Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 1 tablespoon matcha powder (ceremonial grade or high-quality culinary grade)
- 1 tablespoon milk powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 115 g unsalted butter (softened to room temperature)
- 150 g granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla bean paste
Add-ins
- 100 g white chocolate (roughly chopped, plus a handful extra for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Set this aside for baking later.
- Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, matcha powder, milk powder, baking powder, baking soda, and salt. Stir well to ensure even distribution and set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with an electric hand mixer until it becomes very creamy. Gradually add the granulated sugar and continue to cream together until the mixture is fluffy and light, about 3-4 minutes.
- Add Eggs and Vanilla: Add the large egg and vanilla bean paste to the butter mixture, beating again until the ingredients are fully combined and the mixture is smooth.
- Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients. Mix briefly with the hand mixer just until you see some flour patches remaining; avoid overmixing to keep the cookies tender.
- Fold in White Chocolate: Using a silicone spatula, fold in the roughly chopped white chocolate carefully until just combined. Be gentle to retain the dough’s texture.
- Scoop Cookie Dough: Using a 4-tablespoon ice cream scooper or spoon, portion out dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 12-14 minutes until the edges are set but the centers remain soft. About 2 minutes before the end of baking, press a few extra white chocolate chunks on top of each cookie for an appealing finish and extra sweetness.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to firm up. Then, carefully transfer them to a wire rack to cool completely before serving.
Notes
- Use ceremonial-grade matcha powder for a more vibrant flavor and color.
- Ensure butter and egg are at room temperature to help with proper mixing and texture.
- Avoid overmixing the dough to keep cookies soft and tender.
- Pressing white chocolate chunks on top towards the end of baking creates a beautiful melty topping.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
