These high altitude matcha chocolate chip cookies are soft and chewy with a subtle hint of flavor and a natural green color from matcha green tea powder. This is a very quick and easy recipe, with no mixer needed!
You might also love these recipes for matcha loaf cake, brown butter chocolate chip cookies, and oatmeal chocolate chip cookies.
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Why You’ll Love This Recipe
So Quick and Easy. This is a simple recipe for any beginner baker, with no special equipment needed. And since the recipe uses melted butter, the dough is easy to mix up with just a whisk or spoon, no mixer needed.
Naturally Green. Whether you want to bake something green for St. Patrick’s Day, or you just like matcha, the green tea powder adds natural color to these cookies, without any food coloring.
Soft and Chewy. These matcha cookies with chocolate chips are based on my fan-favorite recipe for chocolate chip cookies. In fact, if you’ve made my original recipe, you’ll note that the only change I made was the replace the corn starch with matcha powder. They’re just as soft and chewy as the original, and honestly, the flavor of the matcha powder is barely discernible.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Unsalted Butter.
- Granulated Sugar and Light Brown Sugar.
- Vanilla Extract.
- Egg.
- All Purpose Flour.
- Matcha Powder. The matcha powder I used is one I found at my grocery store. The brand is “Jade Leaf Organic Japanese Matcha – Culinary Grade”.
- Salt.
- Baking Soda.
- Chocolate Chips. It’s common to pair matcha with white chocolate chips, but any type of chocolate chips will work in these cookies. I used semi-sweet.
Instructions
- Melt the butter in a saucepan on the stove. In a bowl, whisk the hot melted butter with the granulated sugar, brown sugar, egg and vanilla, until smooth.
- In a separate bowl, sift together the flour, matcha powder, salt and baking soda. With a spoon or spatula, stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
- Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
- Divide the dough into 12 portions using a large cookie scoop with a 3-tbsp capacity. Shape the dough into balls, and flatten slightly with the palm of your hand. Refrigerate the dough balls for exactly 25 minutes.
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Place the chilled dough 2 inches apart on the baking sheet. Bake the cookies on the center oven rack for about 10-11 minutes, until the edges are set, but the centers are slightly underdone.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Cool cookies completely, then store in an airtight container for up to 3 days, or wrap well and freeze for 3-6 months.
The matcha flavor is extremely subtle. These just taste like a really good chocolate chip cookie. If you want a stronger matcha flavor, you can roll the dough balls in matcha powder before baking, or just sprinkle some onto the baked cookies.
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High Altitude Matcha Chocolate Chip Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter, melted
- â…“ cup granulated sugar
- â…“ cup light brown sugar, lightly packed
- 1 tsp vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour, fluffed, spooned, and leveled
- 1 tbsp culinary matcha powder
- ¾ tsp coarse Kosher salt (If using table salt, use half the amount)
- ½ tsp baking soda
- ¾ cup dark or semi-sweet chocolate chips
Instructions
- Melt the butter in a saucepan on the stove. In a bowl, whisk the hot melted butter with the granulated sugar, brown sugar, egg and vanilla, until smooth.
- In a separate bowl, sift together the flour, matcha powder, salt and baking soda. With a spoon or spatula, stir the dry ingredients into the wet ingredients, stirring just until no more flour remains. Let the dough sit at room temperature to cool for 10 minutes.
- Stir the chocolate chips into the cooled dough. The dough will be thicker now than it was before cooling.
- Divide the dough into 12 portions using a large cookie scoop with a 3-tbsp capacity. Shape the dough into balls, and flatten slightly with the palm of your hand. Refrigerate the dough balls for exactly 25 minutes.
- Preheat the oven to 350 F and line a large baking sheet with parchment paper.
- Place the chilled dough 2 inches apart on the baking sheet. Bake the cookies on the center oven rack for about 10-11 minutes, until the edges are set, but the centers are slightly underdone.
- Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
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