Chewy Matcha Cookies with White Chocolate Chunks

Ingredients

360g all-purpose flour
2 tablespoon high quality matcha powder
2 tablespoon milk powder (any fat percentage is fine)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
230g unsalted butter, softened to room temperature
300g granulated sugar
2 large eggs, room temperature
2 teaspoon vanilla extract
200g white chocolate, roughly chopped (separated into 150g and 50g)

Flavor: earthy, sweet, milky, grassy.
Texture: chewy in the center, creamy from the white chocolate, and slightly crispy on the edges.
Storage: stays freshest in an air-tight container. It will lose the chewiness over a few days and will become dry, but will keep for about a week before it truly impacts quality.

Instructions

1. Preheat oven to 350ºF. If using the convection setting, set to 325ºF.
2. Sift together all-purpose flour, matcha, milk powder, baking powder, baking soda, and salt in a large bowl. Ensure there are no clumps remaining.
3. In a stand mixer, cream butter and sugar on medium speed (6 on KitchenAid) for 3-4 minutes or until the mixture is pale, light and fluffy. Do not over mix to avoid a cakey cookie texture.
4. Switch the mixture to low speed and add eggs one at a time, ensuring an even incorporation with each addition, then add vanilla extract.
5. Add the flour mixture to the butter mixture and mix on low speed until just combined. There should be noticeable pockets of flour remaining.
6. Add white chocolate chunks to the mixture and mix until just combined.
7. Divide mixture into balls about 1/4 cup in size or 80g.
8. Place a dough ball on a lined cookie sheet, spread apart, and bake for 12-14 minutes, rotating the sheet halfway. I find about 6 balls on a half sheet pan is best. At 10 minute mark, take the cookies out and press some white chocolate chunks on top using the remaining 50g of white chocolate.
9. Let cool for 10 minutes on sheet pan and transfer to a cooling rack to finish firm up.

Variations

Hojicha Cookies – sub out matcha powder with hojicha powder. Results taste even more earthy and the sweetness of the cookie tames the intense, bitter earthiness of hojicha.