is a perfect balance between taste and aesthetics. It’s an instant hit with a crisp edge, a soft and chewy center, and flavors that balance earthy matcha with creamy white chocolate.
What Makes These Cookies Special?
The star of these cookies is their two-toned appearance, showcasing a beautiful contrast between vibrant green matcha on one half and classic cookie dough on the other, each half offering a unique taste. The matcha provides a subtle earthy flavor that pairs wonderfully with the sweetness of the white chocolate. The cookie itself is crisp at the edges, giving way to a soft and chewy center—a texture that’s reminiscent of your favorite sugar cookies but with added sophistication.
Why you’ll love these cookies
1. Taste and texture: These cookies bring together the best of two flavors and textures: the deep, almost savory note of matcha with the creamy sweetness of white chocolate. Crisp on the edge and soft chewy at the center
2. Fun design: Whether you’re sharing these with friends or saving them as a personal treat, two-toned matcha white chocolate cookies are a feast for both the eyes and the taste buds. They make a beautiful addition to any cookie platter, especially for green tea fans.
This recipe is adapted from The Vanilla Bean Blog’s. I love Sarah Kieffer’s blog and her cookbooks. I have baked tons from her cookbooks.
Two-Toned Matcha White Chocolate Cookies
Ingredients
- 365 g all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- ¼ tsp cream of tartar
- 227 g unsalted butter
- 200 g granulated sugar
- 50 g egg
- 19 g egg yolk
- 8 g ceremonial-grade matcha powder
- 1 Tbsp vanilla extract
- 30 g white chocolate bar very finely chopped
For coating:
- 30 g granulated sugar plus more as needed
Instructions
- Line two large baking sheets with parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
- About 30 minute to 1 hour before you plan to bake, get the butter, whole egg, and egg yolk out from the fridge to and let them come to room temperature
Prepare the cookie dough:
- Combine all-purpose flour, baking soda, salt, cream of tartar in a bowl and whisk to combine
- In a bowl of a standmixer, fitted with a paddle attachement or regular mixing bowl (if using a handmixer), add softened butter and sugar. Beat the butter over medium speed (speed 6 or 8 on KA) until they are creamy, about 3 minutes.
- Then add whole egg, egg yolk, and vanilla and beat again until combined, another minute
- Add the flour mixture. Use the paddle to give everything a stir a bit before starting the machine so the flour mixture won't "fly" all over
- Start mixing on the lowest speed until just combined. Don't overmix it
- Transfer the cookie dough out from the bowl
- Divide the dough into two. Add half of it back into the bowl and add matcha powder and beat just until combined
- Add finely chopped white chocolate to the other and beat until just combined
- The total weight of dough for each cookie I made is about 50 grams (about a bit less than 1/4 cup). So you can get 25 grams of matcha dough and 25 grams of white chocolate dough. Roll each into a ball and "attach" them together and smooth into a dough ball
- You can also do two matcha doughs and two white chocolate doughs
- Arrange the dough pieces so that they are alternating between the two
- Instead of half and half look, you have an alternate color between matcha and white chocolate
- Coat each dough ball with sugar
- Place the cookie dough on a baking sheet, about 2 inches apart because they will spread
Baking:
- I recommend baking one tray at a time for the best result. Place the baking sheet on the middle rack and bake for 10-11 minutes, rotate halfway through baking.
- The cookies will puff up and the center may still appear soft. Continue baking the next batch. If you only have one pan, you need to let the pan cool down completely before baking the next batch of cookie dough
- Let the cookies cool on the pan for 10 minutes and then transfer to cooling rack to let them cool down completely. The cookies will flatten after cooling down and that's the way it supposed to be
How to store:
- Once the cookies have cooled down completely, store them in an air-tight container, in a cool dry place for about 2 days
- Find more details on how to store unbaked cookie dough and other tips in the post below
*Nutrition facts are just estimates and calculated using online tools*
Ingredients
1. All-Purpose Flour: The base of the cookie dough, giving it a tender yet sturdy structure. I use all-purpose flour with about 10% protein content
2. Baking Soda: Provides a bit of lift, helping achieve that perfectly chewy texture.
3. Salt: Balances sweetness and enhances flavors.
4. Cream of Tartar: Adds a slight tang and helps maintain the cookies’ softness.
5. Butter: For a rich, buttery flavor and soft texture.
6. Sugar: Sweetens and creates a delicate crunch on the outside.
7. Egg & Egg Yolk: Adds moisture and richness, with the yolk contributing to that chewy texture.
8. Vanilla Extract: Enhances the sweetness and adds depth.
9. White Chocolate bar: A creamy, sweet contrast that works beautifully with matcha’s earthiness.
10. Matcha Powder: Adds an earthy flavor and natural green color.
11. Extra Sugar for Coating: Roll the cookies for that final sugary, slightly crispy finish.
Baking Tips for Perfect Two-Toned Cookies
1. Matcha quality: Use ceremonial-grade matcha powder for the best color and flavor in baked goods.
2. Good quality white chocolate: I don’t recommend white chocolate chips. Use a high-quality white chocolate bar for baking. White chocolate chips and white chocolate bars do not melt the same way
3. Chill the dough for a thicker Cookie: If you prefer a thicker cookie, after coating the dough balls in sugar, place them on a baking sheet and freeze them in the freezer for 30 minutes
4. Don’t Overbake: These cookies should be removed from the oven when the edges are set but the centers are still soft. This ensures they remain chewy in the middle.
How to store unbaked cookie dough
1. Shape each cookie dough as directed in the recipe, coat each one in sugar and then freeze the dough balls first on a parchment-lined baking sheet for 1-2 hours, or until solid.
2. Once frozen, transfer them to a freezer-safe zip-top bag or airtight container, with parchment paper between layers. They can be stored for up to 2 months.
3. You can bake straight from frozen. Place them on a baking sheet and add 2-3 extra minutes to the baking time.
