Matcha Chocolate Chip Cookies
Returning from a year of exhausting business trips and endless restaurant meals, the author is thrilled to finally settle back down in Hangzhou and reunite with their beloved kitchen.
Story
It has been exactly a year since my last update, though it feels like a lifetime. I spent much of the past year on long business trips, surviving on local restaurant food that eventually became a form of torture for someone who loves rich, savory home-cooked meals. Late last autumn, my travels finally ended, and I returned to Hangzhou. My absolute first priority was to get reacquainted with my kitchen! When it comes to baking, my mind immediately went to my trusted Changdi oven. Since my current kitchen is quite small, their new steam-bake combo oven is the perfect fit—beautiful, convenient, and highly efficient.
Ingredients
Butter
80g
Flour
150g
Chocolate chips
60g
Matcha powder
10g
Powdered sugar
90g
Egg
25g
Cranberries
25g
Instructions
1
Step 1
Soften the butter over hot water. Add all the sugar at once, then beat at low speed with a whisk. Slowly add the egg liquid, making sure it is fully beaten each time before adding the next addition.
2
Step 2
This is the beaten butter, showing a light and pale yellow texture.
3
Step 3
Add low-gluten flour and matcha powder.
4
Step 4
Mix with a spatula in irregular directions until there is no dry flour, then add chocolate chips and chopped dried cranberries.
5
Step 5
Divide into 15g portions. There is no need to intentionally roll them into rounds. Pinch them just until the dough doesn't fall apart, then press firmly onto the baking sheet, maintaining a relatively natural and rough appearance.
6
Step 6
Place on the middle rack of the oven, with top and bottom heat at 160-165°C, and bake for about 15 minutes. Be careful not to overbake, otherwise the color will not look good.
