I bought a pack of matcha powder because I was planning to replace a meal a day with a healthy smoothie to help me lose the extra pounds I gained but it wasn’t for me, I still like to chew my food.
To put my matcha powder to good use and not go to waste, I made these cookies for St. Patrick’s Day last month..no, we’re not Irish. The timing was just perfect. 🙂
Matcha cookies had been on my list of recipes to try but I was putting it off because I do not think I would like it. I can still remember the taste of matcha latte – the first and only time I tried it, thought it tasted like grass.
I was wrong about the cookies, though. I like them! They taste so good. Green tea and chocolate are good together. I imagined the white chocolate chips would make this cloyingly sweet so I opted for semisweet chocolate chips and it was the right decision. My family especially my teenage boy who I thought would turn his nose up on it because the color looks suspect (green means it has veggies, :D) love it even more!
- 2¼ cups All-purpose flour
- ½ teaspoon baking soda
- ½ teapoon baking powder
- ½ teaspoon salt
- 3 tablespoons matcha (green tea powder)
- ¾ cup butter, softened at room temperature
- 1¼ cups brown sugar
- 1 extra large egg or 2 small ones
- 1 teaspoon vanilla extract
- ¼ cup crushed pistachio (optional)
- 1 cup chocolate chips
- Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
- Sift flour, matcha, baking soda, and salt together in a bowl.
- Beat brown sugar and butter together in a large bowl using an electric mixer until light and fluffy; beat in vanilla extract and egg/s until light and creamy.
- Mix flour mixture into creamed butter mixture until dough is just blended; fold in pistachio (if using) and chocolate chips using a wooden spoon. Using an ice cream scoop or a spoon, drop dough 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
- Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.