Dark Chocolate Matcha Cookie Recipe

Name: Recette Cookie matcha chocolat noir
Prep time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 1/2 tasse de farine de blé; 2 cuillères à soupe de matcha; 1/2 cuillère à café de bicarbonate de soude; 1/4 cuillère à café de sel; 1/2 tasse de beurre salé, ramolli; 1/2 tasse de sucre blanc (un peu moins si vous utilisez du chocolat blanc); 1/2 tasse de cassonade; 1 gros œuf; 1 cuillère à café d'extrait de vanille; 1/2 tasse de pépites de chocolat noir ou blanc

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Portion

Preparation time

1 hour

With its herbaceous, slightly bitter taste, matcha goes perfectly with dark or white chocolate. These cookies are perfect for a snack with a nice cup of green tea.

Image of Matcha Dark Chocolate Cookie Recipe

Ingredients

1 1/2 cups wheat flour
2 tablespoons matcha
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter, softened
1/2 cup white sugar (slightly less if using white chocolate)
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup dark or white chocolate chips

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Instructions

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, matcha powder, baking soda and salt. Set aside.
In another large bowl, beat softened butter, white sugar and brown sugar until creamy and smooth.
Gradually add the egg and vanilla extract to the butter-sugar mixture, beating well to combine.
Gradually add the flour mixture to the wet mixture, stirring until well incorporated.
Gently fold the chocolate chips into the cookie dough.
Using a cookie scoop or your hands, form balls of dough about 1 to 2 tablespoons each and place them on the prepared baking sheet, spacing them about 5 cm apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are lightly browned.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Recipe notes

If you want cookies that are crisp on the outside and melt-in-the-mouth on the inside, place the dough balls in the freezer for 20 minutes before baking.

Loose sweetened Uji matcha tea from Kyoto ⋅ Kobayashi Noriten ⋅ 200g

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