Matcha And White Chocolate Cookies Recipes

CHEWY MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat your oven to 375 degrees F (or 190 degrees C).
• Mix 180g plain flour, 2 tsp matcha powder, 1/2 tsp baking soda, 1/4 tsp baking powder and 1/4 tsp salt in a bowl until well combined.
• In a separate bowl, cream 110g softened unsalted butter with 100g white sugar and 100g brown sugar together until well combined.
• Crack one large egg into the bowl with butter and sugar, then add 1 tsp vanilla extract.
• Beat until fluffy.
• Mix in your dry ingredients until a dough has formed.
• Mix in 100g white chocolate chips (you can add more or less depending on your preference).
• Line your baking sheet with baking parchment and add the dough in scoops, about 1-2 tbsp big. Make sure to leave plenty of space between them as they will spread when baked. This mixture is about enough for 20 cookies.
• Put them in the oven and bake for 10-12 minutes. Check on them after 5-6 minutes and keep an eye on them, take them out as soon as they start to brown on the edges. Don't let them brown completely, when you take them out they won't look cooked but I promise you, they are ready!
• Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack.
• Enjoy!

MATCHA AND WHITE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 320 degrees F (160 degrees C). Line a baking sheet with parchment paper.
• Combine superfine sugar, butter, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed, then increase speed and continue to mix until smooth and creamy.
• Mix in 1 1/2 cups plus 2 tablespoons flour, matcha, baking soda, baking powder, and salt until combined. Mix in egg and vanilla, gradually lowering the speed setting until everything is evenly incorporated and you get a dough-like texture. Add chocolate chips and mix in evenly.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 5 to 10 minutes more.