Matcha Chocolate Chip Cookies
Matcha chocolate chip cookies balance the subtly earthy, herbal flavor of matcha green tea with the sweetness of white or dark chocolate chips. These vibrantly green cookies are delightfully soft and perfectly thick with just the right touch of sweetness.
Servings: 20 cookies
Equipment
Ingredients
- ¾ c plant or reduced fat butter (like Land O Lakes)
- ⅔ c granulated sugar
- ½ c light or dark brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2¼ c all-purpose or white whole wheat flour
- 1-2 Tbsp matcha powder
- 1 tsp baking soda
- ½ tsp salt
- 1 c white or dark chocolate baking chips
Instructions
- In a stand mixer, cream together butter, granulated sugar, and brown sugar at medium speed. Beat in the eggs, one at a time, and vanilla extract.
- In a medium bowl, combine flour, matcha powder, baking soda, and salt. Reduce the mixer speed to low. Gradually beat in matcha-flour mixture. Fold in the chocolate chips.
- Refrigerate the dough for a minimum of 30 minutes before shaping. When you're ready to shape dough, preheat the oven to 350℉. Spoon about 1½ tablespoons of dough onto a baking sheet, spacing 2 inches apart. Repeat until the cookie sheet is full.
- Bake cookies for 10 to 12 minutes, until the edges are set but the centers are still soft. Allow cookies to cool partially on the baking sheet for 5 minutes before transferring to a cooling rack or wax paper to finish cooling.