* 3/4 cup (170g) butter * 1/2 cup (100g) brown sugar * 3/4 cup (150g) white sugar * 2 eggs * 2 tsp vanilla * 2 cups (250g) baking flour * *If using gluten free flour, add 1/2 tsp* * 1 cup (120g) almond flour * 1/4 cup (25g) cocoa powder * 3-4 tsp Culinary-grade matcha * 1 tsp baking soda * 1 tsp baking powder * 1/2 cup (~55g) chocolate chips
Directions
1. Preheat oven to 350°F (180°C) 2. In a large bowl, mix together 3/4 cup (170g) butter, 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla 3. Whisk in 2 eggs until mixture is light and fluffy 4. Stir in until fully combined 2 cups (250g) baking flour, and 1 cup (120g) almond flour, 3-4 tsp matcha powder, 1 tsp baking soda, and 1 tsp baking powder 5. Divide the dough into two equal halves (A and B) 6. In dough A, mix in 3-4 tsp matcha powder, and half of the chocolate chips 7. In dough B, mix in 1/4 cup (25g) cocoa powder, and the other half of the chocolate chips 8. Line a baking pan with either parchment paper – OR – cooking spray 9. Take two small portions of dough A and dough B, and roll them together between your palms to create a swirling pattern (this is what creates the marbled effect) 10. Evenly place the balls on baking pan 11. Bake at 350°F (180°C) for 10-11 minutes 12. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol. 13. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/matcha-fudge-chocolate-chip-marble-cookie-recipe)
Ingredients
* 3/4 cup (170g) butter
* 1/2 cup (100g) brown sugar
* 3/4 cup (150g) white sugar
* 2 eggs
* 2 tsp vanilla
* 2 cups (250g) baking flour
* *If using gluten free flour, add 1/2 tsp*
* 1 cup (120g) almond flour
* 1/4 cup (25g) cocoa powder
* 3-4 tsp Culinary-grade matcha
* 1 tsp baking soda
* 1 tsp baking powder
* 1/2 cup (~55g) chocolate chips
Directions
1. Preheat oven to 350°F (180°C)
2. In a large bowl, mix together 3/4 cup (170g) butter, 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla
3. Whisk in 2 eggs until mixture is light and fluffy
4. Stir in until fully combined 2 cups (250g) baking flour, and 1 cup (120g) almond flour, 3-4 tsp matcha powder, 1 tsp baking soda, and 1 tsp baking powder
5. Divide the dough into two equal halves (A and B)
6. In dough A, mix in 3-4 tsp matcha powder, and half of the chocolate chips
7. In dough B, mix in 1/4 cup (25g) cocoa powder, and the other half of the chocolate chips
8. Line a baking pan with either parchment paper – OR – cooking spray
9. Take two small portions of dough A and dough B, and roll them together between your palms to create a swirling pattern (this is what creates the marbled effect)
10. Evenly place the balls on baking pan
11. Bake at 350°F (180°C) for 10-11 minutes
12. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
13. Enjoy!
Ooh boy!