Ingredients:
- 100g unsalted butter, melted
- 100g castor sugar
- 100g brown sugar
- 1 egg
- 1-2 teaspoon vanilla extract
- 190g all-purpose flour
- 1 tablespoon corn flour (to make cookies crunchy)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons matcha powder
- 2 cups chocolate chips (dark, or white)
Instructions:
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar.
- Add one egg and vanilla extract. Mix well.
- Gradually sift together the flour, corn flour, baking soda, salt, and matcha powder into the bowl. Mix until combined.
- Fold in the chocolate chips until evenly distributed.
- Drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Refrigerate for atleast 2-3 hours, preferably overnight
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake for 15-17 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
