Matcha Green Tea Cookies With White Chocolate Chips Recipes

MATCHA GREEN TEA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
• Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
• Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.

MATCHA GREEN TEA WHITE CHOCOLATE COOKIES

Steps:

• Preheat oven to 325 degrees F. Grease baking sheets or line with parchment paper.
• Sift flour, matcha, baking soda and salt together in a bowl. Beat brown sugar, butter and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg and egg yolk until light and creamy.
• Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
• Bake 8 to 10 minutes, or until edges are lightly browned. Cool cookies on baking sheet for 3 minutes then transfer to rack to cool completely.

MATCHA GREEN TEA COOKIES WITH WHITE CHOCOLATE CHIPS

Steps:

• First, mix the butter, white sugar and brown sugar together in a stand mixer on medium. Gradually increase the speed until evenly mixed.
• Add the flour, baking powder, baking soda, salt and matcha powder.
• Mix in the egg and vanilla extract, gradually lower your mixer speed setting until everything is evenly incorporated and you get a dough like texture.
• Add white chocolate chips and mix in evenly.
• Portion the dough out onto a baking tray. We love our cookies bite sized, so we weighed out about 0.35 oz (10g) of dough per cookie and shaped them into a ball.
• Preheat the oven to 320F (160C) and bake for 10 minutes.
• Allow to cool for 5-10 minutes and enjoy!

MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
• Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
• Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.

SPUMONI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.
• Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.
• Bake in the preheated oven until light brown, about 10 minutes.