While I was browsing the snack section at Mitsuwa, I found that they were selling matcha flavored soft chocolate chip cookies. I was so tempted to buy it because they were matcha flavored. But I somehow showed remarkable restraint and didn't purchase it because: 1) it was expensive and 2) I don't really like store brand chocolate chip cookies anymore ever since I started baking my own.
So, I thought maybe I could make my own. I took the soft chocolate chip cookies recipe that I love and added matcha powder to it. I worried about the color of the cookies. Since chocolate chip cookies use brown sugar and are brown in color, I knew the green of the matcha wouldn't come out as well as with other batters. I used a light brown sugar for my cookies, and while the raw dough was a bright green, a lot of the green did fade after baking.
The cookies came out a pale green, with brownish hues. I think the chocolate chips and sweet batter overpowered the matcha. You could taste it, but barely. It was still fun to make though and delicious.
Soft matcha chocolate chip cookies (recipe base adapted from allrecipes)
Yields: approx 2 dozen medium cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cups packed light brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1 1/2 tablespoon matcha/green tea powder
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, matcha powder and set aside.
In a large bowl, cream together the butter, brown sugar, and white
sugar. (I usually soften butter in microwave for approximately 30 seconds. You don't want it to be a complete liquid, but you want the
butter to be pretty soft or else it's hard to cream it properly.)
- Beat in the instant pudding mix until blended. Stir in the eggs
- Blend in the flour mixture.
- Stir in the regular semi-sweet chocolate
chips, trying to spread evenly through cookie dough..
- Make balls of cookie dough, about 1 inch wide and place on baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.