These no-chill matcha chocolate chip cookies are soft, chewy, and super easy! With just 7 ingredients, these are the perfect tea or coffee time treat!
Keyword: baking, chocolate, matcha
113gbutter(unsalted) softened at room temperature
30gchocolate chips (dark or milk chocolate) + more to top
1tspmatcha powderpure, culinary-grade
Preheat the oven to 190°C (375F) and line a baking sheet with parchment paper.
Place sugar and butter in a bowl of an electric mixer fixed with the paddle attachment and mix on medium speed for 1-2 minutes until mixture is creamy and smooth. Use a spatula to scrape and ingredients from the side of the bowl. Add the egg and mix well to incorporate.
Add sifted flour, baking soda, matcha powder and mix using a spatula until combined. Do not over-mix. Fold in chocolate chips and incorporate into dough. Dough will be soft and moist but not sticky.
Take spoonfuls of cookie dough (using a spoon or ice-cream scoop), roll into a ball, and place on baking sheet with parchment paper, leaving 1 inch space between each dough ball. Top cookie dough balls with more chocolate chips as desired.
Bake in a preheated oven for 8-10 minutes until cookies have spread and are a very light golden brown at the bottom edges.
Allow cookies to cool on baking sheet for 10 minutes (cookies will be soft when out of the oven and harden as they cool down), then transfer to cooling rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 4 days.