Matcha Chocolate Chip Cookies with Coconut Flakes and Dried Cranberries

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 2 tsp matcha powder
• 1 tsp vanilla extract
• 2 cups semi-sweet chocolate chips
• 1/2 cup toasted coconut flakes
• 1/2 cup dried cranberries

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs one at a time, followed by matcha powder and vanilla extract.
4. Stir in the whisked dry ingredients until just combined, being careful not to overmix.
5. Fold in chocolate chips, coconut flakes, and dried cranberries.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 12-14 minutes or until edges are lightly golden brown.
8. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations

• For an extra matcha boost, add an additional teaspoon of matcha powder to the dough.
• Substitute chopped pecans or walnuts for the coconut flakes for added texture.
• Omit the dried cranberries for a more traditional chocolate chip cookie flavor profile.