Matcha Dark Chocolate Chip Cookies Recipes

MATCHA GREEN TEA CHOCOLATE CHIP COOKIES

Matcha Green Tea Chocolate Chip Cookies image

Fun twist to the original chocolate chip cookie.

Provided by bitterSw33eT

Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate

Time 25m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 tablespoon green tea powder (matcha)
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
¾ cup unsalted butter, melted
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 ½ cups white chocolate chips

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.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 27.6 g, Cholesterol 33.9 mg, Fat 10.2 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 6.2 g, Sodium 93.5 mg, Sugar 19.5 g

MATCHA DARK CHOCOLATE CHIP COOKIES

Matcha Dark Chocolate Chip Cookies image

These super-moist and delicious cookies were based on one of my most popular cookie recipes from my first book, Pretty Delicious. They are made with a secret ingredient: banana! Pro tip: Try to resist eating them fresh out of the oven (I know, it's hard). They taste even better the next day!

Provided by Food Network

Categories dessert

Time 50m

Yield 18 to 20 cookies

Number Of Ingredients 12

Ingredients

Nonstick coconut or olive oil cooking spray
3/4 cup gluten-free flour
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
1/3 cup organic sugar
1/4 cup unrefined coconut oil, melted
1 teaspoon organic pure vanilla extract
1 egg (if making vegan, add 1 to 2 tablespoons of water)
1 1/2 ripe medium bananas
1/2 cup gluten-free organic rolled oats
1 cup dark chocolate chips
1 1/2 tablespoon matcha powder, sifted (see Cook's Note)

Steps:

Preheat the oven to 325 degrees F. Line two rimmed baking sheets with aluminum foil and coat lightly with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, whisk together the sugar, coconut oil and vanilla to combine. Add the egg (or water) and whisk well to incorporate. Add the banana and use the back of the fork to mash. When the banana is mashed into a paste, whisk the mixture until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl with a rubber spatula as necessary to ensure everything is evenly combined.
Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
Cover the cookie dough with plastic wrap and chill in the refrigerator for 15 minutes.
Using a 1-tablespoon cookie scoop, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until the edges are lightly golden brown and the cookie is set but still soft in the center, 15 to 17 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

MATCHA-CHOCOLATE CHIP COOKIES

Matcha-Chocolate Chip Cookies image

These super-moist and delicious cookies are made with a secret ingredient: banana!

Provided by Candice Kumai

Categories HarperCollins HarperCollins Dessert Healthy Cookies Tea Dark Chocolate Oat Banana

Yield Makes 18 to 20 cookies

Number Of Ingredients 12

Ingredients

Nonstick olive or coconut oil cooking spray
3/4 cup gluten-free flour
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
3 tablespoons unrefined coconut oil, melted
1 teaspoon organic vanilla extract
1/3 cup organic sugar (or 5 drops of stevia)
1 egg (if making vegan, add 1 to 2 tablespoons of water)
1 1/2 ripe medium bananas, mashed
1/2 cup organic rolled oats
1 cup semisweet chocolate chips
1 tablespoon matcha powder, sifted

Steps:

Preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil and coat lightly with cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
In a large bowl, whisk together the coconut oil, vanilla, and sugar (or stevia) to combine. Add the egg (or water) and whisk well to incorporate.
Using a rubber spatula, scrape down the sides and bottom of the bowl as necessary. Mix in the mashed banana and stir until well incorporated.
Add the dry ingredients to the wet ingredients and stir until combined. Using a rubber spatula, fold in the oats and chocolate chips. Sprinkle in the sifted matcha powder and fold in gently.
Chill the cookie dough in the refrigerator for 15 minutes.
Using a tablespoon, scoop out 1 1/2-inch balls and place them about 1 inch apart on the prepared baking sheet. Bake until lightly golden on top, 10 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.

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