For step 1:

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1 ¾ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 tablespoon cornstarch

2 tablespoons matcha powder

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For step 2:

1 ½ stick unsalted butter room temperature (¾ cup)

75g white sugar

¼ cup brown sugar

1 whole large egg + 1 yolk

1 teaspoon vanilla extract

1 to 1 ½ cup white chocolate chips

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1. In a small bowl, whisk together all purpose flour, baking soda, salt, cornstarch, and matcha powder.

2. In a mixing bowl, add the room temperature butter, brown sugar, and white sugar. Beat for about a minute or two until light and fluffy using a hand mixer or stand mixer fitted with a paddle attachment.

3. Add the egg, egg yolk, and vanilla extract. Beat again until smooth. Scrape the sides of the bowl as necessary. Do not beat for too long to avoid cooking the egg.

4. Add the dry to the wet with a sieve and combine until a dough forms.

5. Mix in the white chocolate chips and let the dough rest for 20 minutes.

6. Preheat oven to 175C.

7. Line a sheet pan with parchment paper.

8. Scoop out portions of the dough about the size of ¼ to ⅓ measuring cup. Make sure to space them apart, 6 cookies per sheet.

9. Pop in the oven to bake for about 15 minutes until the edges are golden and the center is still a bit soft. Swap the trays halfway in the oven. The cookies will continue baking out of the oven on the hot pan.

10. Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!