Bakery-Style Matcha Chocolate Chip Cookies
Eight large matcha cookies, about 75 grams each, with chocolate chips folded through a green tea dough. No chilling, so the dough goes straight from bowl to oven. Soft in the middle with crisp edges, and about 30 minutes start to finish.
Servings: 8 cookies
Calories: 355kcal
Equipment
- 1 baking tray
- 1 MIxing Bowl
- 1 hand mixer or spatula
Ingredients
- 1 ¼ cup All purpose flour 180 grams
- 1 tablespoon Matcha Powder/ Green tea powder
- 1 tablespoon Powdered milk
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter
- ¾ cup Sugar
- 1 piece Egg room temperature
- 1 teaspoon Vanilla extract or vanilla bean paste
- ¾ cup Chocolate chip/ chocolate chunks
Instructions
- Preheat and prep. Heat the oven to 350°F and line a baking sheet with parchment. Have the butter and egg at room temperature before you start.
- Sift the dry ingredients. Push the flour, matcha, powdered milk, baking powder, and salt through a fine mesh strainer into a bowl, then whisk to combine. Matcha clumps, and a clump in a baked cookie is a bitter green pocket.1 ¼ cup All purpose flour, 1 tablespoon Matcha Powder/ Green tea powder, 1 tablespoon Powdered milk, ½ teaspoon Baking powder, ½ teaspoon Salt
- Cream the butter and sugar until pale and fluffy, about 2 minutes. Add the egg and vanilla and mix until fully combined.½ cup Butter, ¾ cup Sugar, 1 piece Egg, 1 teaspoon Vanilla extract or vanilla bean paste
- Add the dry ingredients to the wet in two or three additions, mixing just until no dry flour remains. Don't overmix.
- Fold in the chocolate chips with a spatula.¾ cup Chocolate chip/ chocolate chunks
- Scoop 75 grams per cookie, eight total, spaced about 2 inches apart on the sheet.
- Bake 12 to 14 minutes, until the edges look matte and dry. Green makes golden hard to judge, so go by the edges rather than the color.
- Cool on the sheet for 10 minutes before moving them. Cookies this size keep setting on the hot pan, and moving them early breaks them.
Notes
Yield. Makes 8 large cookies at about 75 grams each. For smaller cookies, scoop 40 grams for 15 and cut the bake to 10 to 11 minutes.
Buy culinary grade matcha, not ceremonial. Ceremonial is made for drinking and costs three or four times as much. In a cookie you won't taste the difference. Check the color in the tin: bright emerald means fresh, dull or brownish means old, and old matcha bakes brown and tastes bitter.
Sift the matcha with the flour. It clumps in a way flour doesn't, and a clump that survives into a baked cookie is a bitter green pocket.
Baking powder, not soda. Soda pushes browning, which works against a green cookie. This is why the recipe uses powder and skips brown sugar.
Butter at room temperature means it holds a dent when pressed, not that it's shiny or slumping. Butter softened in the microwave spreads before the cookie sets.
Judge doneness by the edges, not the color. Green makes golden hard to read. Pull them when the edges look matte and dry and the centers still look soft.
If they spread too much, your kitchen is warm or the butter was too soft. The recipe doesn't need chilling, but 20 to 30 minutes in the fridge fixes it. Use a cool pan for the second batch.
Freezing the dough. Scoop the balls, freeze firm on a sheet, then bag for up to 3 months. Bake straight from frozen at 350°F, adding about 3 minutes.
Storage. Airtight at room temperature up to 5 days. The green fades before the cookie goes stale, so bake them the day you're serving if the color matters.
Nutrition
Calories: 355kcal | Carbohydrates: 47.7g | Protein: 5.3g | Fat: 17g | Saturated Fat: 10.8g | Cholesterol: 58mg | Sodium: 2548mg | Fiber: 1.2g | Sugar: 28.5g | Calcium: 349mg
