Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and matcha powder.
Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Fold in the dark chocolate chunks.
Step 7: Scoop portions of dough onto the prepared baking sheets, leaving space between each cookie.
Step 8: Press extra chocolate chunks on top and sprinkle lightly with flaky sea salt.
Step 9: Bake for 10 to 12 minutes until the edges are golden and the centers remain soft. Allow the cookies to cool before serving.
Storage and Reheating Tips
Store Matcha Chocolate Chunk Cookies in an airtight container at room temperature for up to 5 days.
To enjoy warm cookies, microwave for 10 to 15 seconds before serving.
Cookie dough can be frozen for up to 3 months and baked directly from frozen with a few extra minutes of baking time.
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