The grassy, clean flavour of matcha tea powder is exquisite paired with creamy white chocolate chips in these matcha chocolate chip cookies!
When you read “chocolate chip cookies” I’m sure you picture a classic cookie loaded with milk or semi-sweet chocolate chips. You can totally use any chocolate you like in this recipe, however I have a thing for white chocolate (see these blueberry white chocolate scones, or this raspberry and white chocolate loaf cake). It’s a beautiful pairing with the complex vegetal flavour of matcha tea powder.
What Is Matcha?
Matcha is a Japanese green tea powder made of young tea leaves. Matcha is an interesting flavour — it tastes almost grassy, and a bit earthy. High-quality matcha is expensive. This recipe only uses 2 tablespoons for 2 ½ dozen cookies, so I feel it’s worth it.
There are claims that matcha has many health benefits. The package I have says the powder is, “high in antioxidants, increases energy and focus, boosts the immune system, keeps you calm and alert, and increases metabolism”. Baking matcha powder in chocolate chip cookies may decrease health benefits, but still tastes really good.
Keep in mind, matcha powders can be high in caffeine. Don’t eat too many cookies before bed!
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Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and full instructions.
Ingredients
- Where To Buy Matcha Green Tea Powder — I use this Tiesta Tea Superior Grade Matcha Powder and quite like it (not an affiliate link, I just enjoy it). A quick search on Amazon shows a range of matcha quality and price points. The green colour of your cookies is dependent on the matcha powder you use.
- Butter — Use room temperature to soft butter.
- Eggs — I bake with large brown eggs.
- White Chocolate Chips — I use standard grocery store Hershey’s Chipits white chocolate chips in this recipe. Use whatever you like or have on hand. Chopping a white chocolate bar will also work.
Recommended Tools
- Oven Thermometer
- Baking Sheets
- Parchment Paper
- Glass Mixing Bowls (Set of 2)
- KitchenAid 5-Speed Hand Mixer
- Medium Cookie Scoop (1 ½ tablespoon)
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and full instructions.
Step-By-Step Instructions
Preheat the oven and line two baking sheets with parchment paper.
Place the flour, matcha powder, baking soda, and salt in a mixing bowl.
Whisk everything together to combine. Set aside.
Place the butter and both sugars in a second mixing bowl. Use a handheld or a stand mixer to beat the butter and sugars together until the mixture is light and creamy, about 2 to 3 minutes.
Add one egg to the butter and beat until well combined. Repeat with the second egg, then mix in the vanilla extract. The mixture will be smooth, fluffy, and thick.
Add the flour-matcha mixture to the butter-egg mixture. Using a wooden spoon or hard-edged rubber spatula, stir the flour-matcha mixture into the butter mixture.
Mix the cookie dough halfway then add in the white chocolate chips.
Stir and fold the dough until the flour is barely combined. Ideally, you want a few streaks of flour remaining to ensure the cookies stay chewy.
Use a small cookie scoop to portion the dough in batches of 12 on the two sheets. Press the scoop firmly against the side of the mixing bowl to fully fill the scoop with dough.
How To Make Round Cookies
The following is a technique from the cookbook, Jenna Rae Cakes & Sweet Treats, that I have really come to like. Gently press the top of each cookie with the heel or palm of your hand to flatten it into a 2 to 2 ½ inch (5 to 6-cm) round. I use a fingertip to rub a bit of water on my hand to help prevent the dough from sticking.
After the cookies are flattened, place them in the preheated oven to bake. If the edges show even the slightest hint of browning, remove the cookies from the oven. If the cookies over-bake the matcha will lose it’s green hue and turn brown! Remove the cookies from the oven and transfer the pans to wire racks. Leave the cookies on the pans to cool completely before storing.
Notes & Tips
About Baking With Matcha
The shade of green and strength of matcha flavour in your cookies depends on the matcha powder you buy. Look for superior, premium, or even just culinary grade matcha and be sure to read reviews before purchasing.
I would not use ceremonial grade matcha to make green tea cookies only because it is generally too expensive to bake with.
