Ingredients
Method
- Brown your butter, stirring continuously, and take off the heat once you see it turn light brown. Make sure you cool it completely!
- In a bowl, sift flour, baking soda, matcha, and salt
- Once the butter is cooled, use a hand mixer and mix together both white and brown sugar. Once all combined, mix in your two eggs and vanilla.
- Slowly and gently fold in your flour mixture into your butter-sugar mixture. It’s important not to overmix!
- Add your white chocolate chips.
- Leave in the fridge to cool for at least 4 hours. Overnight is better!
- Once ready to bake, preheat your oven to 350 degrees. Roll your cookies into 3-tablespoon balls and slightly flatten before putting them in the oven to get a flatter cookie. Bake for 10-12 minutes, 12 minutes if you like a crispier cookie
- Let cool for at least 20 minutes before enjoying!
Notes
As a home baker, sometimes I don’t have unsalted butter on hand. Feel free to sub in salted butter and just avoid adding additional salt.
I like to go light on white chocolate chips because they tend to be super sweet, but you’re welcome to add as many as your sweet tooth desires!