Matcha Chocolate Chunk Cookies
Salty, sweet, and just a little bitter.
Looking for a little twist on chocolate chunk cookies? Matcha has a rich flavour with hints of bitterness and umami – a great pairing for decadent chocolate. This recipe makes the perfect weeknight treat as it comes together in just one bowl and into the oven in just a few minutes.
Why you’ll love this recipe:
Quick and easy to make.
Perfect blend of chocolate and matcha.
Chewy centre with crispy edges.
Top tips or making perfect vegan cookies:
Beat the butter and sugar well. Part of making the perfect cookie is beating the butter and sugar well enough. For this recipe we use softened vegan butter and mix with both brown and granulated white sugar. Using a hand mixer until combined and smooth.
Don’t over-mix the dough. Once you add the flour you’ll want to be very careful about how much your mixing the cookie dough. Over mixing flour with promote gluten development leading to a tough cookie.
Use a cookie scoop. For even cookies that bake at the same time a cookie scoop is perfect! A simple tool that keeps cookie dough all a similar size. Alternatively you can weigh out the cookie dough.
Bake for 11-12 minutes. You’ll think the cookies aren’t fully baked but we promise you they are baked just enough. They’ll continue to bake on the baking sheet after being removed from the oven. Plus they give you that perfectly chewy centre!
Make perfectly round cookies with a cookie cutter. For perfectly round cookies, take a cookie cutter larger than the baked cookies place it over the cookie and scoot it until it’s perfectly round. This is a trick we learned from Cloudy Kitchen.
How to make Matcha Chocolate Chunk Cookies:
Prep Time: 13 Min | Bake Time: 12 Min | Total Time: 25 Min
Makes: 12 Cookies
Ingredients
1 flax egg, (1 tbsp ground flaxseed + 3 tbsp lukewarm water)
113 g (1 stick) vegan butter, softened
150 g (¾ cup) brown sugar
50 g (¼ cup) granulated sugar
1 tsp vanilla extract
180 g (1½ cups) all-purpose flour
10 g (1 tbsp) matcha powder
½ tsp baking soda
kosher salt, to taste
50 g dark chocolate, chopped
Instructions
Before you start: Prepare the flax egg by combining 1 tbsp ground flaxseed and 3 tbsp of lukewarm water until thickened and gelatinous.
Preheat oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper.
Beat together softened vegan butter, brown sugar, and granulated sugar with an electric hand mixer for 5-6 minutes or until light and fluffy.
Mix in the thickened flax egg until combined.
Add in the all-purpose flour, matcha, baking soda, and kosher salt – beat in until just combined.
Fold in the chopped chocolate chunks with a silicone spatula until combined.
Scoop cookie dough with a 3 tbsp cookie scoop onto the prepared baking sheet about 2 inches apart. You’ll likely need to bake the cookies in two batches.
Bake in preheated oven for 11-12 minutes.
Once baked, let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
To bake remaining cookies repeat steps 6-8.
Ingredient Notes:
All-Purpose Flour – We use the store brand unbleached all-purpose flour. For us that’s the no name brand. Any all-purpose flour should work for this recipe.
Flax Egg – A combination of ground flaxseeds and lukewarm water to make a gelatinous mixture similar to an egg. This is our go-to egg substitute for vegan cookies.
Matcha – Our go-to matcha is from Ikuyo variety from Ippodo Tea. For the best matcha flavour look for something that has a vibrant green colour and rich taste. If you’re a matcha lover, we promise a good quality matcha is worth the investment.
Sugar – This recipe calls for both granulated sugar and brown sugar. If it’s of concern for you, some granulated sugar is filtered through bone char. However if you’re in Canada most is vegan-friendly.
Vegan Butter – This recipe uses the Becel Plant-Based Sticks. We recommend using that for the most accurate results, but if you have a favourite vegan butter brand you can use that instead.
Chocolate Chunks – We like to chop our chocolate chunks from a dark chocolate bar. This gives it a great disbursement of chocolate throughout the cookie with irregular sized pieces.