If the cookies bake for too long, the bright green colour of the matcha will begin to brown and look less vibrant. This is why I bake the cookies at a lower temperature.
About Making The Cookies
Feel free to use any chocolate chips you like. I love the way white chocolate looks against the green cookies better than traditional chocolate chips.
Over-mixing can lead to tough cookies. Stop mixing the dough when the flour is almost mixed in with a few streaks of flour remaining.
I let my white chocolate matcha cookies cool completely right on the baking pan. Leaving them on the pan holds moisture in the cookies rather than having it evaporate through a wire rack. I love soft chewy matcha cookies! If you prefer crunchier cookies, transfer them to a rack immediately after baking.
I recommend mixing the actual dough together by hand, preferably with a wooden spoon. Mixing the final dough by hand prevents over-mixing, which means softer, chewier cookies. A wooden spoon works well because it’s strong and sturdy to mix together the thick dough.
How To Freeze Unbaked Cookies
You can freeze unbaked cookies after you flatten the dough. Simply place the flattened portions on a baking sheet or plate that fits in the freezer. Freeze the unbaked cookies for a few hours then transfer them to a large zipper-top bag and return them to the freezer.
To bake, preheat the oven according to the recipe. Place the frozen cookies on a parchment paper-lined baking sheet direct from the freezer. Bake for the same time as per the recipe, maybe 1 or 2 minutes more.
I don’t recommend freezing matcha cookie dough that is scooped but not flattened. A small dough ball takes more time to bake through the middle than a flattened cookie. Baking dough balls instead of flattened cookies means the cookies will brown on the outside before they are done on the inside.
How To Store Matcha Chocolate Chip Cookies
- On The Counter Or In The Fridge — Once cooled, store the matcha chocolate chip cookies in a large zipper-top bag on the counter for up to three days. Alternatively, you can store them in the fridge for up to one week. A large container with an airtight lid also works but takes up more space.
- In The Freezer — These cookies freeze well! Follow the process outlined above for counter or fridge storage. The cookies will last in the freezer for up to one month. To serve, simply thaw at room temperature, or defrost gently in the microwave.
Substitutions
You can swap in an equal amount of light spelt flour for the all-purpose to make whole grain white chocolate matcha cookies.
I haven’t tested this recipe with dairy-free butter or margarine but I believe it should be fine to do so.
I use clear vanilla extract for many of my baking recipes. Any vanilla extract, or even vanilla paste or powder is fine. Use what you have.
Substitute an equal weight of chopped white chocolate for the chips if you prefer.
Mix Ins & Variations
- Add macadamia nuts to the cookie dough with the white chocolate chips.
- Make ice cream sandwiches or fill with frosting to make cookie sandwiches.
- Omit the white chocolate chips and make plain matcha green tea cookies.
- Use regular milk, semi-sweet, or dark chocolate chips.
- Stir in 1 cup of mini marshmallows
- Use green and red M&Ms for Christmas holiday vibes.
- Toasted coconut chips would be dreamy in these cookies.
More Great Cookie Recipes
Lavender Sugar Cookies With Earl Grey Glaze
Lemon Poppy Seed Shortbread Cookies
Sugar Cookies With Sprinkles
Stamped Brown Sugar Shortbread
Italian Wedding Cookies
Be sure to check for step-by-step pics above!☝🏻Also, if you make this recipe and love it, please come back and give it a 5-star rating — it helps more people find the recipe!💗
Recipe
Matcha Chocolate Chip Cookies (Green Tea Cookies)
The grassy, clean flavour of matcha tea powder is exquisite paired with creamy white chocolate chips in these matcha chocolate chip cookies!
Ingredients
- 2 cups (300g) all-purpose flour
- 2 tablespoons culinary grade matcha powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) butter, room temperature to soft
- 1 cup tightly packed (240g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1 ½ cups (300g) white chocolate chips
Instructions
- Preheat the oven to 325ºF and line two baking sheets with parchment paper.
- Whisk together the flour, matcha powder, baking soda, and salt in a bowl to combine. Set aside.
