Soft Matcha Chocolate Chip Cookies
These matcha chocolate chip cookies are soft and sweet with a subtle taste of green tea. They are a fun way to put a twist on a classic chocolate chip cookie.
While I was browsing the snack section at Mitsuwa, I found that they were selling matcha flavored soft chocolate chip cookies. I was so tempted to buy it because they were matcha flavored. But I somehow showed remarkable restraint and didn’t purchase it because 1) it was expensive and 2) I don’t really like store brand chocolate chip cookies anymore ever since I started baking my own.
So, I thought maybe I could make my own. I took the soft chocolate chip cookie recipe that I love and added matcha powder to it. I worried about the color of the cookies. Since chocolate chip cookies use brown sugar and are brown in color, I knew the green of the matcha wouldn’t come out as well as with other batters. I used light brown sugar for my cookies, and while the raw dough was a bright green, a lot of the green did fade after baking.
The cookies came out a pale green, with brownish hues. The matcha flavor is subtle and I wish it was a little stronger. Even so, the cookies are delicious and it was a fun recipe to make.
The recipe makes about two dozen matcha cookies. They are easy to make and a fun twist on chocolate chip cookies.
Ingredients
- All-purpose flour
- Baking soda
- Softened butter
- Light brown sugar
- White sugar
- Instant vanilla pudding mix
- Eggs
- Vanilla extract
- Semisweet chocolate chips
- Matcha green tea powder
How to Make Matcha Cookies
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, matcha powder and set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. (I usually soften butter in microwave for approximately 30 seconds. You don’t want it to be a complete liquid, but you want thebutter to be pretty soft or else it’s hard to cream it properly.)
Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the regular semi-sweet chocolate chips, try to distribute them evenly through cookie dough.
Make balls of cookie dough, about 1 inch wide, and place on a baking sheet, about 2 inches apart.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. Store the cooled cookies in an airtight container.
They might not be as pretty as the ones I saw at the store – the others had a more vibrant green color – but they definitely taste better. Homemade cookies always do. If you are interested in baking with matcha powder, this is a fun recipe to make. You might like my soft Nutella chocolate cookies, too, which are made in a similar way.
More Creative Chocolate Chip Cookie Recipes
- Strawberry Chocolate Chip Cookies
- Red Velvet Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
Soft Matcha Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- 3/4 cups packed light brown sugar
- 1/4 cup white sugar
- 1 (3.4-oz) package instant vanilla pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1 1/2 tbsp matcha green tea powder
Instructions
- Preheat oven to 350°F (175°C). Sift together the flour and baking soda, matcha powder and set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. (I usually soften butter in microwave for approximately 30 seconds. You don't want it to be a complete liquid, but you want the butter to be pretty soft or else it's hard to cream it properly.)
- Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Stir in the regular semi-sweet chocolate chips, trying to spread evenly through cookie dough..
- Make balls of cookie dough, about 1 inch wide and place on baking sheet, about 2 inches apart Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Hi thanks for the recipe, it looks great! But is there any substitute for the instant vanilla pudding mix?
Sorry, but the vanilla pudding mix is pretty key to the recipe. It’s what gives the cookie the soft texture.
Hi Kirbie, I am making these cookies for a school bake sale but I am using white chocolate chips instead of milk. Do you think this will lighten the green color? I am making them for younger children and I am a bit worried that they might be turned off by the color. By the way your recipe for the nutella mug cake looks to die for!!!!!!!
Hmm, I don’t think the chips should affect the color of the cookie dough, so you should be okay.
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These look great. Matcha has so many wonderful health and taste benefits. Perhaps you would be interested my peanut butter chocolate cups with matcha cream:
https://www.muffintinmania.com/2010/06/frozen-chocolate-banana-cups-with.html
Taste-wise, I don’t think it matters what sort of green tea powder you are baking with. So I usually just go with what is cheapest. I used to use this bag they sell at Ranch 99, in the tea section. I found that the selection at Nijiya and Marukai was really expensive. However, on my last trip to Mitsuwa, I found a decent sized bag of powdered green tea for about $6. I like it better than the one from Ranch 99 because the green color is darker. I’m going to update this post and take pictures of the different green tea powders, since I don’t know their names.
Hi Kirbie,
wow, you’re quite the baker. i like your flavor combinations. i would never think of making green tea choc. chip cookies. now is there a certain brand of green tea powder that you would recommend?