Chewy, lightly sweet matcha chocolate chip cookies with rich flavors—perfect for a relaxing break or satisfying your sweet cravings!
If you love the chewiness of American cookies but always find them too sweet, this recipe is for you!
After testing it at least 30 times, I’ve crafted thick, chewy matcha chocolate chip cookies with just the right level of sweetness.
The rich brown butter, nuts, and eggs perfectly complement the earthy matcha, which has a balanced flavor even matcha skeptics (like my husband!) will enjoy.
If you love Japanese desserts, be sure to check out my Japanese Sweet Potato Dessert and Chocolate Mochi Ice Cream recipes too!
Why You'll Love This Recipe
- Not Too Sweet: I was born and raised in Japan, so when I say this isn’t too sweet, I really mean it! You’ll be able to taste the natural flavors of each ingredient, especially the earthy notes of matcha.
- Chewy, Gooey, and Oh-So-Wooey: American cookies are soft and chewy because all that sugar locks in moisture. But I found a way to get that same chewy texture without overloading on sugar!
- Rich Brown Butter Flavors: Brown butter gives these cookies a deep, nutty richness. So even though they’re not super sweet, they still taste perfectly satisfying!
Notes on Ingredients
See the recipe card for the full ingredients list.
- Matcha: choose high-quality, pure matcha harvested in Japan, or the right kind of matcha for baking. Be careful not to choose those mixed with sugar and/or milk powder.
- All-Purpose Flour: Be sure to measure it correctly—fluff the flour, gently spoon it into the measuring cup without packing, and level it off with a knife (this How to Measure Flour article is a great resource!). But honestly, the best way to get precise and consistent results is to use a kitchen scale. I highly recommend it!
How to Make Matcha Chocolate Chip Cookies
Step 1: Brown butter over medium-high heat, then chill for 5 minutes
Step 2: Whisk in sugars until combined
Step 3: Add the egg and egg yolk, then whisk until the mixture becomes lighter in color, thicker, and forms a ribbon-like trail when lifted
Step 4: Fold in dry ingredients with a spatula—don’t overmix
Step 4: Gently fold in the chocolate chips and nuts, cover, and chill for at least 2 hours—or skip if you're in a hurry!
Step 5: Bake at 350°F for 10-12 minutes. Cool, transfer to a rack, and enjoy with a glass of milk!
Kurumi's Tips
- Measure Flour Properly: For the best results, fluff the flour with a spoon before gently spooning it into your measuring cup—don’t pack it down! Level it off with a knife for accuracy. Even better, use a kitchen scale for the most precise and consistent results (This How to Measure Flour article is a great resource!).
- Use a White Pot for Browning Butter: It makes it much easier to see the color change!
- Mix Eggs and Sugar Well: Whisk until the mixture lightens in color and forms ribbon-like streaks when lifted. This step helps dissolve the sugar, ensuring it blends smoothly with the other ingredients.
- Chill the Dough: This step is optional, but it makes the cookies denser and chewier—highly recommended!
Storage & Reheating Instructions
- Cookie dough:
- In the Fridge: Store for up to 3 days.
- In the Freezer: After chilling the dough in the fridge for at least 2 hours, scoop the dough onto a plate or baking sheet with a cookie scoop and freeze. Once frozen, transfer the dough to an airtight container or plastic bag and store it for up to 6 weeks. To bake from frozen, preheat the oven to 330°F and bake until golden (about 12-17 minutes).
- Baked cookies: Once the cookies have cooled, store them in a plastic bag at room temperature for up to 2-3 days, in the fridge for up to 5-7 days, or in the freezer for up to 1 month.
FAQs
What is Matcha?
Matcha is a Japanese green tea powder made from finely ground dried tea leaves. It has a bitter, earthy taste.
Note: Matcha contains a small amount of caffeine (approximately 30 mg per serving), so keep that in mind if you avoid caffeine.
