The Ultimate Matcha Cookie Recipe

How to make The Ultimate Matcha Cookie

1. Line a baking tray with baking parchment.
2. Melt the butter in a small saucepan over medium–low heat for about 10 minutes until it begins to foam and turn golden brown. Pour into a large bowl and leave to cool for 10 minutes.
3. Add both sugars to the cooled butter and whisk until pale and fluffy. Next, whisk in the eggs, egg yolk and vanilla extract.
4. Sift in the flour, bicarbonate of soda, salt, cornflour and matcha. Fold gently until
   combined, then fold in the dark chocolate chunks.
5. Divide the dough into 20 even golf-ball-sized portions and roll into balls.
6. Chill in the refrigerator for at least 1 hour, or overnight for best results.
7. When you’re ready to bake, preheat the oven to 170°C fan (375°F). Place however many you’d like to eat on the prepared baking tray – we’d recommend 4 or 5 dough balls per standard baking tray 30x21 cm (12x8 in) o that it leaves space for spreading.
8. Bake the cookies for 13–15 minutes until the edges are set but the centres are still soft.
9. Cool on the tray for 15 minutes before eating (if you can wait). These will keep in an airtight container for 4–5 days.
10. TIP You can freeze the dough in pre-rolled balls and bake from frozen as needed – just add an extra 1–2 minutes to the baking time.