Matcha and White Chocolate Chip Cookies

Take a large mixing bowl and mix 110 g unsalted butter, 100 g white sugar and 100 g light brown sugar until smooth and creamy.

Crack 1 egg into the bowl and add ½ tsp vanilla essence. Mix gently but thoroughly until well combined, being careful not to let the egg get foamy.

In a separate bowl, add 180 g all-purpose flour, 1 tsp baking soda and ¼ tsp salt. Sift in 1 tbsp matcha powder and whisk until evenly distributed.

Pour the dry ingredients into the wet ingredients and mix until a dough forms.

Cut 150 g white chocolate into rough chunks and mix them into the dough.

Line a sealable container with baking paper. Roll the cookie dough into 40g balls (about 2 tbsp each) and place them in the container in a single layer. Seal with a lid and place in the fridge or freezer while you preheat your oven to 170 °C (338 °F).

Once your oven is fully preheated, line your baking sheet(s) with parchment paper or a silicone baking mat. Place the balls of cookie dough on the baking sheet with plenty of space between (they will spread as they bake).

Bake on the middle shelf for about 10 minutes, or until slightly browned in the edges and barely cooked in the center.

While they're still hot, take a large glass or cookie cutter (bigger than the cookies) and place it over one cookie. Move it in a circular motion to neaten the edges and make each cookie perfectly round.

Cool for 20-30 minutes on the baking sheet before moving them. Enjoy!