Matcha Double Chocolate Chip Cookies
Alright, you saw my skillet cookie recipe. Now, I'm giving you a cookie batch recipe from my Motion Matcha collaboration for those days you're feeling a little generous and want to share with friends or family! The concept is basically the same, but, obviously, you're using bigger quantities of each ingredient.
When I made these, I got about 20 medium sized cookies to give out to people...well, technically 18 after I ate two for research purposes 😂 The original cookie recipe is adapted from Host The Toast!
- 2 + 1/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cornstarch
- 2 tbsp matcha
- ½ teaspoon salt
- 6 oz butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- In one bowl, mix the dry ingredients from the flour to the salt.
- Using room temperature butter or melted butter (it just needs to be soft enough to beat), beat with the sugars until nice and fluffy.
- Add the eggs and vanilla extract to the butter and sugar mixture.
- Slowly incorporate the flour mix in! Don't do it all at once or beat at too high a speed or you'll get a matcha-flour cloud to the face 😂
- As soon as the flour is all incorporated, fold in the chocolate chips in.
- Cover with some saran and let the mix sit in the fridge for at least 30 minutes.
- Preheat the oven to 325 degrees and start spooning the dough onto a baking sheet covered with parchment paper or a silpat mat. The cookies will spread as they bake so get at least 2 inches of space in between each.
- Bake the cookies for about 15 minutes until the edges are looking golden brown (or at least a little brown since you're working with a green cookie).
- Take out immediately, let the cookies cool on a separate rack, and repeat until the dough is gone.
Now enjoy—these cookies are best when they're fresh, but you don't want to burn your mouth! And when they're fresh, you get delicious melted chocolate like this: