These crispy on the edges and chewy in-the-middle matcha cookies, covered with milk chocolate, are delicious and perfect for any matcha lover! This easy-to-follow recipe will guide you through the steps to make these delightful treats in no time.
Ingredients you will need
Flour – I use bread flour to make this matcha cookie recipe, but you can replace it with all-purpose flour. The cookies will be a bit less chewy, though.
Baking soda – If I make soft and chewy cookies, I use baking soda as a leavening agent.
Matcha powder – I explained a little bit more about matcha powder in my Matcha cake recipe post, so you can go ahead and read it. Shortly, I use ceremonial grade tea for my recipes, but it’s the most expensive one you can buy. A very good alternative that is also more affordable will be premium-grade matcha powder with a nice, smooth flavor and vibrant green color. However, if you’re on a budget, buy culinary-grade powder. It will have a bit more bitterness and the color can be a bit yellowish.
Vanilla extract and salt – Apart from matcha powder, I like to add other flavorings to my chewy and soft cookies, such as vanilla and salt.
Egg – The egg should be at room temperature to emulsify well with the butter.
Butter – I use unsalted butter at room temperature to make my matcha cookies recipe.
Sugar – You can use either white granulated sugar or castor sugar.
Milk chocolate – I really like the milky flavor of milk chocolate together with the bitter-sweet matcha flavor. You can add the chocolate chips directly to the cookie dough to make matcha chocolate chip cookies or cover your green tea cookies with chocolate glaze after they cool down.
Whisk the dry ingredients thoroughly before adding them to the wet ingredients to ensure an even distribution of flavors.
Be careful not to overmix the dough when adding the dry ingredients to avoid tough cookies.
Don’t overheat the chocolate. It can make it difficult to bring the chocolate to temper if you heat it too much.
Allow the cookies to cool completely on the wire rack before dipping them in the melted chocolate. This prevents the chocolate from melting and dripping off the warm cookies.
Place the cookies on the parchment paper to set. Allow enough time for the chocolate to harden before serving or storing your cookies.
Step by step directions
1. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
2. Whisk together all dry ingredients except sugar.
3. Cream together the butter and sugar until paste-like in consistency.
4. Add the egg and vanilla extract and mix until fully incorporated.
5. Add the dry ingredients mixture to the butter-sugar mixture and mix until just combined.
6. Form 16 even dough balls using your hands or a cookie scoop and place them on the prepared baking sheets, spacing the cookies about 2 inches apart.
7. Bake the matcha cookies in batches for 10-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
8. Remove from the oven and drop the baking sheet on a flat surface a couple of times to deflate the cookies. Let the cookies cool down completely.
9. Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 85% of the chocolate has melted.
10. Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.
11. Dip approximately half of each cookie in the chocolate and shake off the excess. Place them on the parchment paper to set.
Another chocolate - If you don't like milk chocolate, you can use white chocolate (white chocolate matcha cookies are very delicious), dark chocolate (I used dark chocolate glaze in this Chocolate covered strawberries), or even matcha chocolate to make this recipe.
Toppings - For a decorative touch, you can sprinkle some extra matcha powder or chopped pistachios on top of the chocolate-dipped cookies before the chocolate sets.
Freeze-dried raspberries – Add freeze-dried raspberry pieces right to the cookie dough, or sprinkle some on top of the chocolate glaze later. Raspberry and matcha flavors fit very well together.
Store completely cooked cookies in an air-tight container for up to 2 weeks.
Wrap the freshly-made dough with plastic wrap and keep it in the fridge for up to 4 days.
Yes, you can freeze it for up to 2 months.
More related recipes
- Digital kitchen scale
- Stand mixer with a paddle attachment or a hand mixer and a mixing bowl
- Parchment paper
- Rubber spatula
- Cookie scoop
- 200 g bread flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon matcha powder
- 140 g unsalted butter
- 180 g white granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- 150 g milk chocolate chips or finely-chopped bar
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the bread flour, baking soda, salt, and matcha powder until well combined.
- In a stand mixer fitted with a paddle attachment (or use a hand mixer and a bowl), cream together the butter and sugar until paste-like in consistency.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Gradually add the dry ingredients mixture to the butter-sugar mixture and mix until just combined, being careful not to overmix.
- Form 16 even dough balls using your hands or a cookie scoop and place them on the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake the cookies in batches for 10-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.
- Remove the cookies from the oven and drop the baking sheet a couple of times on a flat surface to deflate the cookies. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Place ⅔ of the chocolate in a microwave-safe bowl. Heat in short increments, mixing well in between, until 85% of the chocolate has melted.
- Fold the rest of the chocolate and leave it to sit on the kitchen counter for 1 minute. Then, mix until all chocolate has melted and the mixture looks homogenous.
- Dip approximately half of each cookie in the chocolate and shake off the excess. Place the cookies on the parchment paper to set.