120 g unsalted butter, softened (½ cup or just over 1 dl)
1/2 cup or 1.2 dl granulated sugar
1 large egg
1 tsp vanilla extract
1¼ cups or 2.4 dl all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tbsp matcha powder (I used a blueberry matcha sooo good)
120 g white chocolate chunks
Directions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper
Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in the egg, vanilla extract, and heavy cream until smooth and well combined.
Add dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Fold in white chocolate
Scoop and shape: Use a cookie scoop or tablespoon to portion the dough into balls and place them on the prepared baking sheet, leaving some space between.
Bake for 10–12 minutes or until the edges are just set. The centers may still look soft — that’s perfect.
Cool slightly, then transfer to a wire rack. Enjoy warm or store in an airtight container once cool.
