Chocolate Matcha Poker Chip Cookies

These are actually easier to make than it might seem. The process is similar to forming the Checkerboard cookies, only here the core is a matcha-colored cylinder which is subsequently wrapped into striped dough (alternating chocolate and matcha strips), then followed by a layer of chocolate dough.

Obviously, the cookies can be turned into chocolate-vanilla, chocolate-coffee, or any other variety you can think of.

Makes about 44 cookies


  • 4 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 12 oz (3 sticks) unsalted butter, at room temperature
  • 1 ½ cups packed light brown sugar
  • 1 egg + 1 egg yolk
  • 1 ½ tsp pure vanilla extract
  • ½ cup Dutch cocoa powder, sifted (to be added to a larger (2/3rd) portion of dough)
  • 3 tbsp matcha powder (to be added to a smaller (1/3rd) portion of dough)


Sift together the flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Beat in the egg and egg yolk, one at a time, then vanilla extract. Add the flour mixture and mix to combine. Finish the mixing with your hands or a wooden spoon.

Divide the dough in two 1/3rd and 2/3rd portions (it’s better to weigh than eyeball). Knead ½ cup of cocoa into the larger portion of the dough, and the matcha powder into another-smaller portion.
Divide the chocolate and matcha dough in half. Form each of total four portions into a rectangle, wrap individually in plastic, and refrigerate for at least 2 hours and up to a day.

First, remove one matcha dough portion from the refrigerator and roll it into a thin and long (11-inch) cylinder. If the dough is too firm after spending too much time in the fridge, let it sit on the counter for about 20 minutes to soften slightly. Wrap the formed cylinder into plastic wrap, slide into a cardboard paper cylinder (from the paper towel roll) and refrigerate until firm.

Take one portion of the chocolate and the remaining (second) portion of the matcha dough and let them sit on the counter for about 15-20 minutes to soften slightly.

On parchment paper (preferred) or a lightly floured surface, using a floured rolling pin, roll one each portion of dough (separately, of course) into about ½ -inch thick rectangles. Using a pizza wheel (such a wonderful tool for this job) cut out six ½ -inch wide and 11-inch long strips from each dough (12 strips total). Working on the parchment and handling the strips delicately, alternate chocolate and matcha strips, pressing them to each other gently with a ruler, to form the striped rectangle of dough. Do not refrigerate the striped dough unless it’s absolutely necessary, otherwise it won’t adhere to the matcha core. Remove the chilled and firm matcha cylinder from the fridge and place it onto the striped dough along the stripes. With a help of the parchment, bring the striped dough up and around the matcha cylinder to enclose it completely. Roll gently to make sure there’re no gaps between the core and the striped dough. Wrap this enlarged cylinder into plastic and refrigerate again until firm.

When ready to continue, on the parchment paper roll the remaining chocolate dough into a rectangle about 1/3-inch thick and about 12 inches long. Place the firmed chocolate-matcha cylinder into the center, long sides parallel, and with the aid of the parchment, wrap the dough around the cylinder, pressing firmly to adhere. Roll the finished log to smooth it up and ensure the adhesion. Wrap in plastic and refrigerate well. It would be the best to leave the formed cookie log in the refrigerator overnight. Don’t rush if you are after the uniform shape of the cookies.

When ready to bake, center an oven rack and preheat the oven to 350F. Cover a large baking sheet with parchment or a silicone mat. Using a very sharp knife, slice the cookie-dough log into ¼-inch thick slices, giving the log about quarter roll after each slice. Place on the prepared baking sheet leaving about 1 inch all way around them. Bake the cookies, in batches, for about 12 minutes until firm and golden brown on the bottom. Don’t let them bake for too long, or the color contrast between the chocolate and matcha dough will be lost. Cool on the baking sheet on a rack for 15 minutes. Then transfer the cookies to the rack and cool completely.

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39 Responses to “Chocolate Matcha Poker Chip Cookies”

  1. Wow, easier than I thought it would be.

  2. the shape is perfect!

  3. How do you get these to look so fantastically perfect? Wow!

    My husband would be tickled if I made some of these for his next guys’ poker night… hmmm… :)

  4. These are perfect – it’s so neat it’s unbelievable! I’m sure th combo of matcha and chocolate is delicious too!

  5. Wow!!!!! They are just perfect!!! I love them.

  6. These are beautiful and original! Wow! How do they taste?

  7. hey there, they look so perfect :)
    am sure they will test absolutely delicious.
    can i replace this Matcha powder with something else?
    what is it?

  8. These look amazing! What great instructions, Vera. They are perfect and would be fun to experiment with different flavors.

  9. WOW!! stunning! very creative…I have to try matcha, i am hearing so much about it!

  10. What prettybiscuits! Great technique!



  11. wow these are beautiful :)

  12. Fantastic idea, perfectly executed.

  13. WOW! Looks perfect!

  14. if poker was actually played with edible chips, i’d be the worst player ever–i’d eat every single one and be out before the first hand was dealt. :)

  15. These are so cool looking! I just don’t know if a man would even appreciate them, so I think I would do it for girls night.

