The following pictorial for sweet matcha cookies recipe is an inspiration from Phillbury’s double chocolate chip cookies recipe.. Little Grace and I love any dessert with Japanese matcha (green tea) flavor and hope you like this recipe. The following recipe will give you green tea cookies that are soft, chewy, and sweet.
2 packages of Ito En sweet matcha powder or 1 Tbsp pure green tea powder
1/4 tsp vanilla extract
1 to 1 1/4 cup granulated sugar
1/4 cup Crisco All-Vegetable Shortening
1/2 cup (1 stick) semi melted-softened unsalted butter
2 Tbsp milk
2 cups of All Purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/2 to 3/4 cup of white or dark chocolate chips
I recommend using 100% pure matcha powder instead of sweet matcha.
NOTE: Makes 2 large dozens or 3 small dozens. I used the whip attachment on the Kitchen Aide standing mixer to beat the cookie dough mixture. I also recommend using pure green tea powder to get a more intense flavor and smell of green tea. When using the green tea powder, the natural color will appear a darker green. For this pictorial, we used the Ito-En Sweetened matcha powder which only contains 15% green tea powder. I do not recommend to decrease the sugar and butter measurements. I tried that and did not achieve the chewy soft and buttery taste and we didn’t like the texture either.
1. Heat oven to 375’F. Beat granulated sugar, semi melted-soft butter, shortening, milk, vanilla extract, and matcha powder into standing mixer bowl. Beat on speed 5 until light and fluffy.
2. Beat in egg until blended.
3. Stir flour, salt, and baking soda in medium bowl.
4. Gradually pour flour mixture into the creamed matcha mixture on speed 8 until just blended.
5. Add in the white chocolate chips. Beat on speed 6 for about 20 seconds.
6. Drop by rounded balls (quarter or goftball size) 3 inches apart onto baking sheet lined with parchment paper.
7. I tested the baking time and find that baking these cookies at 375 degrees F for 9 to 10 minutes will give you the best soft and chewy cookies with a slight crispness on the edge.
8. Cool cookies on cooking rack. Enjoy!
Note: The next day, I wanted to make more green tea cookies but felt guilty using so much sugar and butter. So we tried using the recipe, but with only 1/4 butter and 3/4 cup of packed BROWN sugar while other ingredients stay the same. The texture of the cookies were dry and lacks sweetness. It wasn’t buttery and chewy at all. I’ll stick to the original recipe I had yesterday.
Here’s a flashback when little Grace and I attempted to make green tea cookies for the first time using Mrs. Tran’s recipe which resulted in dry and somewhat bitter matcha cookies.