Matcha Chocolate Chip Cookies

Name: Matcha Chocolate Chip Cookies
Prep time: 30 min
Cook time: 14 min
Ingredients: 105 gr unsalted butter; 35 gr palm sugar (or brown sugar); 100 gr caster sugar; ½ tsp vanilla extract; 2 pinch salt; 1 egg; ½ tsp baking soda; 190 gr flour; 8 gr matcha powder; 90 gr white chocolate chips; 60 gr macadamia (roasted)

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These Matcha Chocolate Chip Cookies with crispy edges and soft, chewy center are loaded with roasted macadamias, gooey white chocolate, and a sprinkle of sea salt on top. The earthy matcha flavor ties everything together in a perfect sweet-savory balance.

Matcha White Chocolate Chip Cookies on a white plate and wire rack.

If you love my Banana Soft Almond Cookies, Custard Cookies, or the buttery crisp Cat Tongue Cookies, get ready! These Matcha Chocolate Chip Cookies might just become your next favorite. They’ve got the same homemade charm, but with a sophisticated twist.

I adore how matcha’s earthy aroma pairs with sweet white chocolate and crunchy roasted macadamias. Each bite hits that perfect balance of nutty, sweet, slightly bitter, and just a little salty from the sea salt on top. It’s the kind of cookie that feels both cozy and refined, like something you’d find in a Japanese café but baked right in your own kitchen.

What I love most is how simple they are to make. No special tools, no complicated steps, just one bowl, one whisk, and in no time your kitchen smells like heaven. Trust me, if you’re a matcha lover (or even just cookie-curious), this recipe is one to bookmark.

Why You Will Love This Recipe

Balanced flavors – The earthy matcha flavor blends beautifully with creamy chocolate chips and crunchy roasted macadamias. It’s not too sweet, just balanced.
Café-style cookies at home – These matcha white chocolate chip cookies taste like something from a Japanese bakery, but they’re easy enough for a weekday bake.
Perfect texture – Crisp on the edges, soft and chewy in the middle, exactly how a great chocolate chip cookie should be.
A touch of luxury – Roasted macadamia nuts and a light sprinkle of sea salt make these cookies feel extra special.
No fancy tools needed – One bowl, one whisk, and your oven, that’s all it takes to create these gorgeous green matcha cookies.

Recipe Ingredients

Matcha Chocolate Chip Cookies ingredients with labels.

Ingredient Notes

Flour – You can use either all-purpose flour or cake flour. All-purpose gives you a slightly chewier cookie, while cake flour makes them softer and lighter, both work beautifully for matcha cookies.

Sugar – I recommend caster sugar because it dissolves faster and gives your cookies a finer texture. Granulated sugar works too, but caster sugar really elevates that melt-in-your-mouth bite.

Chocolate Chips – Go with your favorite: dark chocolate chips for a bold contrast or white chocolate chips for a sweeter, creamier pairing with matcha.

Matcha Powder – Choose a ceremonial-grade matcha for vibrant color and delicate aroma, or culinary-grade if you prefer a deeper, slightly earthy tone. Good matcha makes all the difference in flavor and color.

Roasted Macadamias – These add buttery crunch and a touch of luxury. If you can’t find macadamias, almonds make a great substitute (or try half-and-half for variety).

Sea Salt Flakes – Don’t skip these! A light sprinkle on top right before baking brings out the sweetness of the chocolate and balances the earthy matcha flavor perfectly.

Be sure to check out the full recipe and ingredient list below

How to Make Matcha Chocolate Chip Cookies

Step by step photos of mixing the ingredients for matcha chocolate chip cookies dough.

STEP 1. Melt the butter over low heat, just until it turns liquid, not bubbling (Image 1). In a bowl, combine the melted butter, sugar, palm sugar, and salt (Image 2). Whisk until the sugar dissolves and the mixture looks glossy (Image 3). Add the egg and whisk again until smooth (Image 4).

Step by step photos of making the matcha cookie dough.

STEP 2. Sift in the flour, baking powder, and matcha powder (Image 5). Use a spatula to fold everything together until you get a thick, even dough (Image 6). Add the chocolate chips and roasted macadamias (Images 7, 8), and mix just until combined. Cover the bowl with cling wrap and chill the dough in the freezer for at least 30 minutes. This helps the cookies hold their shape and develop deeper flavor.

Step by step photos of shaping the cookies before baking.

STEP 3. Once chilled, the dough will be easier to handle (Image 9). Scoop about 60–65 grams of dough per cookie and roll into balls (Image 10). Gently flatten each one and sprinkle a few flakes of sea salt on top (Image 11). Bake in a preheated oven at 356°F (180°C) for 14–16 minutes, rotating the pan halfway for even baking. Cool the cookies on a wire rack (Image 12). Enjoy your matcha cookies!

Pro Tips

Use good-quality matcha – A bright green matcha (ceremonial or high-quality culinary grade) gives your cookies better color and a smoother, less bitter taste.
Don’t skip chilling the dough. – That 30-minute chill time helps the butter firm up, giving you chewy centers and crisp edges.
Mix gently once the flour goes in – Overmixing can make the cookies tough. Fold just until everything comes together; a few streaks are fine before adding your chocolate chips and macadamias.
Choose your chocolate wisely – Dark chocolate chips bring bold contrast to the earthy matcha, while white chocolate makes them creamy and sweet. Both work well, it just depends on your mood!
Add the sea salt last. Sprinkle the flakes right before baking so they don’t melt into the dough. The salt highlights the sweetness and gives each bite that irresistible flavor pop.
Watch the bake time. Matcha cookies can brown quickly, take them out while the center still looks a little soft. They’ll continue to set as they cool.

Serving Suggestions

Enjoy these cookies warm, when the chocolate is still melty and the roasted macadamias give that buttery crunch. That’s when they taste their best.

Pair them with a cozy drink like Earl Grey Milk Tea, Rose Milk Tea, or Ginger Lemon Drink to balance the earthy matcha flavor. If you’re in the mood for something cool, serve the cookies with a scoop of Mango Ice Cream or Ube Ice Cream.

FAQs about Matcha Chocolate Chip Cookies

Why did my matcha cookies turn brown?

Matcha is sensitive to heat and light. If your cookies turned brown instead of staying green, it usually means the oven temperature was slightly too high or they were baked too long. Try reducing the baking time by a minute or two and use good-quality matcha for that vibrant color.

Can I use white chocolate instead of dark chocolate?

Absolutely! In fact, this recipe uses white chocolate chips, which pair beautifully with matcha’s earthy flavor. The sweetness of white chocolate balances the slight bitterness of green tea perfectly.

Do I need to chill the cookie dough?

Yes, chilling helps the butter solidify, so your matcha chocolate chip cookies bake up thicker and chewier instead of spreading flat. Even 30 minutes in the fridge or freezer makes a big difference.

Can I substitute macadamia nuts?

You can use almonds or even cashews instead of macadamias. Each nut adds a slightly different crunch and flavor, but all work well with white chocolate and matcha.

How should I store matcha cookies?

Once cooled, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag, just warm them in the oven for a few minutes before serving to revive that fresh-baked texture.

A stack of Matcha Chocolate Chip Cookies on a white plate.

Storage

Store your Matcha Cookies in an airtight container to keep them fresh and chewy. They’ll stay good at room temperature for up to 5 days. If you’d like to enjoy them later, freeze the cookies and reheat them in the oven for a few minutes, they’ll taste (and smell!) just like freshly baked.