Delightful Matcha and Chocolate Chip Cookies: A Perfect Duo

Indulge in the delightful fusion of flavors with these Matcha and Chocolate Chip Cookies. These unique cookies combine the earthy taste of matcha with the rich, chocolaty goodness of cocoa, creating a visually appealing and delicious treat. The half-and-half design offers a striking contrast, making each bite an adventure in taste.

Why You’ll Love This Recipe:
You’ll love this recipe for its perfect balance of flavors and textures. The matcha brings a subtle, herbal note, while the chocolate adds a classic sweetness. The two-tone appearance makes these cookies visually striking and fun to eat. Plus, they are simple to make and cater to various dietary preferences when using vegan ingredients.

Perfect Occasion:
Ideal for afternoon tea, brunch, or a special snack, these cookies are perfect for sharing with friends or enjoying on your own. Their unique look and taste make them a hit at gatherings, celebrations, or any time you want to treat yourself to something special.

Decoration Tips:
To enhance these cookies, you can sprinkle the top with a light dusting of powdered sugar or add a drizzle of melted chocolate. For a touch of whimsy, you could use cookie cutters to create fun shapes or add a pinch of colorful sprinkles for a festive touch.

Ingredients:

For the Matcha Cookie Dough:

• 100g butter, room temperature
• 100g sugar
• 150g all-purpose flour
• 1 Tbsp matcha powder
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 tsp vanilla

For the Chocolate Cookie Dough:

• 100g butter, room temperature
• 100g sugar
• 150g all-purpose flour
• 1 Tbsp cocoa powder
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 tsp vanilla
• Semi-sweet chocolate, chopped (around 100g)

1. Preheat the oven to 180°C (355°F) and line baking trays with parchment paper.
2. For the matcha dough: whisk together the butter and sugar until light and fluffy. Whisk in the vanilla and egg. Sift in the flour, baking powder, matcha, and salt, and mix until no more dry spots are visible.
3. For the chocolate dough: repeat the same process as for the matcha dough, but use cocoa powder instead of matcha powder, and fold in the chopped semi-sweet chocolate at the end.
4. Using an ice cream scoop, fill half of the scoop with matcha dough and the other half with chocolate dough. Scoop onto the lined baking trays, ensuring there’s enough space between each cookie.
5. Bake for about 12 minutes, checking a few minutes earlier to prevent overbaking if your oven runs hot.
6. Let the cookies cool slightly before enjoying.

Enjoy!