As a kid, I always loved eating the sweetest thing I could find. Flavors that were even slightly bitter were spat out by my picky taste buds. But as I got older, I was able to appreciate the natural flavors of the ingredients that were hidden underneath sugar and frosting. Green tea and matcha were never things that I was fond of, but as I started to get more familiar with these ingredients, I realized that their earthy and bitter taste is what makes its contribution to desserts so delicious. I’ve always wanted to use matcha as an ingredient for baking, so I am excited to share one of the best Matcha Green Tea Cookie recipes out there.

Recipe: 

• 100g (3.5oz.) unsalted butter (room temperature)
• 50g (1.8oz.) brown sugar
• 1 egg
• 1 small splash of vanilla extract
• 160g (5.6oz.) all-purpose flour
• 1 tbsp. Matcha green tea powder
• 1/2 tsp. baking powder
• White chocolate chips 
• (optional) Milk chocolate chips 

Directions: (a stand mixer will be convenient for this recipe) 

1. Cream your butter, add your sugar, and cream until light and fluffy. 
2. Beat an egg in a separate bowl and slowly add that to your butter mixture. 
3. Add a little bit of vanilla extract (just a little) 
4. Sift in flour, Matcha powder, and baking powder, then mix well with a spatula.
5.  Wrap in plastic wrap and cool in the fridge for about 30 minutes to set.
6. Take some dough, make a small hole, add about 3 chocolate chips, and close the hole.
7. Roll the dough into a small ball and pop into the oven for about 10-16 minutes at 338˚F. 

Matcha pairs amazingly well with chocolate but specifically with white chocolate. Personally, white chocolate is one of my least favorite among the chocolates, but its subtle and delicate flavor will elevate these cookies to a whole new level while also balancing out the slight bitterness from the matcha. You can also add some milk chocolate, but be careful not to add too much or that will overpower the unique matcha flavor. I like to put some white chocolate chips into the cookie dough and coat it in more chocolate after baking. 

When I crave cookies, I immediately start whipping up cookie dough and quickly pop it into the oven, but for this recipe, chilling the dough for 30 minutes is crucial, so a bit of patience is required. Chilling the dough intensifies the flavor of the dough and retains its shape in the oven. This happens because the butter in the dough doesn’t melt as quickly. 

Another important part of this cookie is, of course, the matcha powder! When baking with matcha, try to use high-quality and expensive powder. Many high-quality matcha can be found at our nearby Kings grocery store. The higher quality it is, not only will your cookies taste better, but they will also look better. Cheaper powders will possibly result in brown or yellow cookies instead of their gorgeous green color. 

The first bite of this cookie will confuse you because the texture of this matcha cookie is not your usual chewy and crunchy. It is soft, crumbly, and a little on the dry side. Do not worry if your cookie’s texture is similar to this because you have done it just right if it is! It is also super easy to over-bake these cookies because the beautiful green color doesn’t show a typical golden brown bottom to indicate it’s done. Keep an eye on your cookies and even try one once it hits the 12-minute mark.

If you enjoy desserts that aren’t too sweet yet still delicious, these matcha cookies will surely satisfy your sweet tooth. I myself can eat five of these at a time, so watch these cookies get devoured by friends and family with happy faces!