Matcha Chocolate Chips Cookies Recipe

Preparations

1. Melt the Butter over medium heat until it is dissolved. Leave to cool.
2. To prepare Chocolate chips, I took half of a 100g chocolate block (I used Lindt 72% chocolate block). Instead of chopping, I manually bend the chocolate block into irregular chunks (using the foil packaging to prevent melting), then use the tip of a knife to break them into smaller pieces.
3. In a medium-sized bowl, mix dry ingredients - Flour, Matcha Powder¹, Baking Powder, Table Salt.
4. In a separate bowl, mix White Caster Sugar and Egg until well combined and in slightly lighter colour. Then, add the mixture to the cooled butter. Stir until the wet ingredients are combined and dissolved.
5. Add the wet ingredients (3.) to the dry ones (2.), mix until you see a smooth batter.
6. Preheat the oven to 180°C (with Fan)²

Baking

1. Line a baking tray with baking paper, or use a baking mat if you prefer.
2. Using a tablespoon or ice cream scoop, scoop a spoonful of dough for each cookie portion and place them on the baking mat / baking paper.
3. Then, use your palms lightly to form each cookie dough into a ball shape, and keep some space between cookies
4. Finally, take out the Dark Chocolate chips from the fridge and gently press "a handful of" chocolate chips on top of ³ each cookie dough
5. Bake for 9-12 minutes on middle rack.
6. Allow the baked cookies to cool for 10 minutes on a rack

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Remarks

¹ Make sure powder is used, not tea leaves

² Approximately 350°F (Fahrenheit)

³ Instead of pre-mixing into the dough - to prevent chocolate chips near the base of the cookie dough melting through the baking mat mesh. If you use baking paper / parchment paper, this won't be an issue for you.

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