Buy all ingredients right below the recipe
Ingredients
- 150g butter
- 150g sugar
- 1 tbsp vanilla extract
- 1/2 tsp ground vanilla
- 2 tsp matcha powder
- 1 egg
- 270g wheat flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 120g white chocolate
Preparation
- 1Melt butter and let it cool for about 30 minutes. Preheat the oven to 170 °C (top/bottom heat) and line two large baking sheets with parchment paper.
- 2Mix the cooled butter with sugar, ground vanilla, vanilla extract, and egg.
- 3In a separate bowl, mix flour with salt, baking powder, and baking soda. Add matcha powder and gradually and carefully fold the dry ingredients into the butter mixture – do not beat, just gently fold. Finally, fold in the chopped white chocolate.
- 4Using an ice cream scoop, form about 15 balls, place them spaced apart on the baking sheets, and top with additional white chocolate.
- 5Bake in the preheated oven for about 10 minutes. The cookies should still be soft and slightly golden brown at the edges – they might look a bit underdone, but they will firm up as they cool.
- 6Let rest on the baking sheet for 2 minutes, then transfer to a wire rack. Serve warm if desired.
