Matcha Chocolate Chip Rice Cookie
Using rice flour and baked at a lower temperature, our Matcha Chocolate Chip Rice Cookies have a light flavor and retain their beautiful matcha color!
[Makes About 20 Cookies]
[Ingredients]
Flour (Rice or All Purpose)............ 3/4 cup
Aiya Cooking Grade Matcha........ 1/2 tbsp
Baking Powder............................. 1/4 tsp
Butter.......................................... 4 1/2 tbsp
Egg............................................. 1 med. egg
Sugar.......................................... 1/3 cup
Chocolate Chips........................... 1 oz
Note: 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.
Note: Although this recipe calls for rice flour, all purpose flour can be substituted but may result in a different finished product.
[Directions]
1 Sift the matcha, baking powder, and flour together.
2 Allow the butter to come to room temperature and stir until creamy. Fold a portion of the sugar (about 1/3) into the butter. Repeat until all the sugar is incorporated and smooth.
3 Beat the egg and mix in.
4 Fold in the sifted ingredients.
5 Mix in the chocolate chips and allow to rest.
6. Roll small balls of dough in between your hands, place on a cookie sheet, and lightly flaten.
7. Pre-heat the oven to 340 F. Place the cookie sheet in the oven and bake for 10 minutes.
8. Lower the oven temperature to 300 F and bake for about 10 more minutes.
9. Remove from the oven, place on a rack to cool, and enjoy their crunchy texture!
