I've made them twice so far with equally amazing success so it's safe to say that this recipe is pretty darn dependable. The only thing to watch out for is overcooking the cookies. They should take on a slightly golden tint when fully baked, but its better to take them out early and let them set while cooling than to put them in for a couple extra minutes and end up with dry, crackly biscuits.
Also, add more or less green tea powder at your discretion... more powder yields a cookie with a vibrant green color and a slightly more bitter taste. If you like cookies that aren't overpoweringly sweet, that might be your best bet.
Green tea powder is readily available in your nearest grocery store, but I bought mine at the asian market. They tend to have more authentic brands and tastes - if I'm going to make something exotic, I need the best ingredients!
- Preheat oven to 350 degrees celsius and line two baking sheets with parchment paper. I like to spray the parchment paper with oil as well so the cookies come off easier, but that's just me.
- With an electric mixer, beat together butter and sugar until the mixture is light and fluffy. (this step is actually very important if you want moist, fluffy cookies)
- Beat in baking soda, egg, vanilla, and matcha powder until thoroughly combined.
- Slowly stir in the flour until both are fully incorporated
- Fold in the chocolate chips
- Scoop into small balls (about 2 tbsp size) and lay on baking sheet with space between each one.
- Bake for 10-12 minutes
- Let cool for 10 minutes before removing from parchment paper and serving/storing