Here in Japan you can get all sorts of foods with matcha tea in them. It’s the traditional green tea used in the tea ceremonies here, but it’s also something used quite frequently in cooking and baking. Matcha desserts can be found in just about every eatery, and you can even get matcha smoothies in several places around town.
I’ve been wanting to try baking with it at home for a long time now but just have never gotten around to it until now. I ended up at the local mall in Okinawa City and happened to be browsing in the grocery store section (yes, there’s a grocery store in the mall). After finding a huge selection of matcha teas, I thought it would be the perfect opportunity to give baking with matcha a go for St Patrick’s Day.
I had limited time this weekend, so I decided that cookies would be my best bet. Since I always crave chocolate chip cookies, I originally planned to put the bittersweet chips inside the cookies. Then, I rethought it and decided they would be more festive and interesting with a chocolate drizzle on top. As for the matcha, a little does go a long way…especially in terms of color! If you’re looking to use it in some recipes, you should definitely use it sparingly until you get the texture and color that you’re wanting. These cookies have just the right amount to get you a nice emerald green color and a tasty flavor of matcha to compliment the dark chocolate. Try them out for a new twist on a St Pat’s Day dessert. I’m sure you’ll be glad you did!
Matcha sponge cookies with dark chocolate drizzle.
For the cookies.
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp matcha powder
1/2 cup butter, melted
1/2 cup light brown sugar
3/4 cup sugar
1 tsp vanilla
For the drizzle.
3/4 cup bittersweet chocolate chips
1/4 cup heavy cream
1/8 cup milk
Preheat oven to 350 degrees F. Grease a cookie sheet and set aside.
In a medium bowl, combine the flour, baking powder, salt, and matcha powder.
In a small bowl, beat the butter, brown sugar, sugar together until combined. Add the eggs and vanilla and beat until creamy and fully incorporated. Mix the wet ingredients into the dry flour mixture until just combined.
Using a teaspoon or a small melon baller, scoop the dough onto the prepared cookie sheets leaving about 2 inches between each scoop.
Bake for 12-15 minutes or until the edges start to slightly brown. Remove from oven and let cool on a wire rack with foil or a jelly roll pan underneath for about 15 minutes.
Meanwhile, combine the chocolate chips and heavy cream in a microwave safe bowl. Heat in the microwave in 30 second intervals, stirring in between, until the ganache is fully melted and smooth. Remove from the microwave and stir in the milk until the mixture is completely smooth and cooled. Reheat the chocolate for 30 seconds if necessary to make it just runny enough to drizzle smoothly.
Drizzle the chocolate over the cookies. Enjoy!