Best Matcha Chocolate Chip Cookies

Introduction

These cookies deliver the best of both worlds: a chewy, soft-centered cookie with the rich, earthy flavor of matcha and sweet bursts of chocolate. You get a beautiful, vibrant green treat that’s perfectly balanced, not too sweet, and incredibly satisfying with every bite.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 20 cookies

Ingredients

1⅓ cup all purpose flour
2 tbsp cornstarch
1 tbsp matcha powder (high-quality, culinary grade)
½ tsp baking soda
½ cup salted butter (melted)
⅔ cup granulated sugar
½ cup light brown sugar (packed)
1 large egg (room temperature)
1½ tsp pure vanilla extract
¾ cup chocolate chips (semi-sweet, dark, or white)
flaky sea salt (for sprinkling (optional))

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all purpose flour, cornstarch, matcha powder, and baking soda. Set aside.
In a large bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk vigorously for about 1 minute until smooth.
Add the room temperature egg and pure vanilla extract to the butter mixture. Whisk again until fully combined and the mixture lightens slightly.
Gently fold the dry flour mixture into the wet ingredients using a spatula. Mix just until no dry streaks remain, being careful not to overmix.
Fold in the chocolate chips until they are evenly distributed throughout the dough.
Scoop dough into 1.5-tablespoon portions, rolling them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are just set but the centers still look soft and puffy. The cookies will deflate slightly as they cool.
Immediately upon removing from the oven, optionally sprinkle the tops with a pinch of flaky sea salt. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Variations

Chocolate Swirl: Marble in the dough by reserving a quarter of it before adding matcha, then gently swirling the two doughs together.
Cookie Bars: Press all the dough evenly into a lined 8×8 inch pan and bake for 20-25 minutes.
Stuffed Cookie: Flatten a dough ball, place a few extra chocolate chips or a chocolate square in the center, then seal with another dough ball on top before baking.
Intensified Matcha: For a stronger flavor, roll the dough balls in a light dusting of extra matcha powder before baking.

Tips for Success

Use high-quality culinary grade matcha for the best color and flavor; ceremonial grade will work but is more expensive.
Don’t skip the cornstarch—it’s the secret ingredient that gives these cookies their signature chewy, soft texture.
Sift your matcha powder and flour together to prevent green clumps in your dough.
The dough can be chilled for 30 minutes if it feels too soft to scoop, but chilling is not required for this chewy recipe.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For a freshly-baked taste, reheat a cookie in the microwave for 10-15 seconds.

FAQ

Why is my cookie dough so green?

This is normal! The vibrant green comes from the matcha powder and indicates you’ve mixed it well. The color will bake into a lovely, earthy green.

Can I use unsalted butter?

Yes, but you may want to add a tiny pinch (⅛ tsp) of fine salt to the dry ingredients to balance the sweetness, as this recipe uses salted butter.

My cookies turned out flat. What happened?

This is likely due to over-measuring the flour. For accuracy, spoon the flour into your measuring cup and level it off with a knife.

Can I make the dough ahead of time?

Yes, you can scoop the dough balls, freeze them on a tray, then store them in a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

What type of chocolate chips works best?

Semi-sweet or dark chocolate balances the earthy matcha perfectly. White chocolate chips offer a sweeter, creamier contrast.

Do I need to chill the dough?

Not for this recipe. The melted butter and method are designed for a chewy cookie without chilling, though a brief chill can help if your kitchen is very warm.