Name: Matcha Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2¼ cups flour (all-purpose); 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons matcha powder; 1 cup butter (softened (2 sticks)); ¾ cup granulated sugar; ¾ cup packed brown sugar; 1 teaspoon vanilla extract; 2 large eggs; 12 ounces (2 cups) chocolate chips, semi-sweet or white chocolate

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I’m so happy I discovered matcha! This wonderful green tea powder packs such a powerful punch of antioxidants that I try to have some every day! I make a simple tea to “pick me up” in the afternoon.

But matcha isn’t only for drinking. It also pairs beautifully with the sweet flavors of baked goods.

I started with matcha muffins; then made matcha brownies. Both were amazingly delicious.

Where could I go from there? Matcha chocolate chip cookies, of course! Made with either semi-sweet or white chocolate chips, these cookies are a delicious way to add a little matcha to your day!

close up of matcha cj=hocolate chip cookies cooling on a wire rack.

Why I love these matcha cookies

Buttery and sweet, these matcha chocolate chip cookies hit all the right notes. Crispy edges and soft inside, with just the right amount of “chew.”

Chocolate chip cookies are pretty much my favorite homemade cookie. I’m sure I’m not alone in this. As a child, I considered a warm chocolate chip cookie with a glass of milk a perfect after school snack.

Just think, if mom had only known to include matcha powder in her dough, we could have counted them as health food!

Ingredients

These are chocolate chip cookies, so the ingredient list is familiar: flour, sugar, brown sugar, butter, baking soda, salt, eggs, vanilla, and chocolate chips. I've made these with white chocolate chips as well as semi-sweet and loved them both ways, so choose whichever you prefer.

And of course, the special ingredient: matcha powder.

How to make matcha chocolate chip cookies

To start, preheat your oven to 375F and line a baking sheet (or 2) with parchment paper.

Mix the dry ingredients in a medium bowl: flour, baking soda, salt, and matcha powder. Set aside.

dry ingredients with matcha powder mixed in a bowl.

In a mixing bowl, cream the softened butter with sugar, brown sugar, and vanilla. I use an electric mixer for this, but it can also be done with a big spoon if you feel like having an arm workout. 💪

Add the eggs, one at a time, beating well after each addition.

Now, gradually add the flour mixture. I like to add about a third at a time, mixing well before adding more. You’ll probably want to switch to a spoon by the end if you are using a hand-held electric mixer.

Once the flour is fully incorporated, add the chocolate chips and stir. You only need to stir enough to evenly distribute the chips. This is to ensure every cookie has the right amount of chocolate!

Since I wanted to try both types of chips, I divided the dough into 2 bowls and added one cup of white chocolate chips to one portion, and one cup of semi-sweet chocolate chips to the rest.

matcha cookie dough in 2 bowls, one with white chocolate chips and the other with semi-sweet, ready to be stirred in.

Now, drop rounded tablespoon-sized pieces of dough onto the prepared baking sheet, about 3 inches apart. I use a cookie scoop as it helps keep my pieces of dough more uniform in size. But a teaspoon from your silverware drawer also works very well for this.

balls of cookie dough on a baking sheet ready to be baked.

Bake the cookies for 9 to 11 minutes, until just barely golden brown on the edges. Allow the cookies to cool for 2 minutes on the baking sheet, then remove them to a wire rack to finish cooling.

Or at least to cool enough to pick up, because that warm cookie, straight from the oven, is begging to be tasted!

matcha chocolate chip cookies cooling on a wire rack.

Expert Tips

If you notice in the photos, I divided the dough and added semi-sweet chocolate chips to one half and white chocolate chips to the other. I wanted to see whether there was a difference.

You know what? I can’t pick a favorite! I was really surprised by this, but I honestly loved both versions. So go ahead: make all one kind or the other, make them half and half like I did, or even mix both kinds of chips throughout all the dough. Whatever you prefer, I’m positive you’ll love them all!

Every oven is different so pay attention to the best baking time for your cookies. The longer you bake, the crispier the cookie will be.

For me, a perfect cookie has a soft and slightly chewy center. So, I bake until the edges of the cookie are just barely golden brown. The matcha in the batter does make this a little bit harder to discern, since the green is darker. But if you look closely, you should still be able to tell.

Leaving the cookies on the baking sheet for 2 minutes helps them firm up a little before moving them to a rack for cooling.

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