The Best Chocolate Chip Cookies With Matcha Salt

Name: The Best Chocolate Chip Cookies With Matcha Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 1/2 ounces cake flour; 8 1/2 ounces bread flour; 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons sea salt (kosher can work too); 1 1/4 cups unsalted butter, at room temperature; 1 cup light brown sugar; 1 cup granulated sugar; 2 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 1/4 pounds bittersweet chocolate chips (over 60% cacao); 1/2 teaspoon sea salt; 1/2 teaspoon matcha, sifted to remove any clumps

Servings: persons

8 1/2 ounces cake flour
8 1/2 ounces bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt (kosher can work too)
1 1/4 cups unsalted butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate chips (over 60% cacao)
1/2 teaspoon sea salt
1/2 teaspoon matcha, sifted to remove any clumps

1
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well.
2
Using a mixer fitted with paddle attachment (or a hand-held mixer and bow) on medium-high speed, cream butter and sugars together until very light and fluffy. This took me about five minutes.
3
Add the eggs, one at a time, mixing well after each addition.
4
Mix in the vanilla.
5
Scrape down the sides of the bowl with a rubber spatula.
6
Reduce the mixer speed to low.
7
Add 1/3 of the dry ingredients, and mix until just combined. Add another 1/3 and then another, until all of it has been incorporated. Scrape down the sides of the bowl with each addition.
8
Pour in the chocolate chips and stir manually.
9
Place the batter in an airtight container and refrigerate for 12-36 hours. If you don't have this much time, don't worry! The cookies will still taste great! The longer you leave them in the fridge, the more the flavors will meld together and take on a caramel-y flavor.
10
When you're ready to bake the cookies, remove the batter from the fridge to let it warm up and soften. Preheat oven to 350u00b0F and line a baking sheet with parchment paper.
11
Sift the matcha, then mix it with the sea salt in a small bowl.
12
Bake the cookies until golden (but not brown!), about 17 minutes. Transfer the cookies to a wire cooling rack to cool.
13
RIGHT before serving, sprinkle on the matcha salt. If the matcha salt sits on the cookies for too long, it will soak in the moisture from the cookie and not be as vibrantly green. This will also happen if the cookies are not sufficiently cool. Enjoy!

2202

kcal

Calories

108

Fat

281

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 1/2 ounces cake flour, 8 1/2 ounces bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, The Best Chocolate Chip Cookies With Matcha Salt falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!