Why you should make this:
• Easy
• Ooey
• Gooey
• Soft
• It’s matcha, matcha’s the best.
Prep time: 10min
Cook time: 9min
Serving: about 10 - 12 cookies
INGREDIENTS (9)
DRY
• 1 ¼ cup flour
• ½ tsp baking powder
• ⅛ tsp salt
• 1 tbsp culinary grade matcha (I use Zen Wonders’ Superior Culinary Taishiro)
WET
• ½ cup butter
• ¾ cup castor sugar
• 1 egg
• 1 tsp vanilla
FILLING
• 1 ½ cups white choc chips
METHOD
1. Preheat oven to 180C.
2. Whisk all dry ingredients together and set aside.
3. Melt butter in double boiler or microwave. Beat butter and sugar together in a large bowl using an electric mixer until blended; beat in the rest of the wet ingredients and mix until light and creamy.
4. Add dry ingredients; half at a time. Do not over-mix!
5. Add white choc chips and mix just until fully incorporated.
7. Place evenly sized balls onto a tray lined with parchment paper, leave 3" gaps as the cookies will expand in width. Press the balls down to form discs to ensure all your cookies will end up looking consistent!
NOTE: Chill in fridge for 30 min if dough is sticky and hard to place on over tray.
NOTE: Use an ice-cream scoop to get consistently sized cookies.
8. Bake for 8-10 min. They will look undercooked and too soft when you take them out, but they will firm up and harden as they cool down.
9. Let them firm up and cool down for 15min before eating.
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