Friday, September 7, 2012

Matcha chocolate chip cookies

Cookies are one of my favorite things to bake, and recently I've perfected my recipe for homemade matcha chocolate chip cookies. Country Ma'am brand matcha cookies were definitely the inspiration for these, and I've found that an adjusted recipe from Food Network suits the matcha powder best.

The nice thing about this recipe is that it's extremely easy to make! The hardest part is probably just finding matcha powder. You can order it online here, or most larger asian supermarkets carry it. Just make sure you're buying the powder and not just matcha tea bags, etc.

Homemade Matcha Chocolate Chip Cookies
(recipe adjusted from Food Network)

1/2 cup (1 stick) unsalted butter (you may also sub melted coconut oil)
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1 heaping teaspoon fine salt
3 heaping tablespoons matcha powder
White and dark chocolate chips

Preheat to 375 degrees F. Line 2 baking sheets with parchment paper, silicone sheets, or tinfoil. (If you only have 1 baking sheet, let it cool completely between batches.)

Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.

Whisk the flour, baking soda, salt, and matcha powder in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips.

Scoop heaping tablespoons of the dough onto the prepared pans. Roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 8 to 9 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.

Store cookies in a tightly sealed container for up to 5 days.

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