Matcha Chocolate Chip Cookies

Matcha Chocolate Chip CookiesHave we talked about how much I love grocery shopping? Walking into Trader Joe’s is basically like going to Disneyland for me. Yes, I am a huge nerd. Ostensibly, I’m there to get basics–eggs, milk, a green vegetable so I don’t get scurvy from my insane flour consumption #bakerlife. But then, there’s the fun part: walking the aisles in search of new ingredients. There are so many possibilities in cooking and baking, and finding a new flour or cookie mix-in sparks my creative energy like nothing else.

Matcha Chocolate Chip CookiesMatcha Chocolate Chip CookiesThe problem with this habit is that when I unload my grocery bags and put my stuff away, I often forget about that new favorite ingredient for months. Exhibit A: this tub of matcha, a Japanese green tea that I positively adore. I bought it at the health food store months ago, put it in a cabinet and totally forgot about it. That’s a shame for two reasons:

  1. I love matcha’s earthy, bitter, ever-so-slightly savory green tea flavor. Sign me up for all of the matcha lattes and green tea ice cream.
  2. Matcha is pricey! That little tub was $20. (It’s less expensive online.)

Matcha Chocolate Chip CookiesSo today, let’s put that long-forgotten matcha powder to use and make some cookies! These Matcha Chocolate Chip Cookies are crazy good, y’all. If you’ve got a matcha-lover in your life, make them a batch! They’ll adore the soft, green tea-spiked cookie and the hit of chocolate. Mmhmm.

Matcha Chocolate Chip CookiesNow, before I get to the recipe, I want to explain a few things. This dough, while simple to put together, doesn’t follow all the same rules as my usual cookie doughs. For one, it doesn’t require any softened butter, so this is a no-mixer recipe! The butter in these cookies is melted instead, but it’s not quite as easy as just adding sugar and eggs to melted butter. Don’t worry–it’s still simple.

Matcha Chocolate Chip CookiesMatcha Chocolate Chip CookiesThese cookies start with melting butter, granulated sugar, light brown sugar, and matcha powder together on the stove. This technique is called blooming–it allows the flavor of the tea to infuse the butter, making for a richer-tasting cookie. I won’t lie to you, the bloomed matcha butter looks dark, sludgy (ew), and a little unappealing, but the flavor this process brings to the finished cookies is totally amazing.

The rest of the recipe is pretty standard–whisk a couple of eggs and some vanilla into the melted matcha mixture, fold in some dry ingredients and chocolate chips. Chill the dough for a few hours so the butter saturates the flour and the cookies don’t over-spread. Then scoop the dough into balls, bake on parchment-lined pans, and dig in!Matcha Chocolate Chip CookiesMatcha Chocolate Chip Cookies

These cookies right here? They’re soft, chewy, chocolaty matcha heaven. Make them a part of your weekend 😊Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies
makes about 3 dozen cookies

1 cup (2 sticks) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
6 tablespoons matcha powder
2 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cup semisweet chocolate chips

In a small saucepan, combine butter, granulated sugar, light brown sugar, and matcha powder. Melt together over low heat, whisking occasionally, until combined. Transfer to a large mixing bowl to cool slightly.

In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 

Whisk eggs into the melted matcha mixture one at a time, followed by vanilla. Mix dry ingredients into wet in two installments. Carefully fold in chocolate chips–they may melt slightly. Cover dough in plastic wrap and refrigerate for 2 hours.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop dough in 2 tablespoon increments (I use a medium cookie scoop) and roll into balls. Place 2 inches apart on prepared pans. Bake 9-11 minutes, or until the tops are no longer shiny. Let cool on the pans for 5 minutes before removing to a rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to a week.

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