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These matcha cookies are just like a classic chocolate chip cookie, but with a delicious matcha flavor! They are easy to make and are ready in 20 minutes with no chill time. Matcha lovers will go nuts over these!
These matcha chocolate chip cookies combine the warm goodness of chocolate chip cookies with a subtle flavor of matcha.
The semisweet chocolate chips and flakey salt on top balance out the sweetness perfectly and they are perfect for dunking in a glass of milk (dairy or non-dairy)!
Why You'll Love These Matcha Cookies
- All you need are 10 ingredients for these matcha chocolate chip cookies, they’re made in one bowl, and there’s no dough chilling required
- This easy recipe can be made using regular dairy butter or dairy free butter - it’s been tested both ways.
- You can switch up the recipe to make matcha white chocolate cookies, or use dark chocolate chips, or chopped up chocolate. The chocolate can be vegan or regular!
- Flour: This recipe has been developed with all-purpose flour. I have not tested the recipe gluten free, but my recommendation would be to use gluten free all-purpose 1-1 baking flour if you’d like to try it.
- Butter: both regular butter or dairy free/vegan butter will work for the matcha chocolate chip cookies.
- Matcha Powder: I always recommend using a high quality matcha powder, but you can use any matcha powder that you have on hand.
- Chocolate Chips: I like to use semisweet (regular or vegan), but you can also use white chocolate chips for white chocolate matcha cookies, or milk or dark chocolate chips. You can also chop up a chocolate bar and use chocolate chunks instead.
Step By Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step One: Preheat the oven to 350°F and line two large baking sheets with parchment paper.
Add in the egg and vanilla extract and mix until combined.
Step Three: Add in the flour, sifted matcha, salt, and baking soda and mix just until the last specks of dry ingredients disappear. Stir in the chocolate chips.
Add a few more chocolate chips on top if desired, then bake one sheet at a time for 8-11 minutes, until the edges look set but the middles look slightly underdone. Let the matcha cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
FAQs and Expert Tips
Although matcha has numerous health benefits (it’s high in antioxidants and has been shown to have positive effects on heart and brain health), these matcha cookies are not meant to be healthy. They use regular sugar, flour, and butter.
For one batch of matcha chocolate chip cookies, you'll want to use one tablespoon of matcha. I've found that one tablespoon is a good amount to give the cookies a mild to medium matcha flavor without overpowering them with too much.
Most people either love or hate matcha, and if you don’t like it, you will probably notlike these cookies. If you’re looking for another cookie recipe without matcha, I suggest my favorite chocolate chip cookies.
If your cookies didn’t spread, you likely over-measured your flour. See tips below on the proper way to measure flour.
- Flour tip: Always, always properly measure your flour using either a kitchen scale or scoop and level the flour. Over-measuring flour is the most common baking mistake I see and the cookies will not turn out right if you use too much flour!
- Sift your matcha powder: This helps integrate it seamlessly into the cookie dough and avoid clumps.
- Don’t over-mix the dough! Over-mixing the dough can affect the texture of the cookies.
- Don’t over-bake the cookies! This is the secret to matcha chocolate chip cookies that stay soft for days. The cookies should look slightly under-done.
Storage and Freezing Instructions
The matcha cookies can be stored at room temperature in an air tight container for 4-5 days and baked cookies can be frozen for up to two months in an airtight freezer bag.
To freeze the dough and bake the cookies later, scoop balls of cookie dough onto a baking sheet and place in the freezer until semi-frozen, then transfer to a ziplock freezer bag.
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- ¾ cup butter, softened (regular or vegan)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cups + 2 Tablespoons all-purpose flour (See Notes!)
- 1 Tablespoon matcha powder, sifted
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ cup semisweet or white chocolate chips or chopped chocolate
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, sifted match powder, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, beating until light and fluffy (around 1-2 minutes).
- Add in egg and vanilla, then beat until just combined (do not over-mix!).
- Slowly add in the dry ingredients and mix until a dough forms. Stir in the chocolate chips.
- Bake the cookies (one baking sheet at a time, for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle and should not be golden brown!
- Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.