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.