- Place the butter and both sugars in a second mixing bowl. Use a hand or a stand mixer to beat the butter and sugars together until the mixture is light and creamy, about 2 to 3 minutes.
- Add one egg to the butter and beat until well combined. Repeat with the second egg, then mix in the vanilla extract.
- Using a wooden spoon or hard-edged rubber spatula, stir the flour-matcha mixture into the butter mixture. When the cookie dough is about halfway mixed, add the white chocolate chips. Continue to stir and fold until the flour is just combined. Ideally you want a few streaks of flour remaining to ensure the cookies stay chewy. Over-mixing can lead to tough cookies.
- Use a medium cookie scoop (1 ½ tablespoon) to scoop the dough. Press the scoop firmly against the side of the mixing bowl to fully fill the scoop with dough. Place 12 cookie dough scoops on each baking sheet. Lightly wet the heel of your hand, and gently press the top of each cookie to flatten it into a 2 to 2 ½ inch round. The bit of water on your hand will help prevent the dough from sticking.
- Once all of the cookies are flattened, place them in the preheated oven and bake for 12 to 14 minutes. When the edges show even the slightest hint of browning, remove the cookies from the oven. If they over-bake the matcha will lose it’s green hue and turn brown! Remove the cookies from the oven and transfer the pans to wire racks. Leave the cookies on the pans to cool completely before storing.
Notes
About Baking With Matcha
The shade of green and strength of matcha flavour in your cookies depends on the matcha powder you buy. Look for superior or premium grade and read reviews before purchasing.
I would not use ceremonial grade matcha in this recipe only because it is generally too expensive to bake with.
If the cookies bake for too long, the bright green colour of the matcha will begin to brown and look less vibrant. This is why I bake the cookies at a lower temperature.
About Making The Cookies
Feel free to use any chocolate chips you like. I love the way white chocolate looks against the green cookies better than traditional chocolate chips.
Over-mixing can lead to tough cookies. Stop mixing the dough when the flour is almost mixed in with a few streaks of flour remaining.
I cool my cookies completely on the pan to retain chewiness. Leaving them on the pan holds moisture in the cookies rather than having it evaporate through a wire rack. If you prefer crunchier cookies, transfer them to a rack immediately after baking.
I recommend mixing the actual dough together by hand, preferably with a wooden spoon. Mixing the final dough by hand prevents over-mixing, which means softer, chewier cookies. A wooden spoon works well because it’s strong and sturdy to mix together the thick dough
How To Store Matcha Chocolate Chip Cookies
On The Counter Or In The Fridge — Once cooled, store the matcha chocolate chip cookies in a large zipper-top bag on the counter for up to three days. Alternatively, you can store them in the fridge for up to one week. A large container with an airtight lid also works but takes up more space.
In The Freezer — These cookies freeze well! Follow the process outlined above for counter or fridge storage. The cookies will last in the freezer for up to one month. To serve, simply thaw at room temperature, or defrost gently in the microwave.
Substitutions
You can swap in an equal amount of light spelt flour for the all-purpose to make a whole grain version of this recipe.
I haven't tested this recipe with dairy-free butter or margarine but I believe it should be fine to do so.
I use clear vanilla extract for many of my baking recipes. Any vanilla extract, or even vanilla paste or powder is fine. Use what you have.
Substitute an equal weight of chopped white chocolate for the chips if you prefer.
Mix Ins & Variations
Add macadamia nuts to the cookie dough with the white chocolate chips.
Make ice cream sandwiches or fill with frosting to make cookie sandwiches.
Omit the white chocolate chips and make plain matcha cookies.
Use regular milk, semi-sweet, or dark chocolate chips.
Stir in 1 cup of mini marshmallows
Use green and red M&Ms for Christmas holiday vibes.
Toasted coconut chips would be dreamy in these cookies.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 68Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 58mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 1g
DISCLAIMER - NUTRITIONAL DATA IS PROVIDED BY A CALCULATOR AND IS A ROUGH ESTIMATION OF THE NUTRITIONAL INFORMATION IN THIS RECIPE.
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