Cooking time - approx 30 minutes
These soft, warm and chewy white chocolate matcha green tea cookies are so delicious. Super easy to make and even easier to freeze so you can make a double the quantity and freeze half for when you next have visitors. For something super indulgent. Grab from the freezer, microwave for 10-20 seconds and enjoy with a scoop of ice cream.
Adding a little protein powder to the mixture makes them even more nutritionally balanced and could even pass as a breakfast.
- 356g all-purpose flour - we went with gluten free oat flour but you can use anything
- 1 tablespoon Liquid Energy Matcha Blend
- 1 scoop protein powder (optional)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 128g brown sugar and 128g white sugar (or 236g brown sugar)
- 85g muted unsalted butter
- 1 tsp vanilla extract
- 1 egg yolk
- 1 whole egg
- 204g white chocolate chips
- Preheat the oven to 165°C, line your baking tray with parchment paper.
- Sift 256g of all-purpose flour, 1 tablespoon of our Liquid Energy, ½ teaspoon of baking soda, and ½ teaspoon of salt together in a bowl.
- Here you can add your optional protein (we love a white chocolate or vanilla whey.. or a pea based protein)
- Mix 128g of brown sugar, 128g of white sugar (or just 236g of brown sugar) and 85g of melted unsalted butter together in a large bowl using an electric mixer.
- Beat in 1 tsp vanilla extract, 1 egg, and 1 egg yolk until light and creamy. Then mix it to your buttered sugar mixture.
- Then mix flour mixture into your creamed butter mixture well and jumble in 204g of white chocolate chips using a wooden spoon.
- Drop cookie dough in heaps of 1 tablespoon per cookie onto the prepared baking sheet. Giving each cookie dough 3 inches of space apart.
- Then bake your cookies in the preheated oven until the edges are lightly browned. This can take between 8 to 10 minutes)
- Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.