An everyday matcha recipe you'll find yourself making over and over again. With chewy middles and crispy edges, these matcha chip cookies are bursting with homemade matcha chocolate chips and have everything you could possibly ask for. This is your favorite matcha latte married with your favorite chocolate chip cookie recipe!
I've always wanted to make a matcha chip cookie, but haven't been able to find a recipe because matcha chips are not readily available. Making your own matcha chips or chunks is actually much easier than you might think, and it's well worth it for these cookies.
You can put these matcha chips in your favorite chocolate chip cookie recipe – I decided to used the Bon Appetit BA's Best Chocolate Chip Cookies recipe as my cookie base, with a couple of extra steps that I outline in the step-by-step.
Why this Recipe Works
You can use any chocolate chip cookie recipe that you like and swap in these matcha chips, so you can choose your favorite cookie on the chewy-crispy spectrum.
I mix more matcha powder into the chocolate than usual in this recipe so that the matcha flavor doesn't get lost over the strong flavor of the browned butter. Instead, they complement one another.
The Bon Appetit recipe uses rich brown butter to get the perfect chewy yet crispy-on-the-outside cookie texture. I add the step to chill the dough because solidifying the butter in the dough keeps the cookies from spreading too much in the oven. And if you have the time, allowing the dough to sit overnight further develops the flavor.
I love mixing matcha with white chocolate to get a sweet yet earthy matcha-flavored chocolate, but hadn't used it in a cookie recipe up until now. The matcha chips work so wonderfully in this cookie recipe and make an amazing alternative to a classic semi-sweet chocolate chip.
Ingredients & Substitutions
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Matcha - You can use culinary grade matcha powder for this recipe. Make sure to find a brand that does not contain any additional ingredients. Here is a matcha I like on Amazon, and here is the brand of Matcha I usually use.
White chocolate - You can use any chocolate chip cookie recipe or your favorite recipe with these chips. You can use bittersweet chocolate chips instead of white chocolate chips to make the matcha chips, if you like. They won’t be green, but they will still be matcha flavored.
Dark brown sugar - replace with granulated sugar plus molasses or with light brown sugar
Vanilla extract - vanilla paste or seeds from vanilla pods
Sea salt - You can substitute with kosher salt
Unsalted butter - This recipe uses unsalted butter, so we can control the overall flavor of the recipe
How to Make Matcha Chip Cookies
First we make the matcha chocolate chips or chunks, and I will show you how to do both. Then we will make the cookie dough, add the chips or chunks, chill the dough, and then bake them.
Matcha Chocolate Chips and Chunks
Melt the white chocolate chips with the coconut oil over a bain-marie. Alternatively, you can melt the chocolate chips in the microwave, using a microwave-safe bowl, for 20 seconds at a time. Mix the chocolate in between heat bursts until fully melted.
Once melted, remove the chocolate from the bain-marie and mix in the matcha powder until it's smooth with no lumps.
If you prefer chocolate chunks, pour the melted matcha white chocolate onto a silicone-lined baking sheet. Spread it out until it's roughly ¼-inch thick. Then, freeze the chocolate for 20 minutes.
If you prefer smaller chocolate chips, pour the melted matcha white chocolate into a piping bag and cut it or fit the bag with a piping tip so that it has a ⅛-inch-diameter hole.
Pipe small dots onto a silicone-lined baking sheet. It's alright if they're messy and the chocolate runs in between the dots. Then, freeze the chocolate for 20 minutes.
Chocolate Chip Cookie Dough
Now it's time to move on to your cookie dough. Brown 1 stick butter in a saucepan over medium heat, stirring it constantly.
The butter will foam first, and then brown which should take about 4 minutes. Remove the browned butter from heat, then transfer it to a heat-proof bowl, and set it aside to cool for 1 minute.
Cut the remaining ½-stick of butter into small cubes, which should be about 12 pieces. Add it to the already browned butter, stirring it until it's melted completely.
Next, add the brown sugar and granulated sugar and whisk it to remove all clumps. Add in the egg and egg yolks plus the vanilla, then whisk to fully incorporate the mixture.
Now fold in the flour, the baking soda, and the salt until they are fully mixed in.
Remove your matcha chocolate chips or chunks from the freezer. For the chocolate chunks, chop the solid chocolate bar up into ¼-1/2-inch chunks. For the chocolate chips, break apart the chocolate chips for any that are stuck together.
Add the matcha chocolate to the cookie dough and gently fold it in. Then, refrigerate the dough for 2-hours or for as long as overnight.
