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).

Ingredients

  • 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)

Method

  1. Melt the butter until it’s half melted. Set aside and let it cool to room temperature.
  2. In a separate bowl, sift together the flour, baking soda, matcha powder and salt. Set aside.
  3. Place the melted butter in a stand mixer, add the sugar and beat on medium high speed for 2-3 minutes.
  4. Add the eggs one by one to the mixture and beat on medium speed. Add the vanilla and beat until blended (around 30 seconds).
  5. 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.
  6. If the dough is too sticky to handle, cover the bowl and place it into the fridge for 30 minutes.
  7. 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.
  8. 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.

 

 

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