  16. These look awesome

  17. no that is one PERFECTLY rolled log of dough!!!

  18. What a fantastic and original idea. They are really beautiful to look at and yummy too I’m sure.

  19. Vera, these cookies are like the real poker chips. Am wondering if I could pass these on and cash them in for reall dollars??

  20. Oh! These cookies are so cute!

  21. Thank you, everybody, for your wonderful comments!

    Veena, matcha is Japanese powdered green tea. You can omit it altogether and make chocolate-vanilla cookies instead.

  22. I can’t believe you got them to look so perfect! Mine always look a little messed up! And matcha is something I haven’t ever tried! The cookies look delicious, maybe it’s time that I do!

  23. Wow how impressive!
    Love the shape. Love the color. Love the idea!

  24. These are just amazing. I love the combination of matcha and chocolate. These would be deadly to have in front of me!

  25. Hi vera

    what a beautiful cookies, I like the design and now you gave me a recipe to use the matcha powder I bought and never used.
    great photos

  26. Oh, Vera, you are a genius!

  27. WOW. Seriously. I’ve made my fair share of cookies with shapes made int ot the centers like these but these are insanely perfect! The texture, how they rose. Everything! Just beautiful!

  28. Ils sont superbes, parfaits, délicieux!

  29. pas tomy imill./

  30. VERA!! AMAZING COOKIES!! MY boyfriend is a poker player!! he loves it, he’ll be soo happy when I make these for him… =) THANKS!!!

  31. Okay, I thought I’d throw in a reply since I actually attempted these cookies. I attempted to make these cookies the actual poker chip size, so I worked at a very small scale, which might have made it way too difficult. Maybe I packed the flour too tight when measureing and there was too much or something, in addition to adding matcha and cocoa (I used Hershey’s unsweetened cocoa, because I couldn’t find Dutch–does that matter?), because my flour was too dry and it was crumbling and falling apart. (Note too all, if your flour’s too dry, this baking project is pretty much impossible.) I really had a lot of difficulty with all the refrigerating and thawing, and it was very frustrating. The result was a very misshapen pattern.

    Vera, you truly know your craft and your skills are mind-blowing. I thought these cookies would be hard, but that they’d still come out okay looking in the end, but no… I think I need a looooot more practice before that’ll happen.

  32. *measuring
    *Note to all:

    Wow, I really should have proofread that before hitting send. *facepalm*

  33. Natalie, thank you very much for your feedback. I’m sorry the cookies didn’t turn out as you hoped they would. You definitely shouldn’t have packed the flour at all, just fill a measuring cup using a spoon, then level it with a finger or a knife.

  34. What fun! I’ve done similar myself, and one trick I’ve found really helpful — refrigerating the logs at least overnight is key, but if you just put them on a pan or plate in the fridge, you end up with one side a little flattened, and have to either live with it or roll it again till it’s round, which is hard with the now-chilled dough. The solution I’ve found is to take a pan long enough to hold your log and fill it with sugar (if you only have a wide, flat pan, just make a mound as long as your log), then gently nestle the wrapped log into the sugar. Because it’s not laying on a flat surface, it will stay perfectly round while chilling; the sugar so used can just be returned to the bag or canister afterwards.

  35. I just stumbled upon this recipe, and I really really want to give this a try. BUT I am a vegan which means no butter or eggs.

    The butter I can find a substitute for (vegan butter rocks!) but the egg is a little bit more tricky as the substitute really depends on what you need the egg for. Do you know if the egg is meant to make the final cookie more moist? or is it used as some sort of binding agent? Also what is the purpose of the extra yolk? Have you tried this recipe with just two whole eggs?

    Thanks for any suggestions you might have. I know you posted this a long time ago!!

  36. So I found this recipe just recently and thought I’d give them a try for my Husband’s Poker night.

    I found the recipe a little fiddly in terms of putting the cookies together, and I left out the Macha, and just made them chocolate and Vanilla, but the final product was fantastic! My husband and his buddies LOVED them, and their comments were worth the time I spent on making them.

    These are a definite keeper! Thanks!

  37. Dawn, you are very welcome! I’m so glad you and your husband liked them. Thank you for the feedback.

  38. Vera,

    Great recipe! I made these this past weekend and just posted about it on my blog. This recipe was a lot of fun! Next, I think I will try the checkerboard ones!

  39. This looks great! I tried making these, and I have a question. You say to divide the dough into 1/3 and 2/3 with the chocolate being the larger amount. Then you say to divide each portion in half. My problem was that when I went to roll the dough to do the stripes, I had way more chocolate then the vanilla. I ended up mixing the extra chocolate back in with the other portion of chocolate,but then I had part that was firm from being in the fridge and part I had extra that was soft. I should have but the whole portion back in to refrigerate but I had to wrap the dough. Dd I do something wrong?

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