Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, sifted matcha powder, baking soda, and salt.
- In a separate large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Fold in the optional white chocolate chips.
- Cover and chill the dough for at least 30 minutes.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, until the edges are just set. The centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best color and flavor, use high-quality ceremonial or culinary grade matcha powder.
Do not skip chilling the dough, as this is key to preventing the cookies from spreading too much.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Do not skip chilling the dough, as this is key to preventing the cookies from spreading too much.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
