Matcha Chocolate Chip Cookies
A delightful twist on the classic cookie recipe, combining rich chocolate chips with the earthy taste of matcha.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened, not melted, for the best texture.
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2.5 cups all-purpose flour Can be substituted with gluten-free flour.
- 2 tablespoons culinary grade matcha powder Use high-quality matcha powder for best flavor and color.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Add-ins
- 1.5 cups chocolate chips Feel free to swap with white chocolate or dried fruit.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed in the cookie dough.
- For thicker cookies, you can chill the dough in the refrigerator for 30 minutes to 1 hour.
Baking
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Notes
These cookies are best served warm or at room temperature. Pair them with milk or ice cream for a delicious dessert experience. Store them in an airtight container at room temperature for up to one week. Freeze for up to three months, ensuring they're wrapped well to prevent freezer burn.