I didn't have enough matcha , so I tried with green tea leaves. The result was amazingly high in quality. Guests and friends have said that the slight bitterness is delicious, plus tea leaves are cheaper.If you freeze the dough, you can cut it easily. If the chocolate is too hard, roll the dough with a rolling pin on both sides and cut it slowly. If the dough falls apart, just stick it together again with your fingers and it'll be fine. Use tea leaves that are deep green, and pulverize to a fine powder. Add a little matcha for color. Recipe by mini

I'm a huge fan of American chewy chocolate chip cookies. I even think I eat more cookies than Elmo. I tried making cookies in the American way but with Japanese ingredients like green tea MATCHA. You know you can't buy these cookies at the store. If you like ice cream, try making ice cream sandwiches! It's freaking amazing! woooo.

I had leftover egg yolk, so I made this.The baking time depends on your oven, so adjust accordingly. Recipe by jh2trz

I needed to use up an egg yolk.I had a tiny bit of matcha on hand, so I used it up.Be careful not to set the cooking temperature get too high, or over bake the cookies. If you do, the matcha color will become browned. Recipe by Mamyuchoko

When I was in junior-high, I tried adding matcha to the cookies I usually made plain, and it turned into my favorite cookie that I still bake even today!! The matcha flavor is relatively strong while it's only fairly sweet, so you can enjoy both the aroma and bitterness of the matcha. Chill in the fridge during the summer.To mix the margarine well with a whisk, to leave the dough in room temperature when it's hard to slice, and to make sure the cookies don't burn. That's about it. The resulting quantity depends on the width of the stick. I recommend 1cm width when you slice the cookies for a crusty and tasty finish. For around 35. Recipe by Kobosuke

I thought that matcha and white chocolate must surely be perfect together. You can spread chocolate on the cookies too, but if you are giving them away as a present, having them too sticky is not good, so I put the chocolate inside like a sandwich.When the cookies bake, they turn brown rather than green, so after about 7 minutes, cover with aluminum foil. That way, they will keep their nice green colour. Use the leftover egg white in another recipe, such as Baked Meringue, or Tuiles. Recipe by Marimo1016

I wanted to make soft cookies combining two of my favorite flavors, white chocolate and matcha.The cookies are very soft straight out of the oven, but will harden over time. They are best if you let them cool down properly on a cake rack.The cookies will spread and puff up as they bake, so leave space around each dough ball. Recipe by Ayuq

The mini matcha chocolate chips that I received as a gift was so tasty that I made it myself. I also wanted my daughter to overcome her dislike of matcha.The deepness of color depends on the matcha, but I recommend you don't use more than 3 g. The wrapped dough from step 6 must be hardened like sticks that don't bend when stood.The color of the dough in step 8 looks really dark, but it becomes a nice green color when baked. For 50~60 cookies/2.5 cm [1.0 in]. Recipe by ko-ko