Delicious matcha and chocolate chip cookies: a perfect duo

Indulge in the delicious fusion of flavors with these matcha and chocolate chip cookies. These unique cookies combine the earthy taste of matcha with the rich, chocolatey goodness of cocoa, creating a visually appealing and delicious treat. The half-and-half design provides a striking contrast, making every bite a taste adventure.

Why you will love this recipe:
You will love this recipe for its perfect balance of flavors and textures. Matcha brings a subtle, herbaceous note, while chocolate adds classic sweetness. The two-tone look makes these cookies visually striking and fun to eat. Plus, they're simple to make and cater to various dietary preferences when using vegan ingredients.

Perfect occasion:
Perfect for afternoon tea, brunch or a special snack, these biscuits are perfect for sharing with friends or enjoying on their own. Their unique appearance and taste make them a hit at gatherings, celebrations, or anytime you want to treat yourself to something special.

Decorating Tips:
replaces the word nice with empty jazz up these cookies, you can sprinkle the tops with a light dusting of powdered sugar or add a drizzle of melted chocolate. For a touch of whimsy, you can use cookie cutters to create fun shapes or add a sprinkle of colorful sprinkles for a festive touch.

Ingredients:

For the Matcha cookie dough:

• 100 g butter, room temperature
• 100g of sugar
• 150 g all-purpose flour
• 1 tablespoon matcha powder
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 egg
• 1 teaspoon of vanilla

For the chocolate cookie dough:

• 100 g butter, room temperature
• 100g of sugar
• 150 g all-purpose flour
• 1 tablespoon of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 egg
• 1 teaspoon of vanilla
• Chopped semi-sweet chocolate (about 100g)

1. Preheat the oven to 180°C (355°F) and line the baking trays with baking paper.
2. For the matcha paste: whisk together the butter and sugar until light and fluffy. Add the vanilla and egg. Sift in the flour, baking powder, matcha and salt and mix until no dry spots are visible.
3. For the chocolate dough: repeat the same process as for the matcha dough, but use cocoa powder instead of matcha powder and stir in the chopped semi-sweet chocolate at the end.
4. Using an ice cream scoop, fill half of the ball with matcha paste and the other half with chocolate paste. Pour onto the lined baking sheets, making sure there is plenty of space between each cookie.
5. Bake for about 12 minutes, checking a few minutes earlier to avoid overcooking if your oven is hot.
6. Let the cookies cool slightly before eating them.

Appreciate!