These soft and buttery Matcha Chocolate Chip Cookies have a double hit of green tea -- it's not only in the cookies, but also in the matcha chocolate chips.
This post first appeared on Sift & Simmer in June 2017. Updated March 2021.
Do you ever have those times where you think of something, and it just snowballs into something more?
To continue from my Homemade Matcha Chocolate Chips, I present to you... the perfect way to use them... in my Matcha Chocolate Chip Cookies!
What is matcha?
Matcha is a fine powdered Japanese green tea that I use a lot in my baking.
It has an earthy, grassy taste that makes it suitable for pairing with sweets.
Double the matcha
These Matcha Chocolate Chip Cookies are definitely for green tea lovers.
They're a soft, double matcha chocolate chip cookie.
There's double chocolate chip cookies, why not double matcha chip cookies?
The cookie dough contains matcha, and to double up on the green tea goodness, I added my homemade matcha chocolate chips for extra yummy measure.
These were such a hit!
Both my boys gobbled them up and asked me to make more, 3 times! Yes! That's a victory in my books.
Not so secret ingredient
Matcha chocolate chips.
The creamy matcha chocolate chips add a slight earthy punch throughout the cookie.
They also help bring down the overall sweetness of the cookie, which is the way I like it.
What you'll need to make the cookies
- salted butter: melted; I really like the flavour from salted butter for these cookies; however, you can use unsalted butter -- just add a pinch of salt to the butter when you melt it.
- all-purpose flour: you can use bread flour if you prefer a chewier cookie
- large egg: beaten, about half an egg -- measure out about 2 tablespoon
- light brown sugar: or coconut sugar; adds a deeper flavour to the cookies
- granulated sugar: adds sweetness to the cookies
- baking soda: helps to puff up the cookies a little
- matcha: use a high quality matcha powder for the best flavour; brands will vary in intensity so use one that you like
- matcha chocolate chips: you can also use milk, dark, or white chocolate chips instead.
How to make Matcha Chocolate Chip Cookies
This recipe comes together quite easily. No need to have any ingredients at room temperature!
I used melted butter which makes this process simpler.
Combine the melted butter, egg, and sugars together in a bowl.
Next, fold in the dry ingredients. (I added a little bit of almond flour to the cookie for some subtle nutty flavour and to increase the nutritional content a slight bit, but this is entirely optional).
When you clump the dough with your hands, it should form a dough. If it's too "wet," add 1 tablespoon of flour until the dough comes together.
Chill the dough in the fridge for 10 minutes.
Use a small cookie scoop to form the dough into balls, and stud the tops with Homemade Matcha Chocolate Chips.
Chill the formed cookies in the fridge for another 15-20 minutes.
Bake at 350F for 10-12 minutes, until slightly golden around the edges. Don't overbake.
Cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Substitutions & FAQs
Do I have to use matcha chocolate chips?
No, you can certainly use white chocolate chips or regular dark chocolate chips if you like.
Can I omit the almond flour?
Yes, you can omit the almond flour and replace with the same amount of all-purpose flour.
Can I double the recipe?
Do I need to chill the cookie dough?
It's best to chill the dough so the flour has some time to absorb the flavours. It also helps to prevent the cookie from flattening out too much.
Other cookie recipes you may like
Soft, buttery, matcha chip-filled cookies that will make you ask... why haven't I made these sooner?
Well, the time is now, my friends. Go forth and make Matcha Chocolate Chip Cookies!
If you try this recipe -- be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Matcha Chocolate Chip Cookies
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 4 tablespoon salted butter melted
- ½ whole egg beaten
- 2 tablespoon light brown sugar or coconut sugar
- ¼ C granulated cane sugar
- ½ C all-purpose flour + more as needed
- 2 tablespoon almond flour optional
- ¼ teaspoon baking soda
- 1 teaspoon high-quality culinary grade matcha
- ¼ C matcha chocolate chips + extra for the tops
- Preheat oven to 350°F/177°C.
- In a large glass bowl, add the melted salted butter, egg, and sugars. Whisk until everything is combined.
- Add the flour, almond flour (if using), baking soda, and matcha to the butter mixture and use a spatula to mix until it forms a dough.
- If you press the dough together, it should stick nicely into a ball and not crumble apart. If it appears too "wet," add 1 tablespoon of flour and mix again.
- Fold in the matcha chocolate chips to the cookie dough and mix until all of the chips are dispersed throughout the dough.
- Chill the dough in the fridge for 10 minutes.
- Use a small ice cream scoop to portion the cookie dough into 6 balls, about 40-42g each. Roll the balls with your hands and place onto a parchment-lined baking sheet or cookie sheet.
- Press in additional matcha chocolate chips on the tops of the cookies and chill in the refrigerator for another 15-20 minutes.
- Bake the cookies for 10-12 minutes at 350°F/177°C, until slightly puffy, dry, and slightly golden in colour. Don't overbake. The cookies should still retain a nice green colour from the matcha.
- Cool for 10 minutes on the baking sheet and carefully transfer the cookies onto a wire rack to cool entirely. Enjoy with a tall glass of milk.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Cookie recipe adapted from Pinch of Yum