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These chewy matcha chocolate chip cookies are the best matcha cookies recipe, an easy twist on a classic chocolate chip cookie! Including tips on how to make these matcha cookies vegan, or even make brown butter matcha cookies! These chewy green tea chocolate chip cookies have a subtle matcha flavor that everyone will love!
Servings: 20 cookies
Calories: 149kcal
Equipment you may need
Ingredients
- 1⅓ cup (167 g) all purpose flour - measured by weight or fluffed using the spoon-and-level method. (see note)
- 2 tablespoon (16 g) cornstarch
- 1 tablespoon (15 g) matcha powder - high-quality, culinary grade
- ½ teaspoon (2 g) baking soda
- ½ cup (114 g) salted butter - melted
- ⅔ cup (133 g) granulated sugar
- ½ cup (110 g) light brown sugar - packed
- 1 large egg - room temperature
- 1½ teaspoon (7 ml) pure vanilla extract
- ¾ cup (177 g) chocolate chips - semi-sweet, dark, or white
- flaky sea salt - for sprinkling (optional)
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking soda, and matcha until well combined. Set aside.1⅓ cup all purpose flour, 2 tablespoon cornstarch, 1 tablespoon matcha powder, ½ teaspoon baking soda
- In a large bowl, whisk together melted butter, sugars, egg, and vanilla until smooth.½ cup salted butter, ⅔ cup granulated sugar, ½ cup light brown sugar, 1 large egg, 1½ teaspoon pure vanilla extract
- Gradually mix dry ingredients into wet ingredients until combined into a dough. Fold in chocolate chips.¾ cup chocolate chips
- Cover bowl with plastic wrap and place in the refrigerator to chill at least 30 minutes.
- When ready to bake, preheat oven to 350°F and line a large baking sheet with a silicone baking liner or parchment paper.
- Use a small cookie scoop to scoop dough out onto lined cookie sheet, 2 inches apart.
- Bake in preheated oven for 10-12 minutes, or until edges of cookies are golden brown. Centers will still look underdone just as they come out of the oven -- the cookies will continue to cook a bit as they cool. Sprinkle with sea salt, if desired.flaky sea salt
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Notes
Salted butter: I typically use salted butter in baking, but if you have unsalted butter you can just add ¼ teaspoon of salt to your dry ingredients.
To make sure the cookies spread and are soft and chewy: I always recommend measuring dry ingredients by weight with a kitchen scale. A dry measuring cup can hold varying amounts of flour depending on how tightly it's packed, but a kitchen scale always gives you the exact amount you need. Scooping flour with a measuring cup can inadvertently add too much flour to your dough, which will keep these cookies from spreading and from getting as soft and chewy as they can be. If you don't have a kitchen scale (you should) you can use the spoon-and-level method. For more, see my post on measuring baking ingredients accurately!
Thicker cookies: This matcha cookies recipe produces cookies that are somewhat thin, but soft and chewy. If you prefer a slightly thicker cookie, you can add an additional 2 tablespoon of flour to the dry ingredients.
Matcha Cookies (Vegan Option): You can also make these matcha cookies vegan! You'll just need to use vegan butter, and substitute a flax egg or egg replacer for the egg in the recipe!
Nutrition
Serving: 1 cookie | Calories: 149 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 23 mg | Sodium: 75 mg | Potassium: 22 mg | Fiber: 1 g | Sugar: 15 g | Vitamin A: 193 IU | Calcium: 9 mg | Iron: 1 mg
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