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Makes
24 - 28 cookies, depending on your cookie scoop
Author Notes
This is the tea version of the 'espresso' chip cookie, made with vibrant green matcha. I like the slight grassiness, which workes well with semi-sweet morsels and is a good morning perk-me-up! My 5 year old kept coming back for more. My friend at work asked for more; I too am partial to them. —Kitchen Butterfly
Ingredients
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3/4 cup unsalted butter, room temperature
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2 cups all-purpose flour
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3 tablespoons Matcha (2 for dough, 1 for tossing choc chips)
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1/2 teaspoon rounded baking soda
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1 teaspoon salt
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½ cup soft, light brown sugar
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½ cup white (caster) sugar
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1 egg
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1 egg yolk
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1 tablespoon vanilla extract
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(Optional) 1 teaspoon peppermint extract
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1 cup (about 150g) semi-sweet chocolate chips
Directions
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To make the brown butter, melt the butter in a small saucepan/skillet over medium heat. Cook, swirling the pan constantly, until the water in the butter has cooked off and the milk solids at the bottom of the pan take on a pale golden color about 2 to 4 minutes. Continue cooking until it turns golden brown and smells nutty and delicious, like a Parisian kitchen. Gently pour out the brown butter into a bowl (to stop the cooking), solids and all. Let it cool to room temperature before using. The delicious toasty brown milk solids are yum!
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Preheat the oven to 325°F (165°C) then line a baking tray with parchment paper or lightly grease.
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Sift the flour, the Matcha (all but 1 tablespoon, reserved for tossing the chocolate chips), salt and baking soda, and set aside.
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In a medium bowl, cream the brown butter, brown sugar and white sugar until well blended, less than a minute. Beat in the vanilla extract (and mint extract if using), egg, and egg yolk until light and creamy, it shouldnt take more than a couple of minutes. Add the sifted dry ingredients, and cream on low until just blended.
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Using a wooden spoon, stir in the chocolate chips till well combined in the dough.
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Using an ice-cream or cookie scoop, portion out the cookie dough onto the prepared cookie sheets. I like to flatten the balls with base of a drinking glass. If baking right away, ensure the cookies are placed at least an inch apart. If storing for later, let freeze on a cookie sheet till hard, then remove and store in the deep freezer in a zippy bag.
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Bake in the centre of your pre-heated oven for 10 to 12 minutes (a few minutes longer if baking from frozen), turning the tray round halfway. The cookies are ready when the edges are lightly toasted and the base is golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Enjoy with a cup of Matcha!
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