Buy all ingredients right below the recipe
INGREDIENTS
- 150 g butter
- 150 g granulated sugar
- 1 tablespoon vanilla extract
- ½ teaspoon ground vanilla
- 2 teaspoons matcha powder
- 1 egg
- 270 g whole wheat flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 120 g white chocolate (for garnish)
PREPARATION
- 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. Combine the cooled butter with the sugar, ground vanilla, vanilla extract, and egg.
- 2In a separate bowl, mix the flour with salt, baking powder, and baking soda. Add the matcha powder, and gradually fold the dry mixture into the butter mixture using a spatula – do not beat, just gently stir. Finally, fold in the chopped white chocolate or chocolate chips.
- 3Use an ice cream scoop to shape the cookies – depending on the size of the scoop, you should get about 15 cookies. Place the scoops on the baking sheets, leaving enough space between each, and sprinkle chocolate pieces on top. Bake in the preheated oven for 10 minutes.
- 4The cookies should still be very soft and slightly golden at the edges when done – they might seem slightly underbaked, but they will firm up as they cool. Let them rest on the tray for 2 minutes, then transfer them to a cooling rack. If desired, you can serve them warm.
