It’s been sometime since I have updated my blog. I have tested a number of recipes and will slowly share them on this site.
These matcha chocolate chip cookies are chewy on the inside and the moment i brought them into the office, they were gone in seconds. If you don’t like matcha, you can skip it and replace it with flour.
I made these in advance, rolled them into balls and stored them in the freezer. Baked them in a preheated oven (180C) the night before and packed them in a jar to bring to work. I suggest putting them in the fridge at least an hour before baking to avoid over spreading.
Mine were quite puffy after baking so I gently flattened them to make them look prettier. Hope you enjoy them as much I do. 😋
The following reciepe makes 20 thick cookies (around 4cm in diameter).
- 200 grams of unsalted butter （牛油）
- 500 grams of cake flour （低筋麵粉）
- 30 grams of matcha powder (can use less if you prefer a lighter matcha flavour) （抹茶粉）
- 1.5 teaspoon of baking soda （soda 粉）
- 3/4 teaspoon of salt （鹽）
- 150 grams of brown sugar （黃糖）
- 2 large eggs + 1 egg yolk (room temperature) （2 顆蛋 + 1 個蛋黃）
- 2 teaspoons of vanilla extract (雲尼拿香精)
- 1 cup of dark chocolate chips (can add more if you want a chocolaty cookie) （巧克力碎）
- 100 grams of chopped walnuts (optional) （核桃碎）
- Melt the butter until it’s half melted. Set aside and let it cool to room temperature.
- In a separate bowl, sift together the flour, baking soda, matcha powder and salt. Set aside.
- Place the melted butter in a stand mixer, add the sugar and beat on medium high speed for 2-3 minutes.
- Add the eggs one by one to the mixture and beat on medium speed. Add the vanilla and beat until blended (around 30 seconds).
- Turn off the mixer. Add the flour mixture and beat at low speed until all ingredients are well incorporated (around 1 minute). DO NOT OVERMIX! Add the chocolate chips and nuts and mix at low speed for 30 seconds. If the ingredients are not well incorporated, use a spatula to mix the ingredients as you do not want to overmix which will result in a tough cookie.
- If the dough is too sticky to handle, cover the bowl and place it into the fridge for 30 minutes.
- Scoop around 1/4 cup for each cookie and roll into a ball and place on a cookie sheet. Place the cookies into the fridge for at least an hour. I put mine in the freezer and baked the next day.
- Preheat your oven to 180C for at least 15 minutes. Bake the cookies at 180 C for 18-20minutes. I tried baking at 13 minutes but it was too under baked. If you don’t mind an under baked cookie, you can take them out at 15 minutes. Cool on a cookie rack for 15 minutes. Can be stored in an airtight container for up to 3 days.
TIP : my cookies turned out quite puffy so i gently pressed them flatter to make them look nicer.