When you read “chocolate chip cookies” I’m sure you picture a classic cookie loaded with brown chocolate chips but I have a thing for white chocolate (see these blueberry white chocolate scones, or this raspberry white chocolate loaf cake).
Matcha is a Japanese green tea powder made of young tea leaves. It has an almost grassy, slightly bitter, and earthy flavor. It’s a beautiful pairing with creamy white chocolate! High-quality matcha is expensive, however, I use inexpensive culinary-grade matcha rather than ceremonial grade, its more costly counterpart.
These matcha chocolate chip cookies are soft, chewy, and easy to make, however, one thing to keep in mind—matcha powder can be high in caffeine. Don’t eat too many cookies before bed!
📋Ingredients
Ingredient Notes
- Matcha Green Tea Powder—A quick search on Amazon shows a range of matcha quality and price points. The green color of your cookies is dependent on the matcha powder you use.
- White Chocolate Chips—I use standard store-bought white chocolate chips in this recipe. Use whatever you like or have on hand. Chopping a white chocolate bar will also work.
Ingredient Swaps
- All-Purpose Flour—You can substitute half of the all-purpose with light spelt flour.
- White Chocolate Chips—Substitute an equal weight of chopped white chocolate chunks for the chips if you prefer.
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 complete instructions.
👩🍳Step-By-Step Instructions
TOP TIPS
1. Use culinary grade matcha. It’s cheaper!
2. Finish the cookie dough by hand. Over-mixing flour in cookie dough can lead to tough cookies. For best results, stir by hand with a wooden spoon and stop when the flour is just mixed in.
3. Bake low and slow. If the cookies over-bake, the bright green matcha will begin to look brown and less vibrant.
📝Recipe Notes
- Use any chocolate chips you like. I like the way white chocolate looks and tastes in this recipe better than traditional chocolate chips.
- I let my matcha cookies cool 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 and chewy matcha cookies! If you prefer crunchier cookies, transfer them to a rack immediately after baking.
- The shade of green and strength of matcha flavor in your cookies depends on the matcha powder you buy.
- 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 color of the matcha will begin to brown and look less vibrant. This is why I bake the cookies at a lower temperature.
🙋♀️Recipe FAQ
This usually happens when you over-bake matcha cookies. Next time, bake the cookies at a lower temperature and remove them from the oven at the first hint of gold on the edges.
Absolutely, yes they do! Both are intense, earthy flavours, plus the colour contrast is quite beautiful. For a softer, creamier touch, use white chocolate. Combined with matcha it’s quite special!
Though not as much as coffee, matcha powder does contain caffeine. Check the package of matcha you purchased for a general estimate and don’t eat too many matcha cookies before bed.
💃More Great Cookie Recipes
Did you make these matcha chocolate chip cookies? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨Recipe
Matcha Chocolate Chip Cookies
Equipment
- 2 baking sheet(s)
- Parchment paper
- 1 medium-large mixing bowl
- 1 large mixing bowl
- electric hand mixer optional
- rubber spatula or wooden spoon
- 1 small cookie dough scoop optional
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons matcha powder, culinary grade
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, room temperature to soft
- 1 cup brown sugar
- ½ cup granulated sugar, tightly packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 325ºF (160ºC) and line two baking sheets with parchment paper.
- Whisk together the flour, matcha powder, baking soda, and salt in a bowl until well combined. 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. Scrape down the sides of the bowl. 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 by hand. When the cookie dough is about halfway mixed, add the white chocolate chips. Continue to stir and fold the cookie dough until the flour is just mixed in. 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-sized cookie scoop (approximately 1 ½ tablespoons) to scoop the dough, then press the scoop firmly against the side of the mixing bowl to pack the dough into the scoop. Release 12 scoops of cookie dough onto each baking sheet, spacing them about 2-inches (5-cm) apart. 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 (5 to 6-cm) 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 them 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
- Use any chocolate chips you like. I like the way white chocolate looks and tastes in this recipe better than traditional chocolate chips.
- I let my matcha cookies cool 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 and chewy matcha cookies! If you prefer crunchier cookies, transfer them to a rack immediately after baking.
- The shade of green and strength of matcha flavor in your cookies depends on the matcha powder you buy.
- 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 color of the matcha will begin to brown and look less vibrant. This is why I bake the cookies at a lower temperature.
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