Preheat your oven to 375F and place one rack in the top third of the oven. If you're baking all the cookies at once, place a second rack in the lower third of the oven.
This recipe yields exactly 16 cookies. Using a 1 to 1 ½ ounce scoop, scoop out 16 balls about the size of 3-tablespoons, and place them on lined baking sheets. I recommend about 4-8 cookies per sheet.
Note on freezing: You can scoop all 16 cookies onto a lined baking sheet and freeze them. Once they're frozen, you can transfer to a sealed container and cook at a later time.
Note on cookies per sheet: The perfect amount of cookies per sheet is 6 cookies. If you do bake 8 at a time, make sure to stagger them in a 3-2-3 configuration. They will spread into each other if they are placed in a 2-2-2-2 configuration.
Bake the cookies for 8-10 minutes, rotating only if they are browning unevenly. Remove the cookies from the oven when the edges are firm and they are a deep golden brown in color.
Let them cool directly on the baking sheets, then you're ready to enjoy!
You can freeze these cookies raw once you scoop them out. Simply place the scooped cookies on a lined baking sheet, freeze, and once they are frozen you can transfer them to a sealable container. Then they are ready to bake whenever you're ready.
I always recommend using culinary grade matcha powder. You don't need ceremonial grade matcha - keep that for tea only.
If you can, use a high quality white chocolate or baking white chocolate that you've tried already and know that you enjoy the taste. I really like Ghiradelli or Guittard chocolate chips if they're available.
Unfortunately this is very possible and you have to keep an eye on it. You'll know if your butter is burned because the solids in the liquid will be black in color instead of brown. It will also smell different than the nuttiness of browned butter.
Chilling the chocolate chip cookie dough solidifies the butter so that the cookie spreads less in the oven. If you are able to chill the dough overnight, this also develops the flavor of the cookie.
In the Mood for More Cookies? Try These!
If you're making these cookies, you may also want to check out my other matcha recipes too.
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Matcha Chip Cookies
Matcha Chocolate Chips or Chunks
- 6 ounces white chocolate chips use 7 ounces if piping chips instead of chunks
- ½ teaspoon coconut oil
- 1 tablespoon culinary grade matcha powder
Chocolate Chip Cookie Dough
- ¾ cup unsalted butter divided
- 200 g brown sugar 1 cup, packed
- 50 g granulated sugar ¼ cup
- 1 egg
- 2 egg yolks
- 200 g all-purpose flour 1.5 cups
- 4 g baking soda ¾ teaspoon
- 1 teaspoon vanilla extract
- 4 g sea salt 1 ¼ teaspoon
Matcha Chocolate Chips and Chunks
- Melt the white chocolate chips and coconut oil over a bain-marie*. Remove from the bain marie and mix in the matcha powder until no lumps remain.
- If making chocolate chunks, If making chocolate chips,
- For matcha chips: pour the melted chocolate into a piping bag and cut or fit with a ⅛-inch-diameter hole. Pipe dots on a silicone-lined baking sheet. It is OK if they are messy and run in between the dots. Freeze for 20 minutes.For matcha chunks: pour the melted chocolate onto a silicone-lined baking sheet. Spread until it's roughly ¼-inch thick. Freeze for 20 minutes.
Chocolate Chip Cookie Dough
- Brown 1 stick butter in a saucepan over medium heat, stirring constantly. It will foam, and then brown, in about 4 minutes. Remove from heat, transfer to a heat-proof bowl, and set aside to cool for 1 minute.
- Cut the remaining ½-stick of butter into small cubes, and add it to the browned butter, stirring it to melt completely.
- Add the brown and granulated sugars and whisk to remove all clumps.
- Add the egg, yolks, and vanilla, and whisk to fully incorporate.
- Fold in the flour, baking soda, and salt until fully incorporated.
- Remove your matcha chocolate from the freezer. Chop the chocolate bar into rough, ¼-½-inch chunks or break apart the chocolate chips, depending on the method you chose for the chocolate.
- Add the chocolate to the cookie dough and gently fold it in.
- Refrigerate the dough for 2-hours to overnight.
- Preheat the oven to 375F and place one rack in the top third of the oven. If baking all the cookies at once, place a second rack in the lower third of the oven.
- This recipe yields exactly 16 cookies. Using a 1 to 1 ½ ounce scoop, scoop out 16 3-tablespoon sized balls and place them on lined baking sheets - 4-8 cookies per sheet**.
- Bake for 8-10 minutes, rotating only if they are browning unevenly. Remove from the oven when the edges are firm and a deep golden brown. Let them cool directly on the baking sheets.
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