This is a very classic chocolate chip cookie recipe, with a few minor changes. The addition of matcha green tea is the most obvious one, and matcha goes particularly well with white chocolate. As usual I have reduced the amount of sugar normally called for, with the result that they are slightly cakier and also slightly less obnoxiously over-sweet than most chocolate chip cookies. The matcha adds a certain astringency as well, which I think it best not to overwhelm with too much sugar.
I see so many photos of baked goods with matcha in bright, glowing green. My experience is that however lovely a shade of green the raw powder is, by the time it has been baked in you can expect it to be khaki. I am forced to conclude that bright green matcha baked goods include food colouring, if not some fiddling with the colour of the photos. You can certainly add a little green food colouring if you are so inclined, but reality is not subject to photoshopping. My own personal opinion is that khaki is a perfectly cromulent colour, even in a cookie, and especially ones that taste as good as these.
Given the price of vanilla these days, I omitted it, and since I think the absence of it kept the matcha flavour pure and clean, I am doubly sure it was a good idea.
1 hour prep time
2 cups soft unbleached flour
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons fine powdered matcha
1 cup butter
3/4 cup light brown sugar, packed
1 large egg
8 ounces white chocolate chips
Preheat the oven to 375°F and line 2 large baking trays with parchment paper.
Measure the flour and mix in the salt, baking soda, and matcha.
Cream the butter in a large mixing bowl, and beat in the sugar. Beat in the egg. Mix in the flour to form a smooth dough. Stir in the chocolate chips.
Spoon the dough out by tablespoons onto the prepared trays and bake at 375°F for 9 to 11 minutes, until just showing signs of browning at the the edges. I find that if the cookies are put sufficiently apart to not run into each other, then you will need 3 trays to bake them; but the first one can be recycled while the second tray is in the oven. Do let it cool slightly before dishing out that batch of cookies.
Last year at this time I made Fruitcake Cookies. Yes, it’s Christmas baking time!