These chewy matcha white chocolate chip cookies are designed to sit atop a rich iced matcha latte with vanilla cold foam, creating a cafe-style Japanese-inspired treat that combines crispy-chewy texture with creamy, frothy layers.
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In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Sift in the matcha powder and whisk until all dry ingredients are well combined. Set aside.
In a separate bowl, add the softened unsalted butter, granulated sugar, and brown sugar.
Using a hand mixer, beat the butter and sugars together until light and fluffy.
Add the eggs and vanilla extract to the creamed butter mixture and beat to combine.
Gradually add the dry ingredient mixture to the wet ingredients and mix until a dough forms.
Fold in the white chocolate chips and white chocolate wafers.
Portion the dough into balls. You can add extra white chocolate wafers to the top for decoration.
Place the cookie dough balls on a parchment-lined baking sheet.
Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set.
While the cookies bake, prepare the matcha latte. Sift 5 grams of matcha powder into a bowl.
Add 20 grams of room temperature water and whisk with a matcha whisk (chasen) to form a smooth paste.
Add the dark brown sugar, vanilla bean paste, and 40 grams of hot water. Whisk until smooth and fully combined.
Fill a glass with ice cubes and milk.
Pour the prepared matcha mixture over the milk.
Top the latte with vanilla cold foam.
Place a baked cookie on top of the glass, piercing it with a straw to serve.
Store cooled cookies in an airtight container for up to 5 days; reheat in a 300°F oven for 2–3 minutes before pairing with freshly made latte.
electric mixer or whisk · sifter or fine-mesh strainer · matcha whisk or milk frother (for cold foam)
Yes, but white chocolate complements matcha's earthy, slightly bitter flavor better. Dark or milk chocolate will shift the taste profile.
Whip heavy cream, vanilla extract, and a touch of sugar with an electric mixer or frother until stiff peaks form, then top the iced latte.
The recipe specifies 1 tbsp matcha for the cookies; whisk 1–2 tsp matcha powder per serving of latte, adjusting to taste.
Yes, bake and cool completely, then store in an airtight container for up to 5 days. Reheat briefly before serving with the latte for best texture.
Culinary-grade matcha works fine for cookies; ceremonial-grade is pricier but nicer for the latte if you want a smoother, less bitter taste.
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