What is the best chocolate to use with matcha in cookies?

Semi-sweet chocolate chips are recommended as the best balance for matcha flavor. Milk chocolate makes the cookies sweeter while dark chocolate can overpower the earthy matcha taste. You can use chips, chunks, or chopped chocolate bars keeping a similar quantity of 1 1/2 cups.

How do I keep matcha cookies from turning brown?

Low-quality matcha or overbaking causes the green color to fade. Use a vibrant green culinary-grade matcha and bake the cookies until the edges are set but the centers still look soft, about 8 to 10 minutes at 325°F. Let them cool on the baking sheet for 2 minutes before transferring to a rack.

Can I freeze matcha chocolate chip cookie dough?

Yes, the dough freezes well for up to three months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake the frozen dough directly from the freezer, adding just a minute or two to the standard 8 to 10 minute baking time.

Can I use green tea bags instead of matcha powder for these cookies?

No, green tea bags cannot be substituted for matcha powder. Matcha is a concentrated powder made from the whole ground leaf, while green tea bags contain dried leaves that will not provide the same flavor or vibrant green color. You must use 100% pure matcha powder for the recipe to work.

Matcha Chocolate Chip Cookies Recipe with Tips for Perfect Texture

Ingredients

Scale

2 1/2 cups all-purpose flour, (300 grams) (or use bread flour*)
4 teaspoons matcha green tea powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, melted (2 sticks)
1 cup brown sugar, (210 grams)
1/2 cup granulated sugar, (100 grams)
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

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Instructions

1-Combine the flour, matcha powder, baking soda,: Combine the flour, matcha powder, baking soda, and salt in a medium sized bowl.
2-In a separate bowl, beat the butter,: In a separate bowl, beat the butter, brown sugar and granulated sugar until well blended. Beat in the eggs, one at a time then add the vanilla and beat well.
3-Stir in the flour mixture and the: Stir in the flour mixture and the chocolate chips. Chill the cookie dough for at least one hour.
4-Preheat the oven to 325°F and line: Preheat the oven to 325°F and line two baking sheets with parchment paper.
5-Use a one tablespoon sized cookie scoop: Use a one tablespoon sized cookie scoop to scoop balls of dough onto the baking sheet. Space the dough balls 2 inches apart.
6-Bake for 8 to 10 minutes: Bake for 8 to 10 minutes. Let the cookies cool on the baking sheet for about 2 minutes then use a pancake turner to transfer them to a cooling rack to cool completely.

Notes

Preparation: 15 min. Cooking: 10 min. Allow time for every resting, cooling and chilling step in the instructions. Additional time: follow the resting and cooling steps (60 min).

Method: bake

Nutrition

Serving Size: 1 cookie
Calories: 152kcal
Sugar: 13g
Sodium: 111mg
Fat: 8g
Saturated Fat: 5g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 24mg