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chewy matcha cookies with white chocolate and ruby chocolate

Ruby and white chocolate chewy matcha cookies

These chewy matcha cookies are chocolate chip cookies with a twist. They're studded with pretty pink ruby chocolate and sweet white chocolate chunks for the perfect flavor combination.
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Servings 15 cookies


  • Hand or stand mixer
  • 2 Mixing bowls
  • Baking tray
  • Parchment paper


  • 1 3/4 cup (215g) all purpose flour (spooned & leveled)
  • 1 tbsp matcha
  • 1 tsp salt
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 8 tbsp (140g) unsalted butter, room temperature (1 stick + 2 tbsp)
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 tsp vanilla extract
  • 1 egg
  • 3 oz (85g) ruby chocolate, chopped into chunks
  • 4 oz (115g) white chocolate, chopped into chunks
  • flaky sea salt for topping


  • Preheat oven to 350°F and line a baking sheet with parchment paper
  • In a medium mixing bowl, add your flour, matcha, salt, baking powder, and baking soda. Whisk to combine and set aside.
  • In a separate medium mixing bowl, add the butter, brown sugar, and white sugar. Use a hand mixer or stand mixer fitted with a paddle attachment to cream together on medium speed until light and fluffy. Add the vanilla extract and egg and mix to combine. Scrape down the sides of the bowl as needed.
  • Add the dry ingredients and mix on low until a cohesive dough forms. Be careful not to overmix. Fold in the ruby and white chocolate chunks, setting some aside to press into the top of the cookies later.
  • Shape 2 tbsp-sized balls of dough and place on the baking sheet about 2 inches apart. Take the chunks of chocolate you set aside and press a few chunks onto the top of each dough ball.
  • Place the cookies in the middle rack of the oven and bake for 10 - 12 minutes until the edges just start to brown. The center should still be puffy and soft.
  • Remove from the oven and immediately bang the tray a few times against the counter to create crinkled edges. Sprinkle with flaky sea salt and let cool for 5 minutes on the tray before moving to a wire cooling rack.


  1. What is the best way to measure flour? Too much flour will make these cookies cakey instead of chewy. If you have a food scale, I recommend using it. If you don't, I recommend fluffing up the flour in the bag and spooning it into your measuring cup. Level off the excess flour with a butter knife. Do not scoop straight from the bag - you can end up packing in the flour and putting in 30% more than intended!
  2. For best results, do not put multiple cookie sheets on separate racks of the oven. It will lead to uneven browning and bake times. Instead, bake one sheet at a time.
Keyword chocolate chip cookies, cookies, matcha, ruby chocolate, white chocolate