Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon cornstarch
• 2 tablespoons matcha powder
• 1 ½ stick unsalted butter, room temperature (¾ cup)
• ¾ cup white sugar
• ½ cup light brown sugar
• 1 whole large egg + 1 yolk
• 1 teaspoon vanilla extract
• 1 to 1 ½ cup white chocolate chips

Instructions

1. In a small bowl, whisk together the all purpose flour, baking soda, salt, cornstarch, and matcha powder until evenly combined.
2. In a separate mixing bowl, add the room temperature butter, brown sugar, and white sugar. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat for 1 to 2 minutes until the mixture becomes pale and fluffy.
3. Add the whole egg, egg yolk, and vanilla extract. Mix again until fully incorporated and smooth, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients into the wet ingredients. Mix just until a dough comes together.
5. Stir in the white chocolate chips. Allow the dough to rest for 20 minutes.
6. Preheat the oven to 350°F. Line a sheet pan with parchment paper.
7. Scoop portions of dough about 1/4 to 1/3 measuring cup in size and place them on the prepared sheet pan, spacing them apart so there are 6 cookies per sheet.
8. Bake for 11 to 12 minutes, until the edges are lightly golden while the centers remain slightly soft. The cookies will continue to cook from the residual heat of the pan after being removed from the oven.
9. Let the cookies sit on the baking sheet for about 10 minutes, or until set, before transferring them to a cooling rack to cool completely. Enjoy!