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!
Cream butter and brown sugar until light and fluffy; add egg and beat well until creamy
Add flour mixture with matcha. Fold in chocolate chips using wooden spoon or spatula
Drop cookie dough by spoonful on greased baking sheet
Bake for 8-10 mins.
Matcha (Green Tea) Chocolate Chip Cookies
- 2 1/4 cups All Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3 tablespoons Matcha Powder green tea powder
- 3/4 cup Butter softened at room temperature
- 1 1/4 cups Brown Sugar
- 1 pc Egg or 2 small ones
- 1 teaspoon Vanilla Extract
- 1/4 cup Pistachios crushed / 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.