Matcha Cookies with Chocolate Chips Recipe
These Matcha Cookies are a delightful treat combining the earthy, vibrant flavor of matcha green tea powder with sweet, melty chocolate chips. Soft-baked and slightly chewy, they offer a perfect balance of sweetness and subtle bitterness, ideal for an afternoon snack or a unique dessert. Made with simple pantry staples and easy to prepare, these cookies provide a charming twist on classic chocolate chip cookies.
- Prep Time: 15 minutes
- Cook Time: 8-11 minutes per batch
- Total Time: 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Ingredients
Wet Ingredients
- ¾ cup (157 g) butter, softened (regular or vegan)
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 egg
- 1 Tablespoon vanilla bean paste
Dry Ingredients
- 2 cups + 2 Tablespoons (276 g) all-purpose flour
- 1 Tablespoon (6 g) matcha powder, sifted
- ¾ teaspoon salt
- ¾ teaspoon baking soda
Add-ins
- ½ cup (100 g) semisweet or white chocolate chips or chopped chocolate
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, sifted matcha powder, baking soda, and salt. Set this mixture aside for now.
- Cream butter and sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter with the granulated and light brown sugars until the mixture becomes light and fluffy. This usually takes about 1 to 2 minutes and ensures a tender cookie texture.
- Add egg and vanilla: Incorporate the egg and vanilla bean paste into the butter-sugar mixture, beating just until combined to avoid overmixing, which could make the cookies tough.
- Combine wet and dry: Gradually add the dry ingredients into the wet mixture, mixing just until a dough forms. Fold in the chocolate chips gently with a spoon or spatula to distribute evenly.
- Form cookies: Using a medium cookie scoop or spoon, portion out dough balls around 1.5 to 2 tablespoons each and place them on the prepared baking sheets, spacing them apart to allow spreading.
- Bake: Bake the cookies one baking sheet at a time for even baking, about 8 to 11 minutes. Remove from the oven when the edges look set but the centers remain slightly underbaked; the cookies should not turn golden brown.
- Cool: Allow the cookies to rest on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This step ensures a perfect chewy center.
- Enjoy: Once cooled, serve the cookies with your favorite beverage and savor the rich matcha flavor balanced by sweet chocolate.
Notes
- Ensure the matcha powder is sifted to avoid clumps and to incorporate it evenly in the flour mixture.
- You can use either semisweet or white chocolate chips depending on your taste preferences.
- For vegan cookies, use vegan butter and an egg substitute such as a flax egg.
- The cookies will look slightly underbaked in the center when removed from the oven, but they will finish setting as they cool.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to 3 days.
