Matcha cookies offer a delightful fusion of flavors, combining the earthy depth of matcha with the creamy sweetness of white and ruby chocolates. These cookies are soft, chewy, and rich, striking a perfect balance between sweetness and umami. Ideal for matcha enthusiasts and cookie lovers alike, this recipe is straightforward, rewarding, and a must-have for any baking repertoire.
Understanding the Ingredients
Matcha, a finely ground green tea powder, introduces an earthy, slightly bitter undertone that pairs beautifully with the sweetness of the cookies. Choosing the right grade of matcha is essential—culinary-grade matcha works well for baking as it retains its vibrant green color and deep flavor.
Ruby and white chocolates provide contrasting yet complementary flavors. Ruby chocolate, with its berry-like tartness, enhances the matcha’s depth, while white chocolate brings a smooth, creamy sweetness that rounds out the overall taste.
The combination of brown sugar and granulated sugar helps achieve the ideal balance of sweetness while also contributing to the chewy texture. Brown sugar adds moisture and a subtle caramel undertone, while granulated sugar aids in creating those golden, crisp edges.
Flaky sea salt is the finishing touch that enhances the complexity of flavors. A light sprinkle immediately after baking elevates the taste by amplifying both the sweetness and umami elements.
Step-by-Step Baking Guide
To ensure perfectly chewy cookies, start by preparing the dry ingredients. Sifting the flour, matcha powder, baking powder, baking soda, and salt together ensures even distribution and prevents clumps in the batter.
Next, cream the butter with the sugars until the mixture is light and airy. This step is crucial for incorporating air into the dough, which results in a tender texture. Using a stand or hand mixer helps achieve this consistency efficiently.
Once the butter and sugar are well blended, mix in the egg and vanilla extract. These ingredients add structure and enhance the overall flavor. Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
Gradually incorporate the dry ingredients into the wet mixture, blending on low speed to avoid overmixing. Overmixing can result in dense cookies, so mix just until a cohesive dough forms. Fold in the ruby and white chocolate chunks, ensuring even distribution while reserving a few pieces to press on top before baking.
Shape the dough into uniform balls, about two tablespoons each, and place them on a parchment-lined baking sheet, leaving enough space for spreading. Gently press the reserved chocolate chunks onto the tops of the dough balls for a visually appealing finish.
Bake the cookies on the middle rack at 350°F for 10 to 12 minutes, just until the edges are lightly golden while the centers remain slightly puffed. Once out of the oven, immediately tap the baking sheet against the counter a few times—this technique creates the signature crinkled edges of bakery-style cookies. Finish with a light sprinkle of flaky sea salt and allow the cookies to cool before transferring them to a wire rack.
Recipe Tips
Use high-quality culinary-grade matcha to achieve the best flavor and color.
For an extra chewy texture, slightly underbake the cookies and let them finish setting as they cool.
If you prefer a stronger matcha flavor, increase the matcha powder by an additional teaspoon.
To maintain freshness, store cookies in an airtight container at room temperature for up to five days.
Swap butter for coconut oil and use dairy-free chocolate to create a vegan version.
What to Serve With This Recipe
Matcha cookies pair exceptionally well with a variety of beverages. A warm cup of green tea enhances the matcha’s natural notes, while a creamy matcha latte offers a harmonious flavor pairing. For coffee lovers, a cappuccino or espresso balances the sweetness of the cookies.
For a creative dessert idea, use these cookies to make ice cream sandwiches. A scoop of vanilla, matcha, or even raspberry sorbet between two cookies creates an irresistible treat.
For an elegant presentation, arrange these cookies on a dessert platter alongside dark chocolate truffles, mochi, and fresh berries for a sophisticated tea-time spread.
Customization Ideas
Add chopped nuts such as almonds or macadamias for a crunchy texture.
A touch of orange zest can brighten the flavor profile and add a subtle citrusy aroma.
Infuse the dough with coconut extract for a tropical twist.
Swap the ruby chocolate for dark chocolate to create a more intense flavor contrast.
Frequently Asked Questions
Can I make these cookies without ruby chocolate?
