NYC Style Matcha White Chocolate Chunk Cookies

Let me tell you, these cookies are something special. One bite and you’re hit with that rich, earthy matcha flavor, followed by pools of melted white chocolate that feel like velvet on the tongue. They’re thick, slightly crisp on the outside, and chewy at the center—the kind of cookie that makes your kitchen smell like a cozy café. If you’ve never had matcha in a cookie, this is your sign to give it a try. Trust me, you’re going to love this.

Behind the Recipe

The idea for these cookies came to me one chilly afternoon in New York. I was sipping a matcha latte, watching the city bustle by, when I thought, why not capture this comfort in a cookie? A bold green from ceremonial grade matcha and creamy white chocolate chunks in a thick, bakery-style cookie—that’s what I imagined. The result? A rich and indulgent treat that brings a little NYC magic into every bite.

Recipe Origin or Trivia

Matcha, which is finely ground green tea powder, has roots in traditional Japanese tea ceremonies. It became a global sensation thanks to its vibrant color and unique umami flavor. Pairing it with white chocolate might sound modern, but it’s actually a brilliant balance of bitter and sweet that chefs and bakers have been playing with for years. NYC-style cookies are known for their oversized, gooey centers and crispy exteriors—traits that make this version unforgettable.

Why You’ll Love NYC Style Matcha White Chocolate Chunk Cookies

These cookies aren’t just pretty to look at—they hit all the right notes.

Versatile: Great for afternoon tea, a bake sale, or midnight cravings.

Budget-Friendly: A little matcha goes a long way, and the rest are pantry staples.

Quick and Easy: No complicated steps, and you don’t need fancy equipment.

Customizable: Swap white chocolate for dark, add nuts, or stuff with cream cheese.

Crowd-Pleasing: Everyone’s curious about matcha, and one bite will win them over.

Make-Ahead Friendly: The dough chills beautifully and actually gets better overnight.

Great for Leftovers: Store well and taste just as good a day later.

Chef’s Pro Tips for Perfect Results

These simple tricks can elevate your cookie game.

• Use cold butter: It helps achieve that perfect thick, chewy NYC texture.
• Chill your dough: Overnight is ideal. It deepens flavor and reduces spreading.
• Don’t overmix: Stop as soon as the flour disappears to keep cookies tender.
• Use chunks, not chips: Real white chocolate chunks melt into gooey puddles.
• Underbake slightly: Pull them when edges are set but centers still soft.

Kitchen Tools You’ll Need

No fancy gadgets here—just the essentials.

Mixing Bowls: For combining your wet and dry ingredients separately.

Electric Mixer: Hand or stand, it makes creaming butter a breeze.

Cookie Scoop: Ensures uniform, bakery-size portions.

Baking Sheet: Go for heavy-duty to avoid uneven baking.

Parchment Paper: Keeps cookies from sticking and makes cleanup easier.

Cooling Rack: Essential for setting the structure without overbaking.

Ingredients in NYC Style Matcha White Chocolate Chunk Cookies

These ingredients come together in perfect harmony, creating a cookie that’s equal parts indulgent and balanced.

1. Unsalted Butter: 1 cup (226 grams), cold and cubed. Adds rich flavor and structure.
2. Brown Sugar: 1 cup, packed. Gives moisture and deep caramel undertones.
3. Granulated Sugar: 1/2 cup. Adds sweetness and helps with crisp edges.
4. Eggs: 2 large. Binds the dough and adds moisture.
5. Vanilla Extract: 2 teaspoons. Rounds out the earthy matcha.
6. All-Purpose Flour: 2 3/4 cups. The backbone of these thick cookies.
7. Matcha Powder: 2 tablespoons, culinary or ceremonial grade. Provides vibrant color and earthy flavor.
8. Baking Powder: 1 teaspoon. Helps the cookies puff up.
9. Salt: 1/2 teaspoon. Balances the sweetness.
10. White Chocolate Chunks: 1 1/2 cups. Melts into gooey, sweet pockets.

Ingredient Substitutions

Sometimes you need a swap. Here are a few that work well.

Unsalted Butter: Salted butter (just reduce added salt slightly).
Brown Sugar: Coconut sugar for a deeper molasses note.
Matcha Powder: Green tea powder (note it may not be as vibrant).
White Chocolate Chunks: Dark chocolate or vegan white chocolate.
All-Purpose Flour: Gluten-free blend (for those avoiding gluten).

Ingredient Spotlight

Matcha Powder: This fine green powder is made from shade-grown tea leaves. It’s high in antioxidants and has a distinct earthy, grassy flavor that pairs beautifully with sweet ingredients.

White Chocolate Chunks: Unlike chips, chunks melt unevenly and create beautiful creamy swirls that make every bite a little different and a lot delicious.

