Matcha Chocolate Chip Cookies
User Reviews
5
Matcha Chocolate Chip Cookies
Description
This cookie recipe uses melted salted butter mixed with beaten egg and two kinds of sugar to form the base. Flour, almond flour, baking soda, and culinary grade matcha powder are folded in to create a dough that holds together but is not overly wet. Matcha chocolate chips are folded throughout the dough for bursts of green tea flavor and sweetness.
The dough is chilled briefly, then portioned into evenly sized balls, pressed with additional matcha chips on top, and baked at 350°F for 10–12 minutes until just starting to brown at edges. The cookies have a tender, slightly chewy texture with a subtly bitter matcha nuance complemented by the sweetness of the chips and sugars.
These cookies offer a unique twist on classic chocolate chip cookies, providing a soft crumb and delicate green tea flavor suitable for those who appreciate matcha’s distinct taste. They can be enjoyed as a snack or dessert alongside tea or coffee.
Ingredients
- 4 tablespoon butter melted, salted
- ½ egg beaten, large
- 2 tablespoon light brown sugar or coconut sugar
- ¼ C granulated cane sugar
- ½ C all-purpose flour + more as needed
- 2 tablespoon almond flour optional
- ¼ teaspoon baking soda
- 1 teaspoon matcha high-quality culinary grade
- ¼ C matcha chocolate chips + extra for the tops
Instructions
- Preheat oven to 350°F/177°C.
- In a large glass bowl, add the melted salted butter, egg, and sugars. Whisk until everything is combined.
- Add the flour, almond flour (if using), baking soda, and matcha to the butter mixture and use a spatula to mix until it forms a dough.
- If you press the dough together, it should stick nicely into a ball and not crumble apart. If it appears too "wet," add 1 tablespoon of flour and mix again.
- Fold in the matcha chocolate chips to the cookie dough and mix until all of the chips are dispersed throughout the dough.
- Chill the dough in the fridge for 10 minutes.
- Use a small ice cream scoop to portion the cookie dough into 6 balls, about 40-42g each. Roll the balls with your hands and place onto a parchment-lined baking sheet or cookie sheet.
- Press in additional matcha chocolate chips on the tops of the cookies and chill in the refrigerator for another 15-20 minutes.
- Bake the cookies for 10-12 minutes at 350°F/177°C, until slightly puffy, dry, and slightly golden in colour. Don't overbake. The cookies should still retain a nice green colour from the matcha.
- Cool for 10 minutes on the baking sheet and carefully transfer the cookies onto a wire rack to cool entirely. Enjoy with a tall glass of milk.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 119mg | 5% |
| Potassium | 24mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 253IU | 5% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
