Prep time20 minutes
Cook Time10-15 minutes
Serves2 Dozen Cookies
1 ½ cups (180 g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons (6 g) pure matcha powder
1 ½ sticks (¾ cup, 170 g) unsalted butter, softened
1 cup (198 g) granulated sugar
2 tablespoons (25 g) dark brown sugar
1 egg + 2 egg yolks (approx. 72 g total)
1 cup (178 g) white chocolate chips
Preheat the oven to 375°F (190°C). Line a half sheet pan with a Kana Pre-cut Parchment Paper Sheet.
In a medium bowl, whisk together the flour, baking soda, salt, and matcha powder until well combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, cream together the butter and both sugars on medium speed until light and fluffy, about 4 minutes. Scrape the bowl and paddle down.
Add the full egg and mix on medium speed until combined. Then, add both egg yolks and mix again until combined. Scrape down the mixing bowl and paddle again.
By hand or on the lowest speed in the mixer, add the flour mixture to the butter mixture, stirring until just combined. Do not overmix.
Add the white chocolate chips and stir until well incorporated.
Using a medium cookie scoop or large tablespoon, scoop cookies onto the sheet pan about 2 inches apart (12 cookies per half sheet pan). Bake for 10-12 minutes, or until edges are lightly browned and centers are puffy and set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool. Store in an airtight container for up to a week (though best eaten within 4-5 days).