Chocolate chip cookies, but with a twist! When you bite into these matcha-flavored ones, you get a sweet surprise: white chocolate chips. Almonds (or your favorite nuts) are optional, but they work so well with the other ingredients and add a bit of texture.
Makes 16 cookies
Ingredients
150 g (1 1/4 cups) all-purpose flour
2 g (1/2 tsp) baking soda
3 g (1/2 tsp) salt
9 g (1 1/2 tbsp) matcha powder
113 g (1/2 cup, 1 stick) unsalted butter
150 g (3/4 cup) granulated sugar
1 large egg
2 g (1 tsp) vanilla extract
85 g (1/2 cup) white chocolate, roughly chopped or chips
Optional: 35 g (1/4 cup) almonds, roughly chopped
Instructions
Preheat the oven to 375ºF.
In a bowl, whisk together the flour, baking soda, salt, and matcha powder. Set aside.
Using the paddle attachment or an electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and mix to combine.
Gradually add the dry ingredients into the wet ingredients. Fold until just combined. Fold in the chopped white chocolate and almonds, if using.
Measure out 2-tbsp-sized balls of dough and place onto a baking sheet lined with a silicon mat or parchment paper. Space each ball of dough at least 2" apart.
Bake for 9 to 11 minutes, until firm around the edges. It will be soft, but remember that it will continue baking even after you take it out of the oven.
Let cool on the baking sheet for 5 to 10 minutes, then transfer cookies onto a cooling rack. Let rest for 5 more minutes. Enjoy!
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