Matcha Cookies

These matcha cookies are just like a classic chocolate chip cookie, but with delicious matcha flavor! They are easy to make and are ready in 20 minutes with no chill time.

Course Dessert

Cuisine American, Asian

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 8

Total Time 18

Servings cookies

Calories 238kcal

Author Gabby

Equipment

1 Mixing Bowl
Baking Sheets
handheld mixer or Standing Mixer

Ingredients

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

US Customary - Metric

Instructions

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.
Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet.
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!

Video

Notes

Measuring Flour & Matcha: Properly measure your flour and matcha using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the scoop and level method)

Sifting the Matcha: Matcha often has lots of clumps in it, which are almost impossible to get out once they are in the dough. Sifting the powder will remove the clumps and evenly distribute the matcha in the cookie dough.

Chocolate Chips: You can use any kind of chocolate chips here. I personally love semisweet with these cookies, but you can also use a chopped up chocolate bar or white chocolate chips.

Storage and Freezing: Store the matcha cookies in an airtight container or ziploc bag at room temperature for up to 5 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition