Made with Unsweetened Matcha Latte
Time 45 mins (plus 30 mins chilling)
Difficulty Medium
Makes 12–14 cookies
Ingredients
- ½ cup + 2 tbsp unsalted butter (130 g, browned or melted)
- ½ cup white sugar (100 g)
- ¾ cup brown sugar (150 g, packed)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour (185 g)
- 2–2 ½ tsp matcha powder (sifted)
- ½ tsp baking powder
- ½ tsp salt (optional but recommended)
- ½ – ⅔ cup white chocolate chunks or chips (80–100 g)
Method
- Brown the butter. Heat butter in a pan until nutty and golden. Let cool 10–15 minutes.
- Whisk in both sugars until combined. Add egg and vanilla; whisk until glossy.
- In another bowl, whisk together flour, matcha powder, baking powder, and salt.
- Fold the dry ingredients into the wet until just combined.
- Stir through the white chocolate chunks or chips.
- Scoop dough into balls and freeze for at least 30 minutes before baking.
- Bake at 350 °F (175 °C) for 12–14 minutes, until edges are set but centres remain soft.
- Cool for at least 10 minutes before eating.
