Chocolate Chip Matcha Cookies
Matching the flavor of earthy green tea with sweet chocolate is a classic culinary combination. These chocolate chip matcha cookies are soft and chewy, with a subtle matcha flavor that complements the chocolate chips. The matcha gives these cookies a beautiful green color and a delicious flavor.
Servings: 3 dozen cookies
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
Cooling tip: Let the cookies rest on the baking sheet for 2–3 minutes before transferring them to a rack. If you move them too soon, they’ll fall apart.
Chewier texture option: Swap all-purpose flour for bread flour for a denser, chewier bite.
Matcha quality matters: Color and flavor will vary depending on the matcha. Ceremonial-grade is bright green with a milder, sweeter taste, but it’s pricey. Culinary-grade Japanese matcha works fine for these cookies, but choose wisely: some brands are brownish and bitter.
To store: Keep cooled cookies in an airtight container at room temp for up to 5 days.
To freeze: Freeze baked cookies or dough balls. For cookie dough, freeze them on a tray first, then transfer to a zip-top bag. Bake from frozen with 1–2 extra minutes.
Nutrition
Serving: 1 cookie | Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 111mg | Fiber: 1g | Sugar: 13g
