A fun Japanese twist on a favorite classic dessert: matcha chocolate chip cookies!
While my preferred recipe for Matcha Chocolate Chip Cookies calls for multiple flours and is a little more intensive, I thought it would be fitting to post a recipe that’s a little more tangible by using common ingredients that you already have in your pantry.
I used to make these matcha chocolate chip cookies often for my best friend and old roommate, Jenny. She was completely addicted (and she requested I post the recipe on here so she can make them at home since we don’t live together anymore). The matcha adds a nice earthiness in a really buttery cookie. This recipe is also good if you add nuts or use white chocolate chips instead of regular chocolate chips. If you prefer your desserts on the sweeter side, you can use milk chocolate instead of semisweet.
I hope this recipe brings you and your loved ones little happiness during this quarantine. Stay safe and happy cooking!
If you don’t have matcha at home, head to MY PANTRY or to the “Shop this post” section below to order my favorite ones straight to your door!
Matcha Chocolate Chip Cookies / 抹茶チョコチップクッキー
Ingredients
- 2 cups all purpose flour
- 1 tbsp matcha powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter melted (and cooled)
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla
- 1 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, sift flour, matcha, baking soda, and salt.
- In a large separate bowl, put brown sugar, white sugar, and butter and beat until creamed. Add in vanilla extract, egg, and egg yolk. Mix until creamy.
- Mix the flour mixture into the butter mixture until just blended (do not over mix). Add chocolate chips and fold into the dough.
- If you would like the flavors to meld more, put the dough into plastic wrap and refrigerate for several hours. You can skip this step if you prefer but it does make a difference in texture and taste.
- Form dough into small balls (about 1 tbsp or small golf ball sized – if it's refrigerated they will hold their shape into balls but if you skipped that step they won't be ball shaped really). Place onto prepped baking sheet about 2-3 inches apart.
- Bake 8-10 minutes, depending on your oven, or until edges are lightly browned. Let cookies cool on the baking sheet for a couple of minutes before transferring it to a rack to cool completely. Then enjoy!
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