- Chop up the cold butter and place it in the bowl of a stand mixer if you have one. If not, a large mixing bowl and a wooden spoon or hand mixer will do.
- Mix together with both of the sugars, until little nuggets form. Make sure not to over-mix or cream the butter and sugars together.
- Add the egg and vanilla sugar. And mix until incorporated.
- In a separate bowl mix the cornstarch, baking powder, baking soda, sea salt and matcha powder together and add to your mixture.
- Once combined, add the flour. Gently mix until a dough forms. At this stage it is very important not to over-mix your batter. This will make for a tough cookie.
- Portion and squeeze your cookie into about 7 x 100 gr balls (you might get slightly more or less depending on the size of your egg). Do not roll or smooth the balls too much as over-handling the dough can result in flat rather than chunky cookies. A light 3-5 second squeeze is all it takes.
- Place your cookies in a closed Tupperware container or on a covered tray and freeze for 2-3 hours minimum, preferably overnight.
By Cookie Casa www.cookie.casa
115 gr unsalted butter (cold)
105 gr light brown sugar
75 gr white sugar
1/2 tbsp pure vanilla extract
2 tsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
190 gr all purpose flour
10 -15 gr matcha powder (depending on the intensity you want) — Just peel some matcha capsules open and use that!
150 gr white chocolate chips
When you are ready to bake your cookies, line a baking tray with a sheet of parchment paper and preheat your oven to 175°C. Do not place the tray back into the oven just yet. Place as many balls as you would like on your baking tray, remembering to leave a gap of at least 7-10 cm in between the balls. As they will spread while baking. Bake for about 18-20 minutes (depending on your oven) until they start to lightly color on the edges and the top starts to crisp, then remove from the oven and leave to (almost) cool. Make sure not to over-bake as your cookies will harden. As they harden as they cool. They should feel soft and a bit undercooked.
Any remaining cookie balls can be stored in the freezer for up to 3 months and baked when you need one.
Click here to get your Matcha caps and get baking!