Soft and chewy matcha green tea cookies made with the perfect amount of matcha. The sweet white chocolate chunks complement the earthy and slightly bitterness of the matcha.
In a medium sized bowl, mix together the all-purpose flour, baking soda, baking powder, salt, and matcha powder (be sure the matcha powder is sifted before mixing into the other ingredients).
Set this mixture aside.
In a large bowl, cream the unsalted butter, white sugar, and brown sugar together until light and fluffy. This can take anywhere from 2 to 5 minutes, depending on if you're beating the mixture by hand or with a mixer.
Add eggs one at a time, mixing after each addition. Add vanilla and mix until everything is combined. Overmixing can cause your cookies to be flat, so do not overmix.
Gradually add the dry ingredients into the butter mixture, mixing gently until it is ALMOST fully combined. At this point, add the roughly chopped white chocolate and fold it into the batter. After folding in the chocolate, the batter should now be fully combined.
Cover the bowl with plastic wrap and let rest in the fridge for 30 to 45 minutes.
After 30 to 45 minutes, preheat oven to 350F and line a cookie sheet with parchment paper.
Use a 3 tbsp cookie scoop to scoop the cookie dough onto the lined cookie sheet. Place the cookie dough balls 2 inches apart.
Bake in preheated oven for 10 to 12 minutes. Edges should look a little golden and center should not be completely set.
Remove cookies from oven and allow to rest for 5 to 10 minutes, before transferring them to a cooling rack.
If baking in batches, repeat steps 5 & 6.