Matcha chocolate chip cookies

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 14 tbsp coconut oil
• 1 tbsp matcha powder
• 1/2 cup granulated sugar
• 3/4 cup light or dark brown sugar, packed
• 1 tsp salt
• 2 tsp vanilla extract
• 1 large egg
• 1 egg yolk
• 1 1/2 cups semi-sweet or dark chocolate chips

Recipe

1. Preheat oven to 375°F. Whisk flour and baking soda together in a medium bowl and set aside.

2. Heat coconut oil in a medium skillet over medium-low heat until melted, about 3 minutes. Transfer melted coconut oil into a large heatproof bowl.

3. Stir in matcha powder and whisk to get rid of any clumps.

4. Add both sugars, salt, and vanilla to bowl with coconut oil and whisk until incorporated.

5. Add egg and yolk and whisk until mixture is smooth.

6. Stir in flour mixture until just combined, about 1 minute.

7. Stir in chocolate chips and turn dough over once or twice to make sure no flour pockets remain.

8. Divide dough into 16 portions, about 3 tablespoons per cookie. For perfect crunchy-around-the-edge, chewy-in-the-middle cookies, refrigerate the dough balls for 15-30 minutes.

9. Arrange about 2 inches apart on baking sheets, 8 dough balls per sheet.

10. Bake cookies 10 to 14 minutes, rotating each baking sheet halfway through baking. The cookies may not look done when first pulled out, but they will harden and set while cooling. For perfectly flat cookies, bang the sheet pans firmly once or twice on the counter when rotating and before cooling.

11. Let cookies cool before serving.