Ingredients
Scale
- 100g All-purpose Flour
- 3 tsp Matcha powder
- ¼ + 1/8 tsp Baking Soda
- ¼ +1/8 tsp Salt
- 69g Salted Butter
- 50g Castor Sugar
- 37g Brown Sugar
- 25g Egg
- 35g White couverture chocolate chips (for dough)
- 1/4tsp Vanilla essence
- White chocolate chips as required (for top)
Instructions
- Preheat the oven to 180C (OTG mode: lower rod + upper rod + fan). Line a baking tray with butter paper or a silicon mat.
- In a bowl, cream butter and both the sugars until its pale and fluffy.
- Now, add eggs and vanilla essence and mix well.
- Next, sieve in the dry ingredients, i.e., flour, matcha powder, baking soda, and salt. Combine everything well to form a dough.
- Lastly, fold in the white couverture chocolate chunks and mix them into the dough.
- For shaping, make balls from the dough weighing 50g each.
- Place them on a lined baking tray and sprinkle some white couverture chocolate chips on top.
- Now, freeze the dough in the freezer for 15-20 minutes before baking.
- Finally, bake the cookies at 180C (OTG mode: lower rod + upper rod + fan) for 15-18 minutes.
- Prep Time: 15 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 15 to 18 minutes