Welcome to Aiya's website! FREE standard shipping available for retail consumer orders over $50 & wholesale orders over $500 (U.S. and Canada). Matcha Chocolate Chip Rice Cookies
By: Aiya Japan
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!
Matcha Chocolate Chip Rice Cookies
SERVINGS: 20
TIME: 1 hrs, 15min
CATEGORY: Desserts
INGREDIENTS
- • ¾ cup flour (rice, or all purpose)
- • ½ Tbsp Aiya Culinary Grade Matcha
- • ¼ tsp baking powder
- • 4 ½ Tbsp Butter
- • 1 medium egg
- • ⅓ cup sugar
- • 1 oz chocolate chips
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 ⅓) 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 flatten.
- 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!
TIPS:
1. The cookie dough is sticky so if you prefer you can portion it out to the cookie sheet with a medium sized spoon instead of handling it directly.
2. Although this recipe calls for rice flour, all-purpose flour can be substituted but may result in a different finished product.
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To learn more about the Matcha used in this recipe, click on one of the product links below.