Matcha Cookies in New York Style
Bake chewy Matcha Cookies in New York-style infused with vibrant matcha flavor, melty white chocolate, and ruby chocolate chunks! Thick, gooey, and loaded with matcha flavor dessert you’ll love!
These matcha white chocolate cookies are BIG in capslock, chunky cookies that are soft on the inside and crispy on the outside. They are full of matcha flavors that balance out perfectly with the creamy, sweet white chocolate chips and tart ruby chocolate chips.
If you love the thick, gooey center of a New York–style cookie and the calming flavor of matcha, this recipe is the ultimate fusion of both worlds. These cookies have a crispy golden edge, a soft chewy center, and pockets of melty white and ruby chocolate that make every bite indulgent yet balanced.
Unlike regular cookies, New York–style ones are known for their chunkiness, almost like a mini cookie cake. One cookie is enough to make you full, but you can’t resist adding more.
Why Matcha Makes Everything Better? (If you like Matcha)
Matcha isn’t just a flavor — it’s an experience in itself. Originating from Japan, this fine green tea powder has been loved for generations for its rich umami taste and natural goodness. In baking, matcha brings a pop of color and a deep, earthy flavor that pairs beautifully with creamy or sweet ingredients.
When you mix it into buttery cookie dough, matcha gives the classic New York–style cookie a new personality; more elegant, balanced, and full of character. The taste becomes layered: sweet but grassy, rich yet refreshing. It’s that soothing contrast that makes every bite feel special.
No wonder matcha desserts are trending everywhere — from cozy cafés in New York to stylish bakeries in Tokyo. Whether you’re a long-time fan or just getting into the matcha craze, these cookies are a fun and delicious way to experience its magic.
This recipe takes the iconic thick, gooey New York cookie and gives it a bold green twist. Cold butter and a short chilling time keep the texture soft and chunky, while white chocolate adds creamy sweetness and ruby chocolate brings a lovely fruity touch. A sprinkle of sea salt on top ties everything together, creating the perfect harmony of flavors in one indulgent bite.
Why You’ll Love This Recipe
- They’re unique, chunky, and a crowd pleaser! These matcha cookies are pretty much everything I love in a cookie. They are soft, gooey, not-too-sweet, and have a vibrant green tea flavor thanks to the matcha powder
- This is a very easy recipe. Simply mix up the dough, chill, and bake!
- Matcha and white chocolate are a perfect flavor combination. The sweetness of the white chocolate balances out the slight bitterness of the matcha powder.
- These matcha cookies freeze well. They can be made in advance and baked whenever you’re in the mood for a fresh, warm cookie.
Ingredients of Matcha Cookies in New York Style
- Cold Unsalted Butter cubed: I like to use unsalted butter and add salt separately! Helps the cookies stay thick and tender, creating that signature bakery-style bite.
- Brown Sugar: adds moisture and makes the cookie more chewy.
- Sugar: White sugar encourages browning and spreading in the cookie. Also, provides crisp edges and balances sweetness with the grassy tones of green tea.
- Egg cold: I cold egg in this cookie recipe because they are easier to incorporate.
- All-purpose Flour: This is the main dry ingredient. The balance between this ingredient and butter is what helps create the perfect cookie texture.
- Baking Soda: You need to make the cookies rise and spread properly.
- Matcha Powder: Use a high-quality culinary grade matcha powder or ceremonial grade matcha powder (my personal preference). Use your favorite matcha powder that has a vibrant green color and sweet taste.
- Vanilla Powder: This adds a lovely creamy flavor when combined with the matcha. Balances the bitterness of matcha and deepens the aroma.
- Salt: Just a little salt helps round out the flavor and balance the sweetness of the matcha cookies
- White Chocolate: Matcha and white chocolate are perfect pairs!
- Ruby Chocolate: Adds color, fruity acidity, and an eye-catching contrast. This is optional.
- Sea Salt Flakes: Just a little salt helps round out the flavor and balance the sweetness of the matcha cookies.
How to Make Matcha Cookies in New York Style
First, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
Roughly chop the white chocolate and ruby chocolate, reserving some pieces for topping later.
In a medium bowl, sift together the flour, baking soda, matcha powder, vanilla powder, and salt. Whisk until well combined, then set aside.
In a large mixing bowl, beat the cold butter, brown sugar, and sugar until light and fluffy — about 5 minutes with a mixer. The cold butter ensures the cookies stay thick and rich.
Add the cold egg and mix until smooth and fully incorporated.
Gradually add the dry ingredients to the butter mixture and mix gently until just combined. Avoid overmixing to maintain a tender texture.
Fold in the chopped white and ruby chocolate, saving a few pieces for decorating the tops.
Portion the dough into 100 g balls and press a few extra chocolate chunks on top.
Place the dough balls on the prepared tray and freeze for 15 minutes before baking. This helps retain their thick, gooey shape.
Bake for 12 minutes, or until the edges turn slightly golden and the centers remain soft.
Remove from the oven and immediately sprinkle with sea salt flakes. Let the cookies cool on the tray before serving.
Enjoy these New York Style Matcha Cookies warm — each bite is a blend of sweet, earthy, buttery, and lightly salty perfection.
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New York Style Matcha Cookies
Ingredients
- 225 g Cold Unsalted Butter cubed
- 200 g Brown Sugar
- 80 g Sugar
- 2 Egg cold
- 360 g All purpose Flour
- ½ tsp Baking Soda
- 30 g Matcha Powder
- 1 tsp Vanilla Powder
- 1 tsp Salt
- 200 g White Chocolate
- 100 g Ruby Chocolate
- Sea Salt Flakes
Instructions
- Preheat oven to 180℃ and line baking tray with a baking paper and set aside.
- Chopped white chocolate and set aside.
- Sift flour, baking soda, matcha powder, vanilla powder, and salt whisk until well combined. Set aside.
- Cream cold butter, brown sugar, sugar in a mixing bowl and mix until pale or for about 5 minutes.
- Add egg one at a time and mixing well after each addition.
- Add dry ingredients and mix until just combined.
- Stir in chopped white chocolate and ruby chocolate chips, set aside some of each chocolate to use as topping.
- Divide the dough into 100 g balls and press more chocolate on top.
- Place them on baking tray and freeze for 15 minutes before baking.
- Bake cookies for 12 minutes and remove from the oven and sprinkle with flake salt immediately and let it cool on the tray before serving. Enjoy!
