Matcha Chip Cookies

5 from 3 votes

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.

Prep Time25

Cook Time10

Resting Time2

Total Time2 35

Course: Dessert

Cuisine: American, Japanese

Diet: Kosher, Vegetarian

Servings:

Calories: 254kcal

Author: Candice Walker

Equipment

Ingredients

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 1/4 cup
1 egg
2 egg yolks
200 g all-purpose flour 1.5 cups
4 g baking soda 3/4 teaspoon
1 tsp vanilla extract
4 g sea salt 1 1/4 teaspoon

Instructions

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, ¼-1/2-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.

Video

Notes

* You can also melt the chocolate chips with the coconut oil in a microwave-safe bowl for 20 seconds at a time, mixing in between, until completely melted.

You can freeze the cookies raw once you scoop them. Simply place the scooped cookies on a lined baking sheet, freeze, and once they are frozen you can transfer them to a sealable container.

** I prefer baking the cookies 4-6 per sheet to provide extra room for spreading. If you plan to bake them 8 per sheet, do not place them in two rows of 4 or they will spread into each other. Place them in two rows of 3 with one row of 2 in-between. It will be a tight fit, but it will work.

I use the Bon Appetit chocolate chip cookie recipe, but this recipe works with any chocolate chip cookie recipe, so use your favorite.

Nutrition