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Turns out, matcha and chocolate make a surprisingly great team.
The earthy, grassy flavor of matcha cuts through the rich cookie dough, while chocolate chips keep things grounded in dessert territory.
These cookies are chewy, crisp-edged, and just different enough to feel special, without veering into “acquired taste” territory. And if you’re already team matcha, you’ll probably love these matcha brownies too.
Here’s Why This Matcha Cookie Recipe Works
Quick chill, better cookies: Just one hour in the fridge is enough to hydrate the flour and keep the cookies from spreading too much. No overnight wait needed.
Melted butter = chewy texture: Using melted butter gives the cookies a dense, chewy texture.
Matcha that pulls its weight: Good matcha adds a bold, earthy note that balances the sweetness and brings real depth to each bite.
Want more chew? Swap all-purpose flour for bread flour to get an even chewier texture, no extra steps required.
Not ready for the matcha moment? This chocolate chip cookie cake is fun and crowd-friendly. But these oatmeal chocolate chip cookies are a classic.
Ingredient Notes
Matcha powder: You want matcha that’s bright green, smells fresh, and tastes pleasantly earthy, not bitter or flat.
Ceremonial grade matcha is pricey and honestly not necessary for cookies. A good-quality culinary matcha powder will still give you that vibrant green color and a solid matcha flavor. The key is quality: if the powder looks dull or brownish, the flavor will be bitter and the cookies won’t have that clean green tea vibe you’re after.
Flour: If you can, weigh the flour. If not, fluff, spoon, and level the flour, don’t scoop straight from the bag. Want more chew? The higher protein in bread flour gives the cookies a chewier texture.
Butter: Melted butter is what gives these cookies their dense, chewy texture. Let it cool until it’s warm.
Brown sugar: Brown sugar helps with chew and gives the matcha something rich to play against. Light or dark both work.
Chocolate chips: Semi-sweet chocolate is the safe middle lane and balances the matcha flavor best. Milk chocolate makes them sweeter, while dark chocolate can overpower the matcha. Use chips, chunks, or chopped bars. Just keep the ratio about the same.
Recipe Tips
Choose your matcha wisely: Go for a vibrant green powder. Dull or brown means bitter and bland. Ceremonial-grade pops, but good-quality culinary matcha works too.
Don’t skip the chill: That hour in the fridge keeps the cookie dough from melting into a puddle in the oven.
Measure your flour right: Use a kitchen scale if possible. Too much flour makes dry cookies, and matcha already leans that way.
Let them rest on the pan: They’re delicate fresh out of the oven. Give them 2 minutes to set before moving to a rack.
Matcha flavor: These cookies have a noticeable matcha flavor, but it’s balanced. If you want stronger green tea punch, add 1–2 extra teaspoons of matcha powder.
Your Questions, Answered
Usually low-quality matcha powder or overbaking. Heat dulls matcha fast, so pull them when the edges are set and centers still look a bit soft.
A small reduction is fine, but sugar affects spread and chew. If you cut a lot, expect a drier cookie.
Matcha drink mixes usually contain sugar and milk powder, which can make the dough too sweet and throw off the texture. For the right flavor and color, use 100% matcha powder.
Not really. Matcha is a super-fine powder made by grinding shade-grown green tea leaves (tencha). Because it’s the whole leaf, it’s more concentrated than tea from bags.
Chocolate Chip Cookie with a Matcha Twist
Matcha chocolate chip cookies are where classic chocolate chip meets modern green tea cool. You get chewy middles, crisp edges, and just enough complexity to keep things interesting.
No fancy gear or hard-to-find ingredients, just a smart cookie with a matcha twist. Want something darker and bolder? Black cocoa cookies bring the drama, with a deep, bittersweet edge.
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Chocolate Chip Matcha Cookies
If you make this recipe, please leave a star rating and comment.
Equipment
Ingredients
- 2 ½ cups all-purpose flour, (300 grams) (or use bread flour*)
- 4 teaspoons matcha green tea powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, melted (2 sticks)
- 1 cup brown sugar, (210 grams)
- ½ cup granulated sugar, (100 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups chocolate chips
Instructions
- Combine the flour, matcha powder, baking soda, and salt in a medium sized bowl.
- In a separate bowl, beat the butter, brown sugar and granulated sugar until well blended. Beat in the eggs, one at a time then add the vanilla and beat well.
- Stir in the flour mixture and the chocolate chips. Chill the cookie dough for at least one hour.
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- Use a one tablespoon sized cookie scoop to scoop balls of dough onto the baking sheet. Space the dough balls 2 inches apart.
- Bake for 8 to 10 minutes. Let the cookies cool on the baking sheet for about 2 minutes then use a pancake turner to transfer them to a cooling rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is a keeper! I used half white and half whole wheat flour and spread the batter to cover the cookie sheet, baked for 25 minutes, and cut them into bars (I find this faster than making drop cookies). A wonderful chewy, moist cookie!
Thanks for the comment. I love that you incorporated some whole wheat into them. I agree, bar cookies are quicker. 😉
This recipe turned out really cakey because of the amount of flour used in the recipe. Our cookies ended up not spreading out unless it was flattened before going into the oven. Flavour is great, and we substituted chocolate chips with oreo cookies chunks. If you’re looking for a chewy cookie, I’d recommend using 2 cups of flour only.
If you weigh the flour, you won’t have too much, but if you dip the measuring cup into the flour and scoop it out, then you will definitely end up with too much flour. If you don’t have a scale then I suggest lightly spooning the flour into the measuring cups so you don’t pack it down when you measure it.
They look fabulous!