BRAT COOKIES

This cookie was heavily inspired by the brown sugar shaken matcha from starbucks. I haven’t had Starbucks in so long, but I found myself thinking of that drink after some seriously disappointing matcha the other day. I hate to give them any credit but they did put me on. That combo of brown sugar and matcha goes together like peanut butter and jelly!

In honor of Charli xcx’s smashing summer album BRAT, I decided to call these brown sugar dominant matcha cookies with chocolate chunks BRAT cookies. Her iconic lime green album cover with the black lettering has taken social media by storm. I wanted to convey that without literally putting brat on each cookie, so I decided to add the chocolate for a little flare. Please note that these cookies also came out perfectly Shrek green.. coincidence? I THINK NOT!

Why measure with your heart?

You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?

For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.

All of my recipes are written as I do them.

From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.

One Bowl for wet and dry ingredients ???

I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.

Prep Time: 10 mins | Chill time: n/a | Bake time: 12 mins | Yield: 10 cookies

Ingredients:

• 1/2 cup brown sugar

• 1/3 cup granulated sugar

• 1/2 cup softened butter

• 1 egg

• vanilla extract

• 1 cup flour

• pinch salt

• 1/2 tsp baking soda

• 1 1/2 tbsp culinary grade matcha

• 1 Dark chocolate bar (CHOPPED)

  • I recommend using Ghirardelli, as it’s my favorite chocolate to bake with, but you can use any chocolate of your choosing

  • Feel free to use milk or white chocolate as well!

Instructions:

1. Start by creaming together your softened butter and sugar for about 3 minutes on medium speed.

2. Add in your Egg + vanilla extract and mix for about another minute (until combined)

3. Sift your matcha over the batter to make sure it does not clump and then fold in the rest of the dry ingredients just until combined

4. Add in your chopped chocolate and fold until combined

5. Add to a baking tray lined with parchment paper and while your oven preheats place the tray in the refrigerator

6. Preheat your oven to 350° F

7. Bake for 12 mins

   • If your cookies come out a bit wonky use a bowl and create a circular motion around each cookie to achieve a more “perfect” round shape!

8. Allow to cool then ENJOY!