I've been neglecting this blog due to the whole move-to-Boston-to-be-a-grad-student thing. But I really, really need to share this recipe. I tweaked the original recipe so there'd be more matcha and white chocolate (I also ran out of sugar, but I ended up really liking the reduced sugar version). I'm so excited about this final recipe that I just had to share it!
1. In a medium bowl, whisk together flour, baking soda, salt, and green tea powder. Set aside.
2. In the bowl of a stand mixer, beat together butter, and granulated sugar until light and fluffy, about 3-5 minutes. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add egg, egg yolk, and vanilla extract, and beat on medium speed until mixture is fluffy, about 1-2 minutes.
3. Add the dry ingredients to the butter mixture and beat on low speed until just combined. Fold in the white chocolate chunks or chips with a spatula. Cover dough with plastic wrap and refrigerate for about 45 minutes.
4. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
5. Scoop heaping tablespoonfuls of cookie dough onto the prepared baking pans, spacing them about 1 1/2-2 inches apart. Bake in preheated oven for about 12 minutes, until edges are lightly browned. Remove from oven, and allow cookies to cool on pans for about 10 minutes before transferring to a wire rack to cool completely.