why make this recipe
This cookie mixes matcha, chocolate, and fresh strawberries. It gives bright green, rich chocolate, and sweet fruit in one bite. You get soft centers and slightly crisp edges. It is quick and fun to make for snacks or small parties.
introduction
These Double Strawberry Chocolate Matcha Cookies pair green tea flavor with chocolate and fresh strawberries. You can bake them for tea time, a simple dessert, or to share with friends. If you like trying new cookie ideas, compare this to a brown sugar rhubarb cookies recipe to see different fruit and sugar mixes.
how to make Double Strawberry Chocolate Matcha Cookies
Preheat the oven and mix wet ingredients first. Whisk dry powders in a separate bowl. Add the dry mix to the wet mix until just combined. Fold in chopped strawberries and chocolate chips. Drop spoonfuls on a lined baking sheet. Bake until the edges set and the center looks slightly soft. Let the cookies cool on a wire rack so they firm up.
Ingredients :
- 1 cup all-purpose flour
- 1/2 cup matcha powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 cup chocolate chips
- 1 tsp baking soda
- 1/2 tsp salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, matcha powder, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped strawberries and chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Allow to cool on a wire rack before serving.
how to serve Double Strawberry Chocolate Matcha Cookies
Serve at room temperature. Place cookies on a plate with a cup of milk or green tea. You can warm one for a few seconds in the microwave for a soft, melty center.
how to store Double Strawberry Chocolate Matcha Cookies
Keep cookies in an airtight container. Store at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Double Strawberry Chocolate Matcha Cookies
- Use very fresh strawberries and chop them small so they mix well.
- Do not overmix the dough; this keeps cookies tender.
- If dough is sticky, chill it 15 minutes before scooping.
- Space cookies well on the baking sheet to let them spread.
- Watch baking time; matcha and cocoa can darken fast.
variation (if any)
- Replace chocolate chips with white chocolate for a sweeter contrast.
- Use frozen strawberries, thawed and drained, if fresh are not available.
- Add a pinch of cinnamon for a warm note.
- Make mini cookies for bite-size treats.
FAQs
Q: Can I use matcha powder of any grade?
A: Yes. Culinary matcha works best for baking. Do not use ceremonial grade to save cost.
Q: Will the strawberries make the dough wet?
A: Chop the strawberries small and pat them dry with a towel. This reduces extra moisture.
Q: Can I use margarine instead of butter?
A: Butter gives better flavor and texture, but margarine will work in a pinch.
Q: Can I skip the cocoa powder?
A: You can, but the cookie will be more matcha-forward and less chocolatey.
Q: How do I keep the cookies from falling apart?
A: Do not overbake and let them cool fully on a wire rack to set.
Double Strawberry Chocolate Matcha Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
These cookies combine matcha, chocolate, and fresh strawberries for a delightful treat with soft centers and slightly crisp edges.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup matcha powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1/2 cup chocolate chips
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, matcha powder, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped strawberries and chocolate chips.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are set.
- Allow to cool on a wire rack before serving.
Notes
Use very fresh strawberries and chop them small for better integration. Chill the dough if it’s sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
