240 g all purpose flour (240 g = 2 cups) (See Notes if you use cup measurement)
15 g matcha green tea powder (15 g = 2 1/2 Tbsp) (1 Tbsp matcha is 6 g)
170 g unsalted butter (170 g = 3/4 cup) (softened)
130 g confectioners’ sugar/powder sugar (130 g = roughly 1 cup)
pinch Kosher salt
2 large egg yolks
50 g white chocolate chips (50 g = 1/4 cup)
Gather all the ingredients.
Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp.) matcha green tea powder in a large bowl.
Sift the flour and the matcha powder.
In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (3/4 cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
Add a pinch of salt and blend.
Add 130 g (roughly 1 cup) powder sugar and blend until soft and light. Scrape down the bowl as needed.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
Add 50-65 g (1/4-1/3 cup) white chocolate chips and blend well.
Cut the dough in half and shape into 2 cylinders, about 1.5 inches (4 cm) diameter, 7" (18 cm) long.
Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight). Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in nice cylindrical shape, so your cookie slices won’t be flat on one side.
Preheat the oven to 350F (175C) degrees. Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
Bake the cookies at 350F (175C) degrees for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely. If you pack the cookies in an airtight container, they will keep for at least 4 days.
You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
A properly measured cup of all purpose flour weighs 4.25 oz (120 g). The weight for 1 cup of all-purpose flour varies depends on how you measure it. When you measure flour by volume, please follow the methods below. I’ve tested this method many times, and if you do it properly, 1 cup is VERY close to 120 g each time.
Servings: 24 cookies
Author: Namiko Chen