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INGREDIENTS
- 150 g butter
- 150 g granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground vanilla
- 2 teaspoons matcha powder
- Egg
- 270 g all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 120 g white chocolate + extra for decoration
INSTRUCTIONS
- 1Melt the butter and let it cool for 30 minutes. Preheat the oven to 170°C and line two large baking sheets with parchment paper. Mix the melted butter with sugar, ground vanilla, vanilla extract, and egg.
- 2Mix the flour with salt, baking powder, and baking soda, add matcha powder and use a pastry spatula to incorporate it into the butter mixture. Do not beat further, just mix with the pastry spatula. Finally, incorporate chopped white chocolate or chocolate chips.
- 3Use an ice cream scoop to shape individual cookies; depending on its size, you should have about 15 pieces. Spread the shaped mounds on the baking sheet with proper spacing, decorate with chocolate pieces, and place in the preheated oven for ten minutes.
- 4The finished cookies should still be very soft and golden at the edges, appearing slightly underbaked; they will firm up as they cool. Let them cool on the baking sheet for two minutes, then transfer to a cooling rack. You can serve them while still warm.
