Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the white chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into 1 1/2 tablespoon portions and place them on the prepared baking sheets, leaving space between each cookie.
- For thicker cookies, chill the dough balls for 30 minutes before baking.
- Bake for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
* Use culinary-grade matcha for the best balance of color and flavor.
* Do not overbake; the cookies will continue to firm up as they cool.
* For extra visual appeal, press a few additional white chocolate chips into the tops of the cookies before baking.
* Store cookies in an airtight container at room temperature for up to 5 days.
* Cookie dough can be frozen for up to 3 months and baked directly from frozen, adding 1 to 2 minutes to the baking time.
* Do not overbake; the cookies will continue to firm up as they cool.
* For extra visual appeal, press a few additional white chocolate chips into the tops of the cookies before baking.
* Store cookies in an airtight container at room temperature for up to 5 days.
* Cookie dough can be frozen for up to 3 months and baked directly from frozen, adding 1 to 2 minutes to the baking time.