Brooke's Matcha Cookies

Brooke is almost famous in the neighborhood for these cookies. Make sure we use 100% matcha powder, ceremonial or culinary grade for a strong match taste and green color. The key to her cookies is weighing out the ingredients instead of using cups - especially the flour. There is no need to chill this dough before baking but if it's too sticky it won't hurt to chill for 30 minutes before scooping. 

INGREDIENTS

• 180 g all-purpose flour
• 1 tablespoon matcha powder, ceremonial grade or high-quality culinary grade
• 1 tablespoon milk powder, optional
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115 g unsalted butter, softened to room temperature
• 150 g granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 100 g white chocolate, roughly chopped, plus a handful extra for topping
• flakey salt, optional

DIRECTIONS

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. Mix dry ingredients - in a small bowl, combine flour, matcha powder, milk powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl (stand mixer bowl if using a stand mixer), cream butter and sugar. Mix until very creamy and fluffy, about 3-4 minutes.
4. Add in eggs and vanilla. Mix until smooth.
5. Add dry ingredients to wet - Mix briefly until just combined with some flour patches left.
6. Fold in white chocolate chips with a silicone spatula - do NOT overmix.
7. Using a 2-tbsp scooper, scoop out balls of cookie dough and place them on your baking sheet, leave 2 inches in between for spreading.
8. Bake for 10-12 minutes or until the edges are set but the middle is still soft and puffy. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional)
9. Let the cookies cool on baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. At this point, you can sprinkle some flakey salt to add a delightful saltiness to the cookies.

Chocolate Chunk Cookies

Chewy chocolate chip (or chunk) cookies with a crispy, delicious edge. Melted butter recipe so no chill time is required. 

Made these for the neighbor friends and they love them.

INGREDIENTS

• 1 1/3 (170g) cup of flour 
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup (113g) unsalted butter, melted & cooled
• 1/2 cup (100g) light brown sugar, packed
• 1/3 cup (70g) granulated white sugar 
• 2 tsp vanilla extract 
• 1 large egg, room temperature 
• 1 1/2 cup (250g) semisweet chocolate chip or chunks 
• (optional) replace 75g of chocolate chips with chopped walnuts 
• flakey salt, to finish 

DIRECTIONS

1. Preheat oven to 350F and line baking sheets with parchment paper. 
2. Melt butter and set aside to cool. 
3. In a small bowl, whisk together the dry ingredients: flour, baking soda, baking powder and salt. Set aside. 
4. In a large bowl (stand mixer bowl if using a stand mixer) cream together butter, and both sugars. It's important that the butter is not hot - warm is ok. Whisk vigorously until it turns into a paste-like consistency. 
5. Whisk in egg and vanilla until smooth. 
6. Pour the dry ingredients into the wet and fold until there's still some streaks of flour left. Fold in chocolate chips/chunks (and optional walnuts if using) until just combined. 
7. Use a 2 tablespoon scooper and scoop onto prepared baking sheets. 6 scoops is good as they spread. Bake for 10-12 minutes. 
8. Cookies are ready when edges are golden but middle is still soft and puffed up. 
9. Immediately after taking the cookies out, use a fork or large round cookie cutter to reshape. Sprinkle sea salt. 
10. Let cookies continue to cook for 3-5 minutes then transfer to a wire rack to cool completely before packaging if giving cookies away. 

(In the photo I am using Guittard super chocolate chips. They taste good but look funny. I might prefer their semi-sweet. Trader Joe's semi sweet chocolate chips are good too.)

Notes: we used our smallest scooper and was able to get 22 3 inch cookies from 1 batch.