Matcha Chocolate Chip Rice Cookie

Matcha Chocolate Chip Rice Cookie
Contributor
Matcha Chocolate Chip Cookie
Aiya America

Matcha Chocolate Chip Cookie

Matcha is a finely ground green tea powder. Use rice flour for these gluten-free green tea treats! Recipe courtesy of Aiya Matcha.            
10
Servings
77
Calories Per Serving
Deliver Ingredients

Notes

The 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.

Ingredients

  • ¾ Cup rice or all-purpose flour
  • ½ Tablespoon cooking-grade matcha powder, such as Aiya Matcha
  • ¼ Teaspoon baking powder
  • 4½ Tablespoons butter, at room temperature
  • 1 medium egg
  • 1/3 Cup sugar
  • 1 Ounce chocolate chips

Directions

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!

Nutritional Facts

Total Fat
4g
6%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
1µg
0%
Calcium, Ca
4mg
0%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
3µg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
6mg
1%
Sodium, Na
35mg
2%
Water
2g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.