Matcha Chocolate Chip Cookies

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!

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.

**Be sure to scroll to the recipe card for detailed quantities and directions**

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.

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.

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 just fine for this.

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!

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.

More Recipes to Satisfy Your Sweet Tooth

If you want to try another variation on chocolate chip cookies, check out these rum chocolate chip cookies. Sure to be a hit!

If you like oatmeal cookies, some Oatmeal Coconut Cookies are a soft and chewy variation to try.

Sometime you want to make a bunch of bite-sized sweets. For that, I turn to Peanut Butter Cup Brownie Bites for that unbeatable flavor combination!

Making bars is the ultimate easy button - either Chocolate Caramel Bars or Chocolate Peanut Butter Oatmeal Bars will satisfy a chocolate craving, and I have make at least one batch of Pumpkin Bars with Cream Cheese Frosting every fall!

And if you want to impress, either an Old Fashioned Carrot Cake or White Chocolate Cheesecake (with Oreo crust) will wow them!

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Matcha Chocolate Chip Cookies

When you add the superfood power of matcha to a chocolate chip cookie, the result is magical!

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Dessert

Cuisine: American

Servings: 36 to 40 cookies

Calories: 137kcal

Author: Sula

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

Instructions

• Preheat oven to 375F. (Optional: prepare baking sheets by lining with parchment paper.)
• Combine flour, baking soda, salt, and matcha powder in a medium bowl and set aside.
  2¼ cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons matcha powder
• In a large bowl, beat the butter, sugars, and vanilla together until creamy.
  1 cup butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 1 teaspoon vanilla extract
• Add eggs, one at a time, beating well after each addition. Gradually add in the flour mixture.
  2 large eggs
• Add in the chocolate chips and stir well to combine.
  12 ounces (2 cups) chocolate chips, semi-sweet or white chocolate
• Using a cookie scoop or teaspoon, drop rounded tablespoon-sized dough onto ungreased baking sheets. (I use parchment paper) Space the dough at least 3 inches apart to allow the cookies to spread as they bake.
• Bake for 9 to 11 minutes, until just barely golden brown on the edges.
• Cool 2 minutes on the baking sheet, then remove to a wire rack to cool completely.

Nutrition

Calories: 137kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 142mg | Potassium: 20mg | Fiber: 1g | Sugar: 11g | Vitamin A: 212IU | Calcium: 8mg | Iron: 1mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.