The first time I had Matcha Green Tea Frappe from Coffee Bean I instantly fell in love with its flavor. It’s different from your regular green tea. I just has its own distinct taste. So does matcha in chocolate chip cookie taste good? Hell yeah! Chewy Matcha Chocolate Chip Cookies are really awesome.
I know. I know. It’s been years since matcha green tea became the flavor of the year. Different foods flavored with matcha green tea as its ingredients came out in the market. And trust me, it was really expensive that time.
It’s been a long time since I want to make chewy matcha chocolate chip cookies. However, finding matcha green tea during that time was really difficult and expensive. Thanks to online shopping apps, finding matcha green tea powder in the Philippines is at the tip of your finger.
I made several chocolate chip cookie recipes before but this recipe is inspired by Tasty’s recipe The Best Chewy Chocolate Chip Cookies. You can watch the video at How to Make the Perfect Chocolate Chip Cookies.
What really happened?
I did not religiously follow the recipe. I tweaked the recipe to suit the ingredients I have. Instead of using bread flour, I used pure all purpose flour for this recipe. The bread flour should make the cookies chewy so to compensate for the chewy effect of bread flour, I used half teaspoon of baking powder and half teaspoon of baking soda instead of the one teaspoon baking soda in Tasty’s recipe.
I used a half ounce ice cream scooper and end up with roughly 3-inch diameter sized cookies. You are free to choose what ice cream scooper you are going to use. In terms of baking time, I baked mine for 7 minutes and it turned out soft and chewy. Since my dad like it that way. However, if you want a little crunch you can bake it for another 30 seconds to a minute. Though, I tried extending the baking time for one minute and it turned out a little brown on the surface.
Tips
I’m using a convection oven so if you are using a regular oven the baking time might be affected since convection oven bakes faster than the regular oven. What you can do, just like I did, I baked a scoop of the cookie dough and test it on what time it will cook. Do the same is you are planning to use a bigger scooper.
Do not skip refrigerating the cookie dough. This helps to better develop the flavor of the cookies. Most bakers suggest to refrigerate it for 24 hours but I think I refrigerate mine a decent amount of time which is 12 hours.
Ingredients
| 1 cup | Salted Butter |
| 2 1/2 Tablespoons | Cold Water |
| 1 3/4 cups | All Purpose Flour |
| 2 Tablepsoons | Matcha Green Tea Powder |
| 1/2 teaspoon | Baking Soda |
| 1/2 teaspoon | Baking Powder |
| 1 cup | Brown Sugar |
| 1/2 cup | White Sugar |
| 1 teaspoons | Vanilla Extract |
| 1 piece | Egg |
| 1 piece | Egg Yolk |
| 1 cup | Bittersweet Chocolate Chips |
| Salt | |
| Extra Bittersweet Chocolate Chips |
Procedure
Place salted butter in a pan and let it simmer with continuous stirring until the milk component of butter turned brown and you can smell a nutty odor from the toasted butter. Immediately add the cold water and keep stirring. Set a side to cool to room temperature.
Sift together all purpose flour, matcha green tea powder, baking powder and baking soda. Set a side.
Cream together the cooled roasted butter, brown sugar, white sugar, vanilla extract, egg and egg yolk. Beat using a hand mixer for 2 to 3 minutes at medium speed.
Add a third of the flour mixture into the sugar mixture and mix with the hand mixer. Add another third and mix. Do the same with the last third of the flour mixture. Mix until the flour is just incorporated into the sugar mixture.
Add the chocolate chips and mix using a wooden spatula. Cover with a cling wrap and refrigerate for 12 to 48 hours before baking.
Preheat the convection oven to 180 degrees Celsius.
Using a half ounce ice cream scooper, scoop the batter onto the baking sheet lined with baking paper. Add two to three pieces of chocolate chips (Optional). Sprinkle with a little salt. Bake for 7 to 8 minutes.
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for three minutes before transfering onto a cooling rack.
Chewy Matcha Chocolate Chip Cookies
Ingredients
- 1 cup Salted Butter
- 2 1/2 Tablespoons Cold Water
- 1 3/4 cups All Purpose Flour
- 2 Tablespoons Matcha Green Tea Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 teaspoons Vanilla Extract
- 1 piece Egg
- 1 piece Egg Yolk
- 1 cup Bittersweet Chocolate Chips
- Salt
- Bittersweet Chocolate Chips Optional
Instructions
- Place salted butter in a pan and let it simmer with continuous stirring until the milk component of butter turned brown and you can smell a nutty odor from the toasted butter. Immediately add the cold water and keep stirring. Set a side to cool to room temperature.
- Sift together all purpose flour, matcha green tea powder, baking powder and baking soda. Set a side.
- Cream together the cooled roasted butter, brown sugar, white sugar, vanilla extract, egg and egg yolk. Beat using a hand mixer for 2 to 3 minutes at medium speed.
- Add a third of the flour mixture into the sugar mixture and mix with the hand mixer. Add another third and mix. Do the same with the last third of the flour mixture. Mix until the flour is just incorporated into the sugar mixture.
- Add the chocolate chips and mix using a wooden spatula. Cover with a cling wrap and refrigerate for 12 to 48 hours before baking.
- Preheat the convection oven to 180 degrees Celsius.
- Using a half ounce ice cream scooper, scoop the batter onto the baking sheet lined with baking paper. Add two to three pieces of chocolate chips (Optional). Sprinkle with a little salt. Bake for 7 to 8 minutes.
- Remove the baking sheet from the oven and let the cookies cool on the baking sheet for three minutes before transfering onto a cooling rack.
