Matcha White Chocolate Cookies

🧂 Ingredients

• 180 g all-purpose flour
• 1 tablespoon matcha powder

  ceremonial grade or high-quality culinary grade
• 1 tablespoon milk powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115 g unsalted butter

  softened to room temperature
• 150 g granulated sugar
• 1 large egg

  room temperature
• 1 teaspoon vanilla extract
• 100 g white chocolate

  roughly chopped, plus a handful extra for topping

Instructions

• 1 Prep: Preheat oven to 350°F and line a baking sheet with parchment paper. Set
  aside.
• 2 Mix dry ingredients: In a small bowl, stir together the flour, matcha powder,
  milk powder, baking powder, baking soda, and salt. Set aside.
• 3 Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to
  beat softened butter until very creamy. Add sugar and cream together with the
  mixer until very creamy and fluffy, about 3-4 minutes.
• 4 Add eggs: Add in the eggs and vanilla extract and mix again until combined.
• 5 Add dry ingredients to wet ingredients: Add the flour mixture into the butter
  mixture and briefly mix with the hand mixer until almost combined with some
  flour patches left.
• 6 Fold in chocolate: Add the chopped chocolate and finish folding the dough
  together with a silicone spatula until just combined. Don't overmix.
• 7 Scoop cookie dough: Using a 4-tablespoon ice cream scooper, scoop out balls of
  cookie dough and place them on your baking sheet, leaving about 2" between each
  cookie for spreading.
• 8 Bake: Bake cookies for 12-14 minutes or until the edges are set but the middle
  is still very soft. In the last 2 minutes of baking, press a few extra white
  chocolate chunks on top of each cookie (optional).
• 9 Cool: Let the cookies cool on the baking sheet for 10 minutes before carefully
  transferring them to a wire rack to cool completely.

Nutrition Info