More Japanese Dessert Recipes
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Chewy Brown Butter Matcha Chocolate Chip Cookies with Nuts
Chewy, lightly sweet matcha chocolate chip cookies with rich flavors—perfect for a relaxing break or satisfying your sweet cravings!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 130g / 4.6 oz, spooned and leavened (see Note 1)
- 2 tablespoons matcha powder 12g / 0.4 oz, culinary grade (see Note 2)
- ⅜ teaspoon kosher salt
- ⅜ teaspoon baking soda
- ¼ cup nuts of your choice roasted and minced (see Note 3) (e.g. hazelnuts, macadamia nuts, walnuts, cashews), 28.25g / 1 oz
- ½ cup chocolate chips of your choice 85g / 3 oz
Wet Ingredients
- 6 tablespoons unsalted butter cubed, 85g / 3 oz
- ¼ cup brown sugar packed, 66.2g / 2.3 oz
- 2.5 tablespoons white granulated sugar 34g / 1.2 oz
- 1 egg
- 1 egg yolk
- Sea salt to sprinkle on top see Note 4
Instructions
- Prep the Ingredients: In a small bowl, whisk together 1 cup all-purpose flour, 2 tablespoons matcha powder, ⅜ teaspoon kosher salt, and ⅜ teaspoon baking soda. Roast and chop ¼ cup nuts of your choice. Dice 6 tablespoons unsalted butter into cubes.
- Brown the Butter: Place the cubed butter in a pot over medium-high heat. Stir or swirl it continuously. Once it melts, keep browning for about 2 to 3 minutes until it turns golden and smells nutty. Remove from heat, pour into a heatproof bowl, and chill in the fridge for 5 minutes.
- Mix Butter and Sugar: Add ¼ cup brown sugar and 2.5 tablespoons white granulated sugar to the cooled brown butter. Whisk until smooth and combined.
- Add Egg and Yolk: Add 1 egg and 1 egg yolk, then whisk for about 3 to 5 minutes, until the mixture becomes lighter in color, thicker, and leaves a ribbon-like trail that slowly fades when lifted.
- Combine with Dry Ingredients: Fold the dry ingredients into the wet mixture with a spatula. Be gentle—don’t overmix.
- Add Chocolate and Nuts: Carefully fold in ½ cup chocolate chips of your choice and your chopped nuts.
- Chill the Dough: Cover the dough and let it chill in the fridge for at least 2 hours or up to 3 days. In a rush? You can skip this step, but chilling the dough makes the cookies denser and chewier. For the best texture, I highly recommend it!
- Bake the Cookies: Move the oven rack to the middle. Preheat your oven to 350°F (325°F for convection). Let the dough sit for about 10 minutes at room temperature to soften. Scoop it onto a baking sheet lined with parchment or silicone mats (see Note 5). Bake for about 8 to 10 minutes until the surface gets slightly brown. Keep an eye on them—don’t overbake! Bake one sheet at a time for best results.
- Cool the Cookies: Sprinkle a little sea salt on top, then let the cookies cool on the baking sheet for about 5 minutes, or until they’re firm enough to move. Transfer them to a rack and let them cool for another 15 to 20 minutes. Now, grab a glass of milk and enjoy!
Notes
- (Note 1) Using a Digital Scale: If you can, I really recommend using a digital scale for the most accurate results. If you don’t have one, fluff the flour with a spoon, then gently spoon it into your measuring cup (no packing!) and level it off with a knife. For the best results, check out this How to Measure Flour article.
- (Note 2) Culinary Grade Matcha: Make sure you’re using high-quality, pure matcha from Japan (or one that's meant for baking). Avoid blends with sugar or milk powder.
- (Note 3) Roasting Nuts: Roast your nuts in a 350°F oven for about 8 minutes until they are golden brown and smell nutty. Let them cool before using them in your dough.
- (Note 4) Adjusting the Salt: If you’re not sprinkling sea salt on top, bump up the salt in the dough to ½ teaspoon per batch.
- (Note 5) Cookie Scoop Size: I used a #20 cookie scoop, which holds about 3 tablespoons of dough. You can make your cookies bigger or smaller if you prefer, just keep an eye on them while baking and pull them out when the top is lightly browned to avoid overbaking or underbaking.
- Cookie dough:
- In the Fridge: Store for up to 3 days.
- In the Freezer: After chilling the dough in the fridge for at least 2 hours, scoop the dough onto a plate or baking sheet with a cookie scoop and freeze. Once frozen, transfer the dough to an airtight container or plastic bag and store it for up to 6 weeks. To bake from frozen, preheat the oven to 330°F and bake until golden (about 12-17 minutes).
- Baked cookies: Once the cookies have cooled, store them in a plastic bag at room temperature for up to 2-3 days, in the fridge for up to 5-7 days, or in the freezer for up to 1 month.
Kurumi says
Omg, I couldn’t be happier with how this recipe turned out! It’s so chewy, gooey, and still incredibly soft the next day. I love American cookies, but they’re usually too sweet for me—so I’m thrilled to have my own perfectly chewy, not-too-sweet version to share with others who feel the same way! Hope you love them as much as I do.
Okay, now let me grab a glass of milk and have another one... I know I said the last one was my *last* one a few minutes ago, but oh well!