Chewy Whole Wheat Matcha Cookies with Matcha Chips -- 3 Ways

Chewy Whole Wheat Matcha Cookies with Matcha Chips — 3 Ways

Beware: These cookies are abnormally thin! I was so surprised! Nevertheless, they are so delicious. And I don’t normally like chewy cookies.

Variation 1: Whole Wheat Matcha Cookies topped with Matcha Chips

Pictured with the Amigurumi Teddy I crocheted for Wasc.

Variation 2: Whole Wheat Matcha Cookie with Sliced Almonds.

Very delicious with some hot tea.

Variation 3: Not pictured. Topped with Andes Mint Baking Chips.\

These are so delicious, I hope you enjoy!

-Erica

Chewy Whole Wheat Matcha Cookies with Matcha Chips (adapted from Une-Deux Senses)

For the Matcha Baking Chips

Ingredients:

Recipe:

Melt the white chocolate chips over a double broiler, stirring frequently and being careful not to burn the white chocolate. (It will become hard and dry looking)
When the melted chocolate becomes smooth, immediately whisk in the matcha until mixed and there are no clumps of matcha.
Pipe immediately and as quickly as possible on to a flat area lined with either foil. **NOTE: Here I had difficulty, as the matcha would dry up after about 5 minutes of piping. I ended up with about 3 broken piping bags due to chocolate bursting out from the sides). Not sure why it was drying so quickly—maybe the type of chocolate I used?
Let dry.

Chewy Whole Wheat Matcha Cookies

Ingredients:

Recipe:

Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper and spray lightly with baking spray.
In a bowl, stir together flour, baking soda and powder, and salt.
In another bowl, beat butter with sugar until smooth.
Beat in egg, almond extract, and matcha powder until fully incorporated.
Gradually blend in the dry ingredients from Step #3.
Carefully fold in matcha chips
Roll dough into miniature spheres a LITTLE SMALLER THAN A PING PONG BALL. **NOTE: If you do not do this, you will end up with absurdly large and flat cookies. :P Learned that the hard way.
I only have 1 cookie medium sized cookie pan, so in order to make sure that during the baking process the cookies do not start molding together, I had to put 5 cookie dough balls at time. If you have more than one pan, that’s great. You’ll get finished baking the dough way before I did!
When you put the cookie dough on to the baking pan, pressing them down ever so slightly with the palm of your hand.
Bake for 8-10 minutes or until lightly browned. At about 6 or 8 minutes (about 2 minutes before the cookies are done, use reserve matcha chips and lightly press them into the top of the cookie. You can also top with some sliced almonds or Andes Mints as well.
When done, remove from oven, and let cool for about 5+ minutes. Be careful when removing cookies, as they are a bit fragile (especially when hot/warm).