Matcha Chocolate Chunk Cookies

Hand holding a thick green matcha cookie with melty chocolate chunks and flaky sea salt on top

5 from 1 vote

These matcha chocolate chip cookies are soft, chewy, and packed with real matcha flavor! Made with an extra egg yolk, honey, and cornstarch for the chewiest bakery-style texture, loaded with semi-sweet chocolate chunks, and ready in under 30 minutes with no chill time needed.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: cookies

Author: Chahinez Tabet Aoul

Ingredients

1/2 cup unsalted butter
1/3 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 egg yolk
1 tablespoons honey
1 teaspoons vanilla extract
1 & 1/2 cup all-purpose flour
2 & 1/2 tablespoons culinary-grade matcha powder
1/4 teaspoons baking soda
1/4 teaspoons salt
1/2 tablespoon cornstarch
1 cup semi sweet chocolate chips or chunks plus extra for topping

US Customary - Metric

Instructions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a large bowl using a hand mixer or stand mixer, cream unsalted butter, softened, softened butter, granulated sugar, granulated sugar, and packed brown sugar, brown sugar together on medium-high speed for 3 minutes until light and fluffy.
1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/2 cup packed brown sugar
Add large egg egg, egg yolk egg yolk, honey honey, and vanilla extract vanilla extract. Beat until well combined, about 1 minute.
1 large egg, 1 egg yolk, 1 tablespoons honey, 1 teaspoons vanilla extract
In a separate bowl, whisk together all-purpose flour flour, culinary-grade matcha powder, baking soda, salt, and cornstarch. Sift if your matcha or flour is clumpy, you want no dry pockets of matcha in the final dough.
1 & 1/2 cup all-purpose flour, 2 & 1/2 tablespoons culinary-grade matcha powder, 1/4 teaspoons baking soda, 1/4 teaspoons salt, 1/2 tablespoon cornstarch
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough should be a vibrant green.
Fold in the semisweet chocolate until evenly distributed. Scoop dough using a 4-tablespoon scoop (about 65-70g each) and place 4-5 cookies per sheet, spacing 3-4 inches apart.
1 cup semi sweet chocolate chips or chunks
Bake for 10 minutes until edges are set but centers still look soft and slightly underdone. If cookies haven't spread much by the 8-minute mark, remove from oven and gently bang the pan on the counter 2-3 times, then return to oven.
As soon as cookies come out of the oven, press extra chocolate chunks into the tops while they're still warm and soft. Add a sprinkle of flakey sea salt if desired. Cool on baking sheet for 8 minutes (they'll continue setting up), then transfer to a wire rack.

Nutrition