I love green tea. I have loved green tea since I went to Japan in college and learned about it – history, origins, culture, it was enchanting to me. I tend to not cook with it often – it has a nice subtle flavor and alone it’s perfect but it can be overpowering in baked goods or as part of a meal (unless it’s the green tea braised short ribs at Myers and Chang, then eat one… or five, they’re divine). But, I digress, I finally got up the courage recently to commit to trying green tea as a flavor than as a lovely drink that keeps me going at my new job, I made cookies with it. I’d seen the cookies presented in many a blog post on Guchi’s Midnight Ramen, a very lovely and cool phenomenon that ran through Boston last winter/spring. They managed to end almost all of their pop-ups on a light sweet note with a green tea chocolate chip cookie. I thought these sounded lovely. I dreamt about them, I wondered how best to create something delicious and green tea flavored without thinnning it out. Then I remembered Matcha powder, bright green, flour fine, and perfect for adding to anything that requires flour.
See the things with these cookies was that they were not offensively green tea-y they were just nice with a slightly floral and light undertone. I used a chocolate bar with candied ginger in it, but you could use the Trader Joe’s Chocolate covered ginger pieces or just use regular dark chocolate chips and these would be just as good. I shared these cookies around, with my Chinese coworker, who was shocked I made green tea cookies, with my sister who took these gorgeous shots while I was baking, with BF (of course) and our house guest. Everyone fell for them. This is also my favorite regular chocolate chip cookie recipe, it comes from my time in baking class in high school when I was still learning what cooking and food meant to me. Also, it’s just the best.
Now go, get a decent quality matcha powder or you will be sad. Sidebar: The More You Know. It will be about $10 for a small can of the matcha powder (less than 4 oz) but it’s worth it. In Boston and it’s suburbs I tend to get mine at a Korean specialty store in Union Square called Reliable Market. You will also see lots of other cool things while you’re there.
Note: For a regular Chocolate-Chip Cookie just omit the matcha powder here and add your favorite chocolate chips. This recipe is from my Baking class cookbook that I got back in high school, it’s tattered and I love it to pieces.
- 1 cup butter, softened to room temp
- 1 cup sugar
- 1 cup brown sugar, light or dark is up to you, I only use dark but the light might be more delicate here
- 2 eggs
- 1 teaspoon vanilla
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbs matcha powder
- i cup chocolate chips
- Line a baking sheet with parchment paper. Preheat your oven to 350.
- In the bowl of your stand mixer fitted with a paddle attachment, or by hand with a wooden spoon, cream the butter and sugars together until they are light and fluffy.
- Add the eggs and vanilla to the butter/sugar mixture. Mix until fully combined.
- In a medium sized bowl combine the flour, soda, salt, and matcha and whisk them together, it should smell of just a hint of matcha and be a lovely pale green color.
- Add the dry ingredients to the wet ingredients. Stir to combine.
- Add the chocolate chips and gently fold them in until they are just distributed in the dough.
- Scoop the dough in 2 Tbs dallops on to parchment lined sheets. Bake for 12 mins, until they are lightly browned on the edges and the centers aren’t shiny and wet anymore.
- Allow the cookies to cool slightly on the pan (about 3 minutes) before transferring them to a cooling rack.
- Enjoy with a cup of tea, it will only enhance the flavor of the cookie in the right ways. Share.