Yes, you can substitute with dark chocolate or additional white chocolate.
How do I prevent my cookies from spreading too much?
Ensure your butter is at room temperature but not overly soft, and chill the dough for 30 minutes before baking if needed.
What’s the best way to store the dough for later use?
The dough can be refrigerated for up to 48 hours or frozen for up to three months. When ready to bake, let frozen dough balls sit at room temperature for 10 minutes before placing them in the oven.
Can I double the recipe without altering the texture?
Yes, simply double all ingredients and ensure thorough mixing. If making a large batch, consider baking in batches for even results.
Chewy matcha cookies offer a perfect blend of sweetness and earthy richness, making them a standout treat for any occasion. Whether enjoyed fresh out of the oven or saved for later, these cookies are guaranteed to impress. Experiment with different flavors, textures, and mix-ins to create your own signature version. Baking is all about creativity—so have fun and savor every bite!
Ingredients
1 ¾ cup (215g) all-purpose flour, spooned and leveled
1 tablespoon matcha powder
¾ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
8 tablespoons (140g) unsalted butter, softened (1 stick + 2 tablespoons)
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar
2 teaspoons vanilla extract
1 egg
3 ounces (85g) ruby chocolate, chopped into chunks
4 ounces (115g) white chocolate, chopped into chunks
Flaky sea salt, for finishing
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt. Set aside.
In a separate bowl, cream the softened butter, granulated sugar, and brown sugar using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture becomes light and airy. Add in the vanilla extract and the egg, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet mixture, blending on low speed until a soft, cohesive dough forms. Be cautious not to overmix. Gently fold in the ruby and white chocolate chunks, reserving some to press on top of the cookies before baking.
Scoop out 2-tablespoon portions of dough, rolling them into balls. Place them on the prepared baking sheet, ensuring at least 2 inches of space between each one. Lightly press the reserved chocolate chunks onto the tops of the dough balls.
Transfer the baking sheet to the center rack of the oven and bake for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain soft and slightly puffed.
As soon as the cookies come out of the oven, carefully tap the baking sheet against the counter a few times to create beautifully crinkled edges. Sprinkle each cookie with a pinch of flaky sea salt. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Chewy Matcha Cookies Recipe
Ingredients
- 1 ¾ cup 215g all-purpose flour, spooned and leveled
- 1 tablespoon matcha powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons 140g unsalted butter, softened (1 stick + 2 tablespoons)
- ½ cup 100g granulated sugar
- ½ cup 100g light brown sugar
- 2 teaspoons vanilla extract
- 1 egg
- 3 ounces 85g ruby chocolate, chopped into chunks
- 4 ounces 115g white chocolate, chopped into chunks
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, matcha powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter, granulated sugar, and brown sugar using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium speed until the mixture becomes light and airy. Add in the vanilla extract and the egg, mixing until fully incorporated. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet mixture, blending on low speed until a soft, cohesive dough forms. Be cautious not to overmix. Gently fold in the ruby and white chocolate chunks, reserving some to press on top of the cookies before baking.
- Scoop out 2-tablespoon portions of dough, rolling them into balls. Place them on the prepared baking sheet, ensuring at least 2 inches of space between each one. Lightly press the reserved chocolate chunks onto the tops of the dough balls.
- Transfer the baking sheet to the center rack of the oven and bake for 10 to 12 minutes, or until the edges turn lightly golden while the centers remain soft and slightly puffed.
- As soon as the cookies come out of the oven, carefully tap the baking sheet against the counter a few times to create beautifully crinkled edges. Sprinkle each cookie with a pinch of flaky sea salt. Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a food scale for the most accurate flour measurement to ensure the perfect chewy texture.
- If measuring without a scale, fluff the flour in the bag, then spoon it into your measuring cup instead of scooping directly.
- Level off excess flour with a butter knife to avoid packing in extra flour, which can make cookies cakey instead of chewy.
- Avoid baking multiple trays at once on different oven racks, as this can cause uneven browning and inconsistent bake times.
- For the best results, bake one sheet at a time in the center of the oven.
