The addition of delicious and versatile tea means this sweet recipe is sure to impress!
- Prep time 25 minutes
- Total time 1 hour & 10 minutes
- Portion size 36 servings
In bowl, using whisk, combine flour, matcha powder, baking soda and salt.
In large bowl, using electric mixer on medium speed, beat together butter and sugar until creamy. Beat in eggs and vanilla until light and fluffy. Reduce speed to low; add dry ingredients to butter mixture, beating until dough is smooth. Do not overmix.
Fold in chocolate chips. Cover surface of dough directly with plastic wrap; refrigerate for 30 minutes.
Preheat oven to 350°F; line two baking sheets with parchment paper. Using hands, shape dough by 1 tbsp into balls. Arrange about 2 inches apart on prepared baking sheets.
Bake in upper and lower thirds of oven, rotating sheets halfway through baking time, until cookies are lightly browned, 10 to 12 minutes. Place baking sheets on wire racks and let cool for 5 minutes. Transfer cookies directly to racks; let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 5 days or frozen for up to 2 months.)
Nutritional facts PER COOKIE
- Calories 115
- Total fat 6 g
- Saturated fat 3 g
- Cholesterol 20 mg
- Sodium 95 mg
- Total carbohydrate 14 g
- Fibre 0 g
- Sugars 8 g
- Protein 1 g
- Iron 0.4 mg