Green Tea Cookies (Print Version)

# Ingredients:

01 - 3/4 cup softened butter (dairy or plant-based both work great)
02 - 1/2 cup white sugar
03 - 1/2 cup packed light brown sugar
04 - 1 large egg, room temperature
05 - 1 tablespoon pure vanilla extract
06 - 2 cups plus 2 tablespoons all-purpose flour
07 - 1 tablespoon matcha green tea powder, sifted to remove lumps
08 - 3/4 teaspoon fine sea salt
09 - 3/4 teaspoon baking soda
10 - 1/2 cup chocolate chips (semi-sweet or white chocolate work beautifully)

# Instructions:

01 - Get your oven heating to 350°F. While it warms up, line a couple of baking sheets with parchment paper to prevent sticking.
02 - Grab a medium-sized bowl and whisk together the flour, sifted matcha powder, baking soda, and salt. Set this mixture aside for now.
03 - Using a stand mixer fitted with the paddle attachment (or a hand mixer works too), beat together the softened butter with both sugars until the mixture becomes light, fluffy, and pale in color. This should take about 1 to 2 minutes.
04 - Crack in the egg and pour in the vanilla extract, then mix just until everything is combined. Be careful not to overmix at this stage.
05 - Gradually add your dry ingredient mixture to the wet ingredients, mixing gently until a soft dough comes together. Fold in the chocolate chips until they're evenly distributed throughout.
06 - Using a medium cookie scoop or a spoon, portion out balls of dough that are roughly 1.5 to 2 tablespoons in size. Space them out on your prepared baking sheets.
07 - Bake one sheet at a time for 8 to 11 minutes. The cookies are done when the edges look firm and set, but the centers still appear slightly soft and underbaked. Don't wait for them to turn golden brown!
08 - Let the cookies rest on the baking sheet for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely before enjoying.

# Notes:

01 - For best results, measure your flour and matcha carefully. Either use a kitchen scale for precision, or fluff up the flour in its container, spoon it into your measuring cup, and level it off with a knife.
02 - Matcha powder tends to be very clumpy, so sifting it before adding to your dough is essential. Once those clumps get mixed into the dough, they're nearly impossible to break up.
03 - Feel free to experiment with different types of chocolate! Semi-sweet chips are classic, but white chocolate creates a beautiful color contrast, or you can chop up your favorite chocolate bar.
04 - These cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe bag for up to 2 months, then thaw at room temperature when you're ready to enjoy them.

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