I bought a batch of green matcha tea powder a while ago and now I finally got round to using some in these delicious cookies! I used white chocolate so they were very sweet, but you can use dark chocolate too if you prefer. I found the recipe in a small French cookbook full of American style cookies, called Les cookies de Laura Todd. A colleague of mine who knows my love for chewy cookies recommended it to me and it turned out to be a fabulous tip, I’m totally loving the book already, so watch out for more tasty recipes in the future!
Preheat the oven to 140 C and line two baking sheets with greaseproof paper. Mix 250 g softened butter (you can use margarine as well) with 350 g soft brown sugar until fluffy and soft. Add 1 egg and beat well until incorporated. In two batches, add 375 g self-raising flour (or use regular flour and add 1 tsp baking powder as well), a pinch of vanilla powder (I used a small bag of vanilla sugar, you could use 1/2 tsp vanilla extract of the seeds of half a vanilla pod as well), a pinch of salt and 1 tbsp green tea in powder and mix well. Add 380 g white chocolate chips or chopped chocolate (you can use dark chocolate as well or split the dough in half and add 190 g of each to make two types of cookies).
Using an ice-cream scoop, take a scoop of dough and release it on the baking sheet. Flatten it lightly with the back of your hand. Space the cookies well apart as they will spread to a diameter of 8-10 cm (if that’s too big for you, just roll smaller balls with your hands). Put in the oven for 15-20 min. Enjoy!