Every time I’m writing about choco chip cookies it feels like déjà vu. I mean, how many versions have I made really? Each one of them has been scrumptious and addictive though, and this one is no different. I think I’ve pretty much figured out, just from reading a recipe, whether or not a choco chip cookie was going to be a hit or a flop.
Let’s just say I was a bit upset when all the cookies from this batch were consumed.
These cookies are dangerous. They’re addictive as choco chip cookies should be, and the thing is since they are more on the chewy side, they really tickle my fancy.
I do like chewy choco chip cookies more than the fully crispy version. I like it when they’re hard all around but soft at the heart (err… like me?), and these ones I find harden quite a bit into this crisp shell once fully cooled, but once you bite into you will still find a lovely chewy centre.
I can smell the matcha on these cookies and taste it too, maybe because I actually knew what to look for as I ate them. I guess that’s the only problem with these cookies: those who don’t know there’s matcha involved can’t really tell, and you have to point it out before they realize that ‘Oh… There is a hint of matcha in here!’ I really loooove the colour of the cookie dough, by the way. It turns much darker once baked though.
The chocolate taste from the chips is definitely stronger than the matcha, and I’m not quite sure if adding a bit more matcha powder will help or just alter the chemistry of this yummy cookie. I guess I’ll have to try and see. In any case, this is a dang good cookie you guys.
Makes about 2 dozen cookies
- 1 ¾ cups + 2 Tablespoons all-purpose flour
- 1 Tablespoon + 1 teaspoon matcha powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup + 2 Tablespoons unsalted butter, room temperature
- 1 cup light brown sugar, tightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups dark or semisweet chocolate chips
- 1. In a medium bowl, whisk together flour, matcha, baking soda, and salt. Set aside.
- 2. In a liquid measuring cup, whisk together eggs and vanilla extract. Set aside.
- 3. In the bowl of a stand mixer (or using a whisk or a spatula and some muscle), cream butter and both sugars together until light and fluffy, about 5 minutes.
- 4. To the butter mixture, add the dry ingredients and the egg-vanilla mixture. Mix at medium until batter is smooth, scraping down the sides as necessary. (Using a spatula will help avoid having flour flying all over the place!)
- 5. Using a spatula, fold in the chocolate chips one cup at a time, until just combined. Cover and chill for 1 hour, up to overnight.
- 6. Once ready to bake, preheat oven to 350 F (180 C) and position rack in the center of the oven. Line two baking sheets with parchment paper.
- 7. Scoop chilled cookie dough using 2-Tablespoon scoops, spacing them 3 inches apart. Bake cookies one tray at a time for 15 minutes, or until slightly golden around the edges. Keep the other prepared tray of cookies and any leftover dough in the fridge while they wait for their turn to bake.* Let cookies cool on the tray about 10 minutes to firm up before transferring to a wire rack to cool completely.
- *Putting the cookie dough into the oven cold helps them retain a nicer shape. The ones at room temperature will come out thin and a bit too flat as they will spread more.