We think it’s safe to say that everyone loves a homemade chocolate chip cookie. There’s just something about a fresh-from-the-oven bakery style cookie that makes us feel like we’re home sweet home. If you’re one of the rare beings on this planet that can resist the draw of an ooey-gooey cookie, we dare you to try and resist this one.
Our tea content manager dreamed up this recipe to bring you what we think is the best chocolate chunk cookie ever. They’re butter-y, chocolate-y, a little bit caramel-y (from the butter + brown sugar) and they bake up to deliver the holy grail of the cookie world: crispy edges and a super soft centre.
What tips them over the edge towards “best cookie ever” is the balancing flavour of matcha. But you don’t have to take our word for it.
CHOCOLATE CHUNK + MATCHA COOKIES
Makes: 12-16 cookies
Prep time: 15 min
Baking time: 10 min
Featured tea: Matcha Matsu
Chocolate Chunk Cookies
Print recipeIngredients
- 4 Perfect Matcha Spoons Matcha Matsu
- 1 ¼ cups flour (200 g)
- ½ tsp salt
- ¾ tsp baking soda
- ½ cup butter (1 stick)
- ¾ cup brown sugar
- ¼ cup cane sugar
- 1 large egg + 1 egg yolk
- Vanilla (or vanilla extract)
- 6 oz semisweet chocolate, chopped
Directions
| Step 1 | |
| Preheat oven to 375 F | |
| Step 2 | |
| In a bowl, combine Matcha Matsu, flour, salt and baking soda. | |
| Step 3 | |
| Melt ½ stick of butter in a small pot until golden brown, then transfer to a separate bowl and fold in the other ½ of stick. | |
| Step 4 | |
| Add brown and cane sugar to butter and mix until combined. | |
| Step 5 | |
| Next, add egg and egg yolk to butter mixture and blend until smooth. Fold in dry ingredients. | |
| Step 6 | |
| Gently add in chocolate chunks and let rest for 5-10 mins. | |
| Step 7 | |
| Line a cookie sheet with parchment paper, then scoop batter into 12-16 cookies. | |
| Step 8 | |
| Bake for 8-10 min | |
| Step 9 | |
| Remove from oven and leave them to cool for a few minutes. Finally, transfer to cooling rack. | |
