NotesThe cookie dough is sticky, so if you prefer, you can portion it out to the cookie sheet via the "two teaspoon method" instead of handling it directly.
Although this recipe calls for rice flour, all-purpose flour can be substituted but may result in a different finished product.
rice or all-purpose flour
cooking-grade matcha powder, such as Aiya Matcha
butter, at room temperature
Preheat the oven to 340 degrees F.
Sift the flour, matcha, and baking powder together.
Stir the butter until creamy. Fold about a third of the sugar into the butter. Repeat until all the sugar is incorporated and smooth.
Beat the egg and mix in. Fold the flour mixture into the sugar mixture.
Mix in the chocolate chips and rest the dough for at least 30 minutes.
Roll small balls of dough in your hands, place on a cookie sheet, and gently flatten.
Place the cookie sheet in the oven and bake for 10 minutes.
Lower the oven temperature to 300 degrees F and bake for about 10 more minutes.
Remove from the oven, place on a rack to cool, and enjoy their crunchy texture!