Green Tea White Chocolate Cookies

• Vegetarian

• Produce

  • 15 g Matcha green tea

• Refrigerated

  • 2 Egg yolks, large

• Baking & Spices

  • 240 g All-purpose flour
  • 1 Pinch Salt
  • 130 g Sugar, powder

• Dairy

  • 170 g Butter, unsalted

Found on justonecookbook.com

Description

Directions

• Gather all the ingredients.
• Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
• Sift the flour and the matcha powder.
• In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
• Add a pinch of salt and blend.
• Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
• Add 2 large egg yolks and mix well until combined.
• Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
• Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
• Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7 (18 cm) long.
• Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
• Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
• Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
• Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
• You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.