White Choc Chip Matcha Cookies

Ingredients

Makes 18 large cookies

200 g (2 sticks) unsalted butter

2 tbsp heavy cream, half-and-half, or whole milk

280 g (2 cups) all-purpose flour

2 tsp Diamond Crystal kosher salt

1 tsp baking soda

2 tbsp cornstarch 

150 g (¾ cup packed) dark brown sugar

150 g (¾ cup) granulated sugar

2 1/2 tbsp of matcha powder

100 g (2 large) eggs, cold from the refrigerator

2 egg yolks, cold from refrigerator

1 tbsp vanilla extract

142 g (5 ounces) white chocolate bar, half coarsely chopped

142 g (5 ounces) white chocolate chips

Method

Step 1

Measure out 100 g (1 stick) of the butter and set aside in a large bowl. In a small saucepan, cook the remaining 100 g (1 stick) butter over medium-low heat, stirring frequently, until the butter comes to a boil. Continue to cook, scraping the bottom and sides of the pan constantly with a heatproof spatula, until the butter sputters, foams, and eventually you see browned bits floating about, 5 to 7 minutes.

Step 2

Add the browned butter to the bowl with the other butter, making sure you scrape in all the browned bits, then add the heavy cream (no need to stir). Set aside to cool.

Step 3

In a medium bowl, whisk together the flour, salt, baking soda, matcha and cornstarch to combine. Set it aside.

Step 4

To the bowl with the browned butter mixture (it can be slightly warm, just make sure it's not hot), add the brown and granulated sugars and whisk vigorously until the mixture is very smooth and thick, about 45 seconds. Add the eggs, egg yolks and vanilla and whisk until the mixture is satiny, about 45 seconds.

Step 5

Add the flour mixture and whisk until the batter is smooth and well combined. It will look a little loose-this is normal. Switch to a flexible spatula to scrape down the bowl, folding to make sure everything is well incorporated.

Step 6

Add both the chocolates and mix to combine. Set the batter aside for 5 minutes to firm up slightly.

Step 7 

Using a 2-ounce scoop or ¼ cup measure, scoop portions of dough and place on a parchment-lined baking sheet as close together as possible. Cover the sheet tightly with plastic wrap and refrigerate for at least 12 hours and up to 48.

Step 8

When you're ready to bake, preheat oven to 180 ºC (350 °F). Line a baking sheet with parchment paper. Place 6 pieces of chilled cookie dough on the prepared baking sheet, spacing them so they're at least 7 cm apart.

Step 9

Bake the cookies on the upper and lower racks until they are dark golden brown around the edges, 18 to 22 minutes, switching racks and rotating the sheets front to back after 12 minutes. Allow the cookies to rest for 5 minutes on the baking sheets, then use a metal spatula to transfer the cookies to a wire rack to cool.