Green Tea Cookies With Matcha And Mint

I’m a bit of a matcha addict lately. Not just as a tea (once a day at least), but I also love combing it with sweet flavours. Like cakes and ice cream. It adds the subtle bitterness of the finest green tea and a lovely, bright green shade. I already tried it with cream cheese chiminangas (find my recipe here: Cream Cheese Chimichangas With Matcha And Strawberries) and it worked very well. So, last weekend I thought, why not try making cookies with matcha? Sounds like a pretty obvious combination, isn’t it? Yummy choc chip cookies with a little twist. I also added a bit of a maca powder to it, but that’s completely optional. And oh so easy, it only takes a half an hour from scratch.

Crispy outside and gooey inside – these are delicious.

Yield: about 20-22 cookies

Ingredients:

100g butter

100g caster sugar

80g light brown sugar

1 egg

200g all purpose flour

1 tsp of baking soda

1.5 tsp of matcha powder

1tsp of maca powder (optional)

1 tsp of vanilla extract

half a tsp of mint extract

100g choc chip

1/4 tsp of salt

Method:

Preheat oven to 170C.

Melt the butter in the microwave (proper bakers feel free to gasp here), so that all the tools you will need is a wooden spoon. In a bowl, cream the melted butter with the sugars and add the mint and vanilla extracts. Add the egg, the matcha, the maca powder, the salt and the baking powder. Combine well. Add the flour. (I never sift the flour either, just stir it in well.) Finally, add the choc chips and combine well.

Cover a baking tray with baking paper and evenly place 9 little balls (bit smaller than a golf ball) on it. Bake them for 8 minutes only, I kept checking on them: when they are getting a light golden shade (that’s how they are getting their lovely crispness), they will be just perfect.

Leave them to harden and cool for a few minutes before transferring them to a plate. I think they are the best when still a bit warm, but they also store well. But they are always gone in no time 🙂