Green Matcha Latte Boulders 💚

Matcha needs no help from dyes or colorants. If you're okay with its grassy earthy flavor, you'll be blessed with a deep natural green that will stain the dough and the white chocolate chips unlike any artificial dye I've used. Color aside, the texture of these cookies is second to none. The inside is fudgy without being doughy, the outside is tender, and overall it is just crumbly enough to be pleasant without falling apart in your hands.

Oh, and they're caffeinated. So there's that.

Ingredients

• 4 oz Unsalted Butter, softened
• 4.5 oz Light Brown Sugar
• 1 Large Egg
• 2 tbsp Matcha
• 2.5 oz Cake Flour
• 5 oz All-Purpose Flour
• 1 tsp Diamond Crystal Kosher Salt
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 10-11 oz White Chocolate Chips

Directions

1. Cream butter and sugar until well combined. Add the egg and stir until smooth. This recipe isn’t too sensitive, so aeration at this stage isn’t really a concern. Just make sure everything is evenly combined.
2. In another bowl, whisk together the flours, salt, baking soda, baking powder, and matcha. Add this to the wet ingredients and fold until nearly all of the flour has been incorporated.
3. Add the chocolate chips, folding them into the dough with a flexible spatula to distribute them evenly.
4. Using your hands, loosely form 4oz rough mounds of dough on a small parchment-lined baking sheet or dinner plate. You want to maintain their craggy rough exteriors, so be gentle. Don't try to make them smooth or uniform. Once your dough is all portioned, place them in the refrigerator to chill for an hour. You can technically bake them immediately, but unchilled cookies spread much more, and you may only be able to fit two on a pan at once.
5. Preheat your oven to 375°F and bake the chilled cookies four at a time on a parchment lined baking sheet until they’re barely set and golden at the very edge, and dry on top. They should still be puffy in the middle, but not wet. This usually takes 12-18 minutes.
6. Let cool on pan for 30 minutes.