Matcha Cookies
The first time I tried matcha in a recipe, I remember being so nervous that the final product was going to taste like grass that grows in my backyard. However, this was not the case and actually ended up adding one of those bakes to my menu. Not only did my experimental bake not taste like grass, but actually ended up being a great base to pair with flavors like vanilla and raspberry.
This week I decided to try matcha in cookies, and knew I had to share it with all of you. They’re a bright, fun, and delicious take on the traditional chocolate chip cookie that you’ll be sure to love. Don’t forget to #ovenbakedbybianca if you try this recipe out and comment below any changes you made! This recipe is adapted from Broma Bakery’s “The BEST Chocolate Chip Cookies”.
Yields one dozen ice cream scoop sized cookies
Ingredients
¾ cup salted butter
¾ cup brown sugar
½ cup granulated sugar
1 egg & egg yolk
1 tablespoon vanilla extract
1 ¾ cup all purpose flour
2 teaspoons matcha powder
1 tablespoon sea salt
18 oz of dark chocolate chips (roughly chopped)
How to Make it
In a medium-sized saucepan, heat butter on medium until it starts to turn foamy. Watching carefully while whisking, let the butter turn a light golden brown color. Once it reaches this point, take the butter off the heat and pour into a mixing bowl. Place this bowl in the refrigerator to cool.
Take butter out of the refrigerator and begin beating the butter, sugar, and brown sugar on medium with a hand or stand mixer. Once creamed together, beat in your eggs and vanilla.
For the dry ingredients, use the spoon & level method for most accurate measurement (see notes at end of recipe). Using this method, add your flour, matcha powder, and 1 teaspoon of sea salt (we are saving the rest of the tablespoon for sprinkling over the top).
Mix on medium until fully combined. With a spatula, fold in the chocolate chips. Then, use an ice cream scoop to create even-size cookies on a silicon or parchment covered baking sheet. Place the cookie sheet in the refrigerator for at least one hour to firm up the dough.
Preheat the oven to 350 degrees Fahrenheit. Bake cookies for 15-18 minutes or until light golden brown. Once you take them out of the oven, give the cookies sheet a heavy tap against your counter or cooktop. This will create a nice crinkle effect on your cookies. Wait five minutes and sprinkle sea salt to your liking.
Notes:
Spoon & Level Method
Take a large spoon and pour dry ingredients into measuring cups. Then use the back of a butter knife to level the top of the measuring cup.