Instructions for Making NYC Style Matcha White Chocolate Chunk Cookies

This part is where the magic happens. Follow along, and you’ll be rewarded with cookies that look and taste like they came from a high-end bakery.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and line your baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, cream the cold butter with brown and granulated sugars until light and fluffy. Add eggs one at a time, then mix in vanilla. In a separate bowl, whisk flour, matcha, baking powder, and salt. Gradually mix dry ingredients into the wet mixture. Fold in white chocolate chunks.
3. Prepare Your Cooking Vessel:
   Use a large cookie scoop to portion the dough onto your prepared baking sheet, leaving at least 2 inches between each.
4. Assemble the Dish:
   Gently press down the tops of the dough balls if you like a flatter cookie. Chill the sheet in the fridge for 20 minutes if you have time.
5. Cook to Perfection:
   Bake for 11 to 13 minutes until edges are set but centers are still soft and gooey.
6. Finishing Touches:
   Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. While still warm, gently press extra white chocolate chunks on top if desired.
7. Serve and Enjoy:
   Serve warm with a cup of tea or store in an airtight container for up to 4 days.

Texture & Flavor Secrets

These cookies are all about contrast. The matcha brings earthy complexity, which is perfectly mellowed by the creamy sweetness of white chocolate. The cold butter method gives them that irresistible chew with crisp, golden edges. The center stays soft, even the next day, and those pockets of melted chocolate? Just divine.

Cooking Tips & Tricks

Sometimes it’s the little things that make a big difference.

• Use good quality matcha for vibrant color and pure taste.
• Let the dough chill for deeper flavor and better texture.
• Don’t overcrowd the baking sheet—they need space to spread slightly.

What to Avoid

Don’t let these common missteps get in the way of your cookie perfection.

• Overbaking: Cookies should still look soft in the center when you pull them out.
• Skipping the chill time: Warm dough spreads too much and loses that NYC-style thickness.
• Using matcha blends: Only pure matcha gives you that clean green flavor and color.

Nutrition Facts

Servings: 12 large cookies
Calories per serving: 290
Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes

Make-Ahead and Storage Tips

The dough can be made ahead and refrigerated for up to 48 hours or frozen in scoops for up to 3 months. Just bake from frozen, adding a couple of extra minutes. Baked cookies keep well at room temp for 4 days or in the freezer for longer freshness.

How to Serve NYC Style Matcha White Chocolate Chunk Cookies

Serve warm from the oven with a glass of cold milk, a matcha latte, or a scoop of vanilla ice cream. Stack them high for dessert platters or wrap individually as edible gifts.

Creative Leftover Transformations

Crush leftover cookies into ice cream sundaes, blend into milkshakes, or layer into parfaits with whipped cream and berries.

Additional Tips

• Sprinkle a touch of flaky sea salt on top before baking for that salty-sweet kick.
• Rotate the baking sheet halfway for even browning.
• Slightly underbake and microwave for 10 seconds later for melty magic.

Make It a Showstopper

For bakery-level presentation, press a few white chocolate chunks on top before baking and dust with a pinch of matcha powder once cooled. Stack high on a cake stand or plate with parchment for that rustic café feel.

Variations to Try

• Double Chocolate Matcha: Add cocoa powder and dark chocolate instead of white.
• Nutty Delight: Mix in chopped macadamia or pistachios for extra crunch.
• Matcha Cream Cheese Swirl: Stuff the center with sweetened cream cheese before baking.
• Mini Cookie Bites: Use a small scoop for bite-sized versions.
• Vegan Version: Swap eggs for flax eggs and use vegan butter and white chocolate.

FAQ’s

Q1: Can I make these cookies gluten-free?

Yes, just use a high-quality 1:1 gluten-free flour blend.

Q2: Do I have to chill the dough?

It’s highly recommended. It deepens flavor and prevents over-spreading.

Q3: What kind of matcha should I use?

Ceremonial or high-quality culinary grade for best flavor and color.

Q4: Can I make the dough in advance?

Absolutely. Store in the fridge up to 48 hours or freeze for later.

Q5: My cookies didn’t spread, what happened?

Cold dough and cold oven can cause this. Let the dough sit a few minutes before baking.

Q6: Can I use white chocolate chips?

You can, but chunks melt better and create gooey pockets.

Q7: How long do they stay fresh?

4 days in an airtight container at room temp, or freeze for longer.

Q8: Are they overly sweet?

Not at all—the matcha balances the sweetness beautifully.

Q9: Can I make smaller cookies?

Yes, just adjust the baking time down by 2–3 minutes.

Q10: Why are my cookies turning brown?

Likely overbaking or oven too hot—stick to the time and watch closely.

Conclusion

There’s something undeniably cozy about these NYC Style Matcha White Chocolate Chunk Cookies. They’re indulgent, a little fancy, but incredibly easy to make. Perfect for impressing guests or treating yourself on a quiet day, this recipe is a keeper. Go ahead, bake a batch—you won’t regret a single bite.

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