Matcha Milk Chocolate Chip Cookies. Matcha is an acquired taste and can be too strong of a flavor for some. I really love it in all forms, but if you are just being introduced to matcha, having it in a baked good, like these Matcha Milk Chocolate Chip Cookies is a great way to try it out. These Matcha Green Tea Chocolate Chip Cookies were made in prep for the trip. I needed to get my green cookies down so I could pack a suitcase full of them for Sab and Sam, and I wanted to make sure that matcha in cookies tastes as awesome as they sound. Chewy and wholesome matcha chocolate chip cookies!

Moreover, as it is our mission, we made this recipe accessible to as many people as possible. And so these green tea cookies are vegan, gluten-free, and sugar-free. We didn't use any refined sugars, butter, eggs, or wheat. You can have Matcha Milk Chocolate Chip Cookies using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Matcha Milk Chocolate Chip Cookies

You need 125 grams of Cake flour.
It's 3 grams of Matcha.
Prepare 30 grams of Almond flour.
You need 80 grams of Butter.
Prepare 70 grams of Granulated sugar.
It's 1 of Egg yolk.
You need 10 grams of Fresh cream.
Prepare 10 grams of Condensed milk.
It's 30 grams of Chocolate chips.

Use a small cookie scoop to distribute dough onto a prepared baking sheet. Slightly flat down with the palm of your hand. These Matcha Chocolate Chip Cookies are… Soft, chewy, and gooey. Interestingly, pastry chef seldom pairs matcha with milk chocolate, probably because milk chocolate neither elevates the bitterness profile of matcha, nor offsets it.

Matcha Milk Chocolate Chip Cookies instructions

Combine the cake flour, matcha, and almond flour and sift..
Mix butter and granulated sugar with a hand mixer. Add a egg yolk and mix..
Add fresh cream, condensed milk, and the dry ingredients from Step 1 in order, then mix. You can substitute fresh cream for condensed milk, if you wish..
Add chocolate chips and mix. Use confectionery chocolate chips that don't melt..
Divide the dough into 4 portions and transfer onto a floured board. Shape into tubes..
Wrap tightly with plastic wrap and close one end with an elastic band. Press in from the other end to remove any gaps..
Close the other end with an elastic band and chill in the freezer to harden. I usually make it the day before, and bake the next day..
The cylinders were about 20cm in length..
Preheat the oven to 355°F/180℃. Slice the dough into about 0.5 cm. Align on a baking tray..
Sometimes the knife hits the chocolate when slicing and the cookie may fall apart. Fix the shape with hands!.
Bake for about 17 minutes in the oven at 355°F/180℃, or until the bottom is browned. Remove with a spatula since it's soft..
Done..

Matcha tea crystals give these cookies a vibrant color and bright, grassy flavor that is balanced by vanilla extract and rich dark chocolate chunks. Since dark chocolate is high in cacao it has a more concentrated flavor and less is needed to give a chocolate fix. Dark chocolate is also higher in antioxidants than traditional milk chocolate. Candice Kumai, a Well+Good Council member, taught Gomez how to make her famous matcha chocolate chip cookies. While she shared the full recipe on her Instagram so you can bake with the duo as you.