These large and chunky cookies are packed with matcha powder and compliment well with butterscotch chips. The unique earthy matcha flavor will make you fall in love with these cookies.
Why This Recipe Works?
If you would have asked me a few years back if I had ever tried Matcha Cookies, my response would have been a simple no because I never knew what Matcha powder was. It was three years ago when I first got my hands on Matcha Cookies at my friend’s place and the love has since grown and I enjoy to incorporate matcha powder to my bakes.
It took me quite a few tries and some adjustments to finalize and approve this flawless version of matcha cookies. These big cookies are soft from inside and crispy and crunchy on the outside. The green tea matcha flavor is rightly balanced with butterscotch chips.
What Is Matcha Powder?
Matcha powder is a special Japanese green tea with an earthy, grassy, little bitter and sweet flavor. It has been used in Japanese tea ceremonies for centuries going as far as 12th century.
While matcha is a form of green tea but it is different than the regular green tea as both teas are grown and harvested using different methods. Green tea is grown under direct sunlight, while matcha tea leaves grow under shade.Matcha powder contains caffeine but its ratio of caffeine is less than regular coffee or black tea.
Matcha powder is a powerhouse of nutrients and has rich antioxidant catechins. It is great in protecting the heart and preventing cancer because of its cancer-fighting effects on the body.
Chocolate Chips: I use butterscotch chips for this recipe but I have used chocolate chips in the past and they taste amazing as well. Replace the butterscotch chips with same amount of high-quality chocolate chips.
White Chocolate Chips: Use 1:1 ratio of white chocolate chips to butterscotch chips for this recipe.
Gluten-Free: Use gluten-free all-purpose flour to make these cookies gluten free.
All Purpose Flour – one of the main components of these cookies. Make sure to measure it properly to get best results. I suggest to weigh it on a scale.
Baking Powder – gives volume to the cookie and helps to lift.
Baking Soda – helps in the spread of the cookie.
Salt – enhances the flavor of other ingredients.
Corn Starch – Helps to keep the cookies soft, crumbly, tender and chewy.
Matcha Powder – Use fine quality matcha powder. It gives the sweet taste and green color to the cookies. I get mine from Amazon.
Butter – Use browning method (explained in step-by-step instructions) for intense nutty flavor.
Castor Sugar – Helps with browning and spread of the cookie and makes crispy cookies.
Brown Sugar – It helps with moist, tender and crumbly cookie.
Vanilla Extract – Adds flavor to the cookie.
Eggs – Use room temperature eggs for this recipe to incorporate better.
Butterscotch Chips – Use high-quality butterscotch chips.
Step 1: Take a saucepan and on medium heat brown the butter until it turns into golden yellowish in color. At this point transfer the butter into a small bowl and let it cool to room temperature.
Step 2: Take a medium-sized bowl and combine all-purpose flour, baking powder, baking soda, salt and corn starch. Whisk and set aside.
Step 3: In another large sized bowl, whisk together the butter (at room temperature) with sugars, using an electric mixer cream it together for 2 – 3 minutes until it turns light and fluffy.
Step 4: Add eggs, matcha powder and vanilla extract to the batter and mix until combined.
Step 5: Add the dry ingredients to the wet ingredients and mix until combined.
Chill the Dough: The chilling helps the dough to rest and to let the wet ingredients absorb the dry ingredients, which results in even baking of the cookies. The butter will solidify in the refrigerator, which prevents quick spreading of the cookie during baking. The slower the butter will melt, the less the cookies will spread. If you like thin cookies, cut the rest time in half.
Do not Over-Bake the Cookies: Keep an eye on the cookies while they are baking in the oven. The baking time may vary from 9 – 12 minutes but you want to make sure to take the cookies out when the edges turn light brown.
Allow the Butter to Cool Completely: After browning the butter, wait for it to come to room temperature. Otherwise, the hot butter will cook the eggs in the batter.
Use an Ice-cream Scoop: Use the ice-cream scoop for uniform sized cookies set like a line of soldiers on the baking tray.
Frequently Asked Questions
The reason is simple – brown butter helps with crispy cookies that are chewier in texture from inside. It also adds a nuttier flavor.
Absolutely. You can make and keep the dough in fridge for a day or you can freeze the cookie balls for up to 3 months. Be sure to freeze the cookie balls separately on a baking tray (until solid) before placing them in an airtight container or a plastic bag. This will prevent sticking of the dough balls.
How To Store
On the Counter: These cookies will keep fresh in an airtight container for about 3 – 4 days.
In the Fridge: The cookies will stay fresh in the refrigerator for up to a week.
In the Freezer: Wrap each cookie in a plastic wrap and add a layer of foil. Stash the cookies together in a plastic bag and place in the freezer for up to 3 months.
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- 2 Baking Trays
- 1 electric beater
- 2 cup all-purpose flour (240 g)
- 1 teaspoon baking powder (4 g)
- ½ teaspoon baking soda (3 g)
- ½ teaspoon salt (3 g)
- 2 teaspoon corn starch (8 g)
- 1 ½ tablespoon matcha powder (9 g)
- ¾ cup unsalted butter (185 g)
- ½ cup castor sugar (100 g)
- ½ cup brown sugar (100 g)
- 2 eggs room temperature
- ¾ cup butterscotch chips (128 g)
- Take a saucepan and on medium heat brown the butter until it turns into golden yellowish in color. At this point transfer the butter into a small bowl and let it cool to room temperature.
- Take a medium-sized bowl and combine all-purpose flour, baking powder, baking soda, salt and corn starch. Whisk and set aside.
- In a large sized bowl, whisk together the butter(at room temperature) with sugars, using an electric mixer cream it together for 2 – 3 minutes until it turns light and fluffy.
- Add eggs, matcha powder and vanilla extract to the batter and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the butterscotch chips to the batter.Let the dough rest in the fridge for an hour.
- Pre-heat the oven at 350 F and line two baking trays with silicone sheets or parchment paper.
- Using an ice-cream scoop (I use 1.5 oz or 3 tablespoon size) and scoop out the cookies on the baking tray. Remember to keep at least 2-inch distance between the cookies.
- Bake the cookies for about 10 – 12 minutes until the edges turn light golden in color.
- Let the cookies cool on the baking tray for about 5 – 7 minutes and then transfer to a wire rack to cool completely.