These matcha chocolate chip cookies are the truly a delicious treat – they are not only incredible soft but they also stay soft for days after! These green tea chocolate chip cookies have the perfect balance of sweetness and bitterness and you’ll want to make them again and again!
😋 Taste and features
- Extra soft and chewy chocolate matcha cookies
- One bowl cookie recipe
- No dough chilling green tea matcha cookies with chocolate chips
- Packed with 3 tbsp of culinary grade match powder
🖊 Recipe note
I’ve made so many other matcha recipes like my Matcha No Bake Cheesecake (Small Batch) and my Matcha Baked Donuts with Matcha Glaze but these matcha chocolate cookies is a recipe I made again and again because of how easy and delicious it is! I brought these cookies on a trip with my friends and they were such a hit that we finished all of them that weekend!
🗒️ Step by step instructions
Before you Start: Heat oven to 375F and line a cookie sheet with parchment paper.
Step 1. Using the paddle attachment of an electric mixer, add cold butter and light brown sugar and white sugar for 3 minutes on medium speed. The batter should look smooth and combined. Once they are incorporated mix in two eggs.
Step 2. Then mix in remaining dry ingredients: flour, matcha powder, baking powder, baking soda and salt. Once the ingredients are combined fold in chocolate chips!
Step 3. Bake for 9-10 minutes – the cookies will look very soft but they harden as they cool so don’t keep baking them! Tip: I rolled out each cookie ball to be at around 110 grams each.
👩🍳 Top tips
- Cold Butter: For the recipe you don’t have to wait for the butter to get to room temperature, just make sure that sugar and brown sugar get mixed in evenly with the butter!
- Weigh cookie dough: I always weigh my cookie dough to ensure that they all end up the same relative size. It helps to make sure that it all bakes evenly.
- Chill cookie dough: For best results, I let the cookies chill in the fridge before baking but I’ve also baked them straight from the batter and they worked too but they were slightly flatter!
If you’re not a fan of chocolate chips, you can just omit them and have plain green tea cookies! You can also swap in pecans or walnuts in place of chocolate chips to give it a textural difference!
🧺 Storage tips
- Room Temperature: Store at room temperature in an an airtight container for up to 3-4 days.
- Fridge: Cool cookies and then store in an airtight container for up to 1 week.
- Cookie Dough: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. They will be good for up to 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes before baking.
- Baked Cookies: Cool cookies completely and then place them in an airtight container or freezer safe bag and put in the freezer for up to 3 months. They will be good for up to 3 months but note the date of when it was baked on the container! Thaw cookies at room temperature or microwave before eating.
🙋 Frequently asked questions
What is matcha?
Matcha is the grinded powder of young green tea leaves. It’s high in antioxidants and has a bunch of great health benefits. If you want to learn a little bit more you can read this article.
What does matcha green tea taste like?
It has a much stronger flavor than green tea and tastes rich and earthy with a slightly subtle bitter flavor. In these cookies they flavor is more subtle so you should give it a try!
🔎 Related recipes
Here are a few more cookie recipes that are some of my favorites on this blog! (The miso chocolate chip cookies are so so good!)
Matcha Chocolate Chip Cookies
- 16 tbsp Unsalted Butter (126 Grams / 2 Sticks)
- 3 tbsp Matcha Powder (18 Grams)
- 1 1/2 Cups Semi-Sweet Chocolate Chips (255 Grams)
- 3/4 Light Brown Sugar (155 Grams)
- 1/2 White Granulated Sugar (100 Grams)
- 2 1/2 Cup All Purpose Flour (300 Grams)
- 2 Eggs (Grade A Large)
- 1 tsp Baking Powder (4 Grams)
- 1 tsp Baking Soda (4 Grams)
- 1 tsp Salt (4 Grams)
- Heat oven to 375F and line a cookie sheet with parchment paper.
- Using the paddle attachment of an electric mixer, add cold butter and light brown sugar and white sugar for 3 minutes on medium speed. The batter should look smooth and combined. Once they are incorporated mix in two eggs.
- Then mix in remaining dry ingredients: flour, matcha powder, baking powder, baking soda and salt. Once the ingredients are combined fold in chocolate chips!
- Bake for 9-10 minutes – the cookies will look very soft but they harden as they cool so don't keep baking them!