Matcha has a slightly bitter grassy taste and ruby chocolate is a sweet chocolate made from ruby cacao beans with a fruity raisin-y flavor. Paired together, the bitterness from the matcha and sweet ruby chocolate flavors work so well together.
I’m partial to the deep, bitter, strong matcha flavor (like the green tea ice cream I used to enjoy at sushi restaurants when I was a kid) rather than the lighter, sweet matcha you’d find at Starbucks and in every grocery store freezer section. So I made these cookies with more matcha powder to pump up the flavor and reminiscent of the sushi restaurant green tea ice cream from my childhood. It also helps to balance the sweetness from the sugar and ruby chocolate. If you’re sensitive to the bitterness and prefer a sweeter cookie, cut the matcha powder down to ½ tablespoon instead of the 2 teaspoons.
About Matcha
Matcha is a green tea powder made from finely ground young tea leaves into a bright green powder. There are five different grades of matcha powdered that are determined by the age and quality of the leaves. Ceremonial grade is the highest quality possible from the youngest leaves. Culinary grade matcha is from slightly older leaves and ideal for baking. You could use ceremonial grade but it’s expensive!
Ruby Chocolate, What’s That?
Ruby chocolate is the biggest innovation in chocolate in 80 years. It was invented and introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. It is NOT white chocolate colored pink, it’s made from ruby cacao beans and there are no added colors to achieve that pink color. I stocked up on Ruby Cacao Wafers from Trader Joe’s (currently unavailable) last year and noticed that it did lose some of its pink color and was less pink than when I originally bought the bag. But the flavor is still great.
If you want to nerd out more about ruby chocolate, check out this great article from “Eat This, Not That” that explains ruby chocolate compared to milk, dark, and white chocolate.
We did our first ever Baking With Chickens LIVE episode on our YouTube channel. Bake along with me as I make these matcha cookies. Meet the chickens, learn all about nerdy food and egg facts, and I troubleshoot some common cookie mistakes.
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Get the Recipe
Matcha Ruby Chocolate Cookies
Soft and chewy green tea matcha cookies with fruity ruby chocolate chips. Adapted from Cooking Therapy
Time to Prepare: 40 minutes
Makes 13 cookies
INGREDIENTS:
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons matcha powder
1/2 cup (1 stick) unsalted butter
1/4 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1 egg room temperature
1/2 cup ruby chocolate chips or chopped chunks
INSTRUCTIONS:
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients: In a medium bowl, mix together 1 cup flour, ½ teaspoon baking soda, ¼ teaspoon salt, and 2 teaspoons matcha powder. Set aside.
3. Mix wet ingredients: Beat together ½ cup butter, ¼ cup sugar and ½ cup brown sugar together until it’s smooth and creamy. Add in egg and ½ teaspoon vanilla and mix until combined.
4. Slowly add in the dry ingredients into the wet ingredients. Mix together until just incorporated and you have a green dough. Using a spatula, stir in ruby chocolate chips/chunks.
5. Line a baking sheet with a silicon baking mat or parchment paper. Scoop the dough into 1½ tablespoon sized balls onto the baking sheet at least 2 inches apart.
6. Bake at 350 degrees F for 9-11 minutes.
7. Remove from the oven and cool for 10 minutes before moving them onto a cooling rack. Enjoy and try not to eat them all in one sitting!
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