Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 5 tsp matcha powder
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tbsp vanilla extract
- 2 eggs, room temperature
- 1 (one) 11 oz bag of Ghirardelli Classic White Chips
Directions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, salt, and sift in the matcha powder. Set aside.
- In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, add the butter, granulated sugar, and light brown sugar and beat on medium-high speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, and vanilla extract until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients into the wet ingredients, beat in until combined. Fold in the classic white chips.
- Scoop cookies, about 2 tablespoons of dough each, and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges appear set. The centers will look soft.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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