Matcha Chocolate Chip Cookies
User Reviews
5
Matcha Chocolate Chip Cookies
Description
These cookies begin with creaming softened butter with brown and white sugars, creating a tender dough base. An egg and vanilla extract are incorporated for moisture and flavor. The key ingredient, matcha powder, is added along with all-purpose flour and baking soda, imparting a distinctive grassy note and green color.
Chocolate chips, either regular or white, provide sweet pockets contrasting the slight bitterness of matcha. The dough is portioned into approximately one-tablespoon balls, spaced on a parchment-lined baking sheet, and baked at 3756 Fahrenheit for 7 to 9 minutes until the centers are just set but not overbaked.
The resulting cookies have a soft crumb with some crisping at the edges, balancing subtle earthy tones from matcha with smooth sweetness from chocolate. Cooling on the pan before transferring helps them set further.
Tips include using softened, not melted, butter for best texture, tightly packing brown sugar, and noting that different flour types like gluten-free blends can be used interchangeably without compromising the recipe. Combining different chocolate chip types or sizes adapts sweetness and texture.
Ingredients
- ½ cup butter softened
- ¾ cup brown sugar packed
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tbsp matcha powder
- 1 tsp baking soda
- 1 cup chocolate chips regular or white chocolate
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a stand mixer or large mixing bowl, cream together butter, brown sugar and white sugar until mixed.
- Then, add in egg and vanilla extract. Mix until combined.
- Add in remaining ingredients except chocolate chips. Stir until combined.
- Then, fold in chocolate chips.
- Use a cookie scoop to drop balls of dough onto lined baking pan. Dough should be about 1 tablespoon in size.
- Bake for 7 to 9 minutes or until middles of cookies are just set.
- Finally, remove from oven. Allow cookies to cool on pan for 5 minutes before transferring to a wire rack.
Notes
- Use butter softened to room temperature, not melted, for proper dough texture.
- Tightly pack brown sugar when measuring for accurate sweetness and moisture.
- Gluten-free all-purpose flour can substitute regular flour without altering the recipe.
- A mixture of regular and mini chocolate chips or white chocolate chips can be used according to preference.
- Bake cookies until just set in the middle; avoid overbaking to maintain softness.
- Dough balls should be about 1 tablespoon each for consistent size and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 255IU | 5% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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