Wednesday, April 21, 2010

Soft Matcha Chocolate Chip Cookies

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

Ingredients

  • 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

Directions


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, matcha powder and set aside.

  2. 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.)
  3. Beat in the instant pudding mix until blended. Stir in the eggs
    and vanilla.
  4. Blend in the flour mixture.
  5. Stir in the regular semi-sweet chocolate
    chips, trying to spread evenly through cookie dough..
  6. Make balls of cookie dough, about 1 inch wide and place on baking sheet, about 2 inches apart.

  7. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
 

12 Responses to “Soft Matcha Chocolate Chip Cookies”

  1. 1

    caninecologne — April 21, 2010 @ 7:46 pm

    Hi Kirbie,
    wow, you’re quite the baker. i like your flavor combinations. i would never think of making green tea choc. chip cookies. now is there a certain brand of green tea powder that you would recommend?

  2. 2

    Kirbie — April 22, 2010 @ 9:35 am

    Taste-wise, I don’t think it matters what sort of green tea powder you are baking with. So I usually just go with what is cheapest. I used to use this bag they sell at Ranch 99, in the tea section. I found that the selection at Nijiya and Marukai was really expensive. However, on my last trip to Mitsuwa, I found a decent sized bag of powdered green tea for about $6. I like it better than the one from Ranch 99 because the green color is darker. I’m going to update this post and take pictures of the different green tea powders, since I don’t know their names.

  3. 3

    Matt Kadey — June 8, 2010 @ 7:28 pm

    These look great. Matcha has so many wonderful health and taste benefits. Perhaps you would be interested my peanut butter chocolate cups with matcha cream:
    http://www.muffintinmania.com/2010/06/frozen-chocolate-banana-cups-with.html

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  9. 9

    Jaegirl98 — December 16, 2011 @ 8:16 pm

    Hi Kirbie, I am making these cookies for a school bake sale but I am using white chocolate chips instead of milk. Do you think this will lighten the green color? I am making them for younger children and I am a bit worried that they might be turned off by the color. By the way your recipe for the nutella mug cake looks to die for!!!!!!!

    • Kirbie replied: — December 17th, 2011 @ 11:37 pm

      Hmm, I don’t think the chips should affect the color of the cookie dough, so you should be okay.

  10. 10

    Ilovebaking — April 30, 2012 @ 7:07 am

    Hi thanks for the recipe, it looks great! But is there any substitute for the instant vanilla pudding mix?

    • Kirbie replied: — April 30th, 2012 @ 8:28 am

      Sorry, but the vanilla pudding mix is pretty key to the recipe. It’s what gives the cookie the soft texture.

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