These soft, warm and chewy white chocolate matcha cookies are so delicious. Super easy to make and even easier to freeze so you can make double the quantity and freeze half for when you next have visitors. To defrost just simply microwave for 10-20 seconds and serve with a scoop of ice cream.
Adding a little protein powder to the mixture makes them even more nutritionally balanced, where the cookies could even pass as a breakfast!
- 360g plain flour
- 1 heaped tsp liquid energy
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 260g brown sugar
- 85g unsalted butter (soft)
- 1 tsp vanilla extract
- 1 egg yolk
- 1 whole egg
- 200g white chocolate chips
- 1 scoop (30g) protein powder (optional)
- Preheat the oven to 160°C/ Fan 140°C/ Gas mark 3. Line your baking tray with parchment paper.
- Sift flour and mix with liquid energy, bicarbonate of soda and salt in a bowl.
- Here you can add your optional protein (we love a white chocolate or vanilla whey... or a pea based protein).
- Mix sugar and butter in a large bowl either manually or with a food processor or electric mixer.
- Beat vanilla extract, 1 whole egg and egg yolk until light and creamy. Combine this with the buttered sugary mixture.
- Sift flour and add white chocolate chips in to the bowl.
- Drop cookie dough in heaps of 1 tablespoon per cookie onto the prepared baking sheet. Giving each cookie dough 3 inches of space apart.
- Bake until the edges are lightly browned. This is normally around the 8-10 minute mark.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Makes: 6 large cookies
Enjoy and tag us in any of the recipes you create - would love to see! @mawish.food