Please note that you’ll need to plan ahead to allow the butter to soften at room temperature for at least 3 hours AND allow the dough to sit in the fridge for at least 2 hours…but these cookies are totally worth it!
8.5 ounce all-purpose flour (2 cups if you don’t have a scale but I recommend you weigh the flour)
2 Tablespoons matcha powder
1/4 tsp kosher salt
4.6 ounce powdered sugar (1 cup)
3/4 cup butter, softened at room temp for at least 3 hours
2 large egg yolks
1/2 cup white chocolate chips
1. It’s important to leave the butter out for at least 3 hours, so it’s soft and pliable.
2. Sift the flour and matcha powder into a bowl.
3. In another bowl, beat by hand with a whisk, the butter until smooth and creamy.
4. Add the salt and blend.
5. Add the powdered sugar by sifting it into the butter, scraping down the sides as needed.
6. Add one egg yolk at a time until incorporated.
7. Add half of the flour mixture. Mix to incorporate then add the rest of the flour mixture. Continue to mix until the dough is smooth.
8. Add the white chocolate chips and mix to incorporate.
9. Lay a piece of plastic wrap about 18 inches long on the table. Scrape out the dough onto the wrap and shape into a log. Wrap it and roll it into a square or circle, work with the dough so that the ends don’t taper off but rather is consistent throughout.
10. Refrigerate for at least 2 hours or overnight.
11. Preheat oven to 350F.
12. Take the dough out of the fridge and remove the plastic wrap. Cut the dough into 1/2″ thick slices, lay on the baking sheet about 1″ apart.
13. Bake 13-15 minutes, until the edges are brown.
14. Remove from the oven and allow to cool on a cooling rack.
Recipe adapted from Just One Cookbook.