This is based on my ‘Choco Chip Cookies’ recipe that I have been using for decades. For Matcha flavoured cookies, I prefer White Chocolate Chips, but you can use Dark Chocolate Chips OR Milk Chocolate Chips. I bake these cookies at lower temperature because I don’t want them to turn brown, but you can bake at your favourite temperature and alter the baking time.

Makes

24 Cookies

Ingredients

125g Butter *softened
1/2 cup Caster Sugar
1 large Egg
1 teaspoon Vanilla Extract
1 to 2 tablespoons Matcha Powder *Today I added 1 tablespoon
1 & 1/2 cup Self-Rising Flour
1 cup Chocolate Chips *I used White Chocolate Chips

Method
  1. Preheat oven to 160℃. Line 2 baking trays with baking paper. *Note: I bake these cookies at lower temperature because I don’t want them to turn brown, but you can bake at your favourite temperature and alter the baking time.
  2. Beat softened Butter and Caster Sugar until smooth and well combined. Beat in Egg and Vanilla, and mix well.
  3. Add Flour and Matcha Powder, and mix well, then add Chocolate Chips and combine evenly. If the mixture is too soft to roll, add extra Flour OR cool in the fridge.
  4. Roll the dough into 24 balls, about 3cm size, and place on the prepared trays, 12 balls each. You may wish to press down slightly but it is not necessary. It is your choice.
  5. Bake for 15 to 20 minutes OR until lightly coloured and cooked through. Transfer to a wire rack and cool.