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Turns out, matcha and chocolate make a surprisingly great team.
The earthy, grassy flavor of matcha cuts through the rich 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 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.
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 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.
A Smart 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 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.
Like this recipe? Rate & comment below!
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!