Matcha Chocolate Bread Cookies

I love the green color and soft taste of these cookies. They are simple to make and fun to share.

introduction

Matcha Chocolate Bread Cookies mix the mild bitter matcha with sweet chocolate chips. They bake fast and smell good. If you like chewy cookies, you might also like the brown sugar rhubarb cookies recipe for a different sweet and chewy treat.

why make this recipe

• The cookies use few ingredients you may already have.
• Matcha gives a mild, pleasant flavor and a nice green color.
• They bake quickly and work for snacks or small parties.

how to make Matcha Chocolate Bread Cookies

Make the dough, drop spoonfuls on a sheet, and bake until the edges are light brown. Let them cool a few minutes on the sheet so they finish firming up. Serve warm or at room temperature.

Ingredients :

• 1 cup all-purpose flour
• 1/2 cup matcha powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, matcha powder, baking soda, and salt.
3. In another bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually mix in the dry ingredients.
6. Fold in the chocolate chips.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are golden.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

how to serve Matcha Chocolate Bread Cookies

Serve them warm for a soft center. They also taste good at room temperature. Pair with milk, tea, or coffee.

how to store Matcha Chocolate Bread Cookies

• Room temperature: Store in an airtight container for up to 3 days.
• Fridge: Keep in an airtight container for up to 1 week.
• Freeze: Freeze baked cookies in a sealed bag for up to 1 month. Thaw at room temperature.

tips to make Matcha Chocolate Bread Cookies

• Use sifted matcha to avoid lumps.
• Do not overbake; remove when edges are light brown.
• Chill the dough 15 minutes if it spreads too much.
• Use room temperature butter for even mixing.

variation (if any)

• White chocolate chips instead of regular chocolate for a sweeter flavor.
• Add a pinch of cinnamon for warm spice.
• Mix in chopped nuts for extra crunch.

FAQs

Q: Can I use more or less matcha?
A: Yes. Add more for stronger flavor, but too much can make cookies dry. Start with 1/2 cup and adjust next time.

Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 24 hours. Cold dough gives thicker cookies.

Q: Can I use gluten-free flour?
A: Yes, use a 1:1 gluten-free flour blend. Texture may change slightly.

Q: Do I need to sift the matcha?
A: Sifting helps remove clumps and makes the dough smooth. It is recommended.

Q: Can I bake larger or smaller cookies?
A: Yes. Adjust bake time: larger cookies need more time, smaller ones less. Watch the edges.

Matcha Chocolate Bread Cookies

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

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Description

Deliciously chewy cookies with a mild bitter matcha flavor and sweet chocolate chips.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup matcha powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the flour, matcha powder, baking soda, and salt.
3. In another bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. Gradually mix in the dry ingredients.
6. Fold in the chocolate chips.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes or until the edges are golden.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.

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Notes

Serve warm for a soft center. Store in an airtight container for up to 3 days.

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Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg