These chunky Dark Chocolate Matcha Cookies are so soft and reminiscent of a bakery style cookie. They are earthy, sweet, made with browned butter, and have pools of delicious dark chocolate. The best part is they require absolutely no chill time!
Dark Chocolate Matcha Cookies
Dark Chocolate Matcha Cookies Ingredient Notes
- Browned Butter: Melting and browning the butter gives your cookies a chewy texture and delicious nutty flavor.
- All Purpose Flour
- Matcha Powder: Make sure you are using culinary grade matcha (not all are created equal).
- Corn Starch: This is so you do not have to chill your cookie dough prior to baking and what keeps your cookies from spreading as they bake.
- Baking Soda
- Brown Sugar
- Granular Sugar
- Cream Cheese: This gives your cookie a super soft texture while lending some moisture. You can use sour cream or Greek Yogurt in it’s place. It has to be room temperature or the cookie dough will not mix together properly.
- Eggs: Same as the cream cheese, make sure it is at room temperature or the cookie dough will not mix together properly.
- Vanilla Extract
- Dark Chocolate: Use a high quality, 87% cocoa, dark chocolate bar. Roughly chop into large chunks for pools of chocolate (like mine).
How To Make The Best Dark Chocolate Matcha Cookies
Brown the Butter over medium heat, stirring continuously, until it turns nut brown in color.
Whisk Dry Ingredients. All- purpose flour, matcha powder, baking soda, corn starch, and salt.
Beat Together Wet Ingredients. browned butter, cream cheese, and sugars beat until lightened in color. Then the eggs and vanilla until fully incorporated and fluffy.
Combine Wet and Dry Mixtures until fully incorporated.
Fold in Chopped Dark Chocolate. I like to do this part by hand with a spatula, just because.
Scoop and Form. Take a two tablespoon scoop of dough and form into a round, thick, flat disk. Remember there is no spreading here so what you form is what you get!
Bake. 10 to 12 minutes at 350° F. The cookie tops should be set and the bottom edges slightly browned in color
Cool on the cookie sheet for at least ten minutes and then to room temperature. This allows them to firm up to that perfect texture.
Secrets To Perfect Dark Chocolate Matcha Cookies
Room temperature ingredients always. The browned butter, cream cheese, and eggs all need to be room temperature so the cookie dough mixes up properly.
Make sure your baking soda is not expired. The baking soda helps to give these cookies a cakey and soft texture. If the baking soda is expired you will have a flat lifeless cookie.
Let your cookies cool on the cookie sheet for 10 minutes. This helps the cookies to firm up and caramelize on the bottom.
Use dark chocolate that comes in a bar, it is so much better than chips! Feel free to use any dark chocolate you prefer, I used a 70% bar.
Freezing and Baking For Later
These Matcha Cookies are perfect for freezing and baking at a later date. Start by making the dough and portioning it. Place the portions on a baking sheet, throw them into the freezer until they are frozen, and place them in a freezer bag or airtight container. They can be froze for up to three months.
When you are ready to bake the cookies, place them frozen on a prepared baking sheet. Bake at 350° F for ten to fifteen minutes until golden brown. Keep in mind it does take a few minutes longer to bake because they are cold.
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Dark Chocolate Matcha Cookies
- ½ cup unsalted butter; browned
- ¼ cup cream cheese; room temperature
- ½ cup brown sugar
- ½ cup granular sugar
- 2 eggs; room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 ½ tablespoons matcha powder
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 dark chocolate bar; roughly chopped
- In a pan heat butter over medium heat, stirring continuously, for 5 minutes or until it turns nut brown in color.
- Pour into a glass bowl and allow it to come to room temperature.
- In a medium sized bowl, whisk together all-purpose flour, matcha powder, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, beat together the browned butter, cream cheese, brown sugar, and white sugar until combined and light in color.
- Add eggs and vanilla extract. Beat for 1 to 2 minutes or until the mixture has lightened in color.
- Add the dry mixture (all-purpose flour, matcha powder, cornstarch, baking soda, and salt). Beat together until fully incorporated.
- Fold in the chopped dark chocolate.
- Take a scoop of dough (about 2 tablespoons) and flatten it into a round, thick, flat disk. Place on the prepared baking sheet.*These cookies do not spread but still need a little space between them.
- Bake for 10 to 12 minutes or until the tops have set and the bottom edges are slightly browned in color.
- Remove from oven and allow the cookies to cool (and continue to cook) on the cookie sheet for 10 minutes.
- Transfer to a cooling rack and allow them to cool to room temperature.
- Room temperature: in an airtight container for up to a week.
- Refrigerator: in an airtight container for up to 2 weeks.
- Freezer: wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
If you make my Dark Chocolate Matcha Cookies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!