One of the many downsides of having a 90-minute commute to school means getting home long after the sun’s gone down, especially in the winter. Some days (like today) I walk out of the school building thinking, “This is perfect running weather!” Unfortunately by the time I get home, the cold is seeping in through my jacket and I’m feeling around in my backpack for my keys because it’s too dark to see anything. Needless to say, I don’t normally end up going running after school in the winter.
This is frustrating because in addition to being too dark to find my keys, it is also too dark to take decent photos… good thing a bad picture doesn’t mean a bad cookie, right? I love green tea anything, but the flavor is easily masked in baked goods. The color turns out nicely and you can taste the green tea if you eat them slowly, but what I love about these cookies is the chewy texture. My favorite chocolate chip cookie recipe also calls for an extra egg yolk, so I’ve decided that’s what makes cookies extra yummy. If you can find matcha in your area, try these and let me know what you think below!
Recipe: Green Tea White Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons green tea powder (matcha)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1/2 cup white chocolate chips
- In a medium bowl, whisk together flour, baking soda, salt, and green tea powder. Set aside.
- Beat together butter and sugar in a larger bowl until light and fluffy, about 3-5 minutes. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add egg, egg yolk, and vanilla extract, and beat on medium speed until mixture is fluffy, about 1-2 minutes.
- Add the dry ingredients to the butter mixture and beat on low speed until just combined. Fold in the white chocolate chunks or chips with a spatula. Cover dough with plastic wrap and refrigerate for about 45 minutes.
- Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Scoop heaping tablespoonfuls of cookie dough onto the prepared baking pans, spacing them about 1 1/2-2 inches apart. Bake in preheated oven for about 12 minutes, until edges are lightly browned.
- Remove from oven, and allow cookies to cool on pans for about 10 minutes before transferring to a wire rack to cool completely.
Adapted from Blissful Baking