Ingredients

Dry

• 2¹⁄₄ cups all-purpose flour
• 1¹⁄₄ tsp kosher salt
• 1 tsp baking soda
• 4 tsp matcha powder

Wet

• 8 oz (1 cup) room temp. unsalted butter
• 1 scant cup granulated sugar
• ¹⁄₂ cup brown sugar
• 1 tsp vanilla extract
• 2 tbsp almond milk
• 1 large egg

Mixins

• ~1 cup white chocolate chips
• ~1¹⁄₂ cups chopped caramelized almonds (and/or hazelnuts, walnuts, macadamia nuts, etc)

Method

Make the cookie dough

• Whisk the dry ingredients together in a medium mixing bowl
• In another medium mixing bowl with a stiff spatula
  • Add the butter and sugar
  • Cream with a stiff silicone spatula
  • Add in vanilla, milk, and egg and whisk together
  • Switch back to the spatula and mix in the dry ingredients
  • Mix in the chocolate chips and almonds
• Refrigerate dough until firm

Shape and bake

• Preheat oven to 375°F
• Line a sheet pan with some parchment paper
• Using a #40 scoop, portion out 8 cookies per sheet in a 3–2–3 pattern
• Bake until the cookies spread out and the edges are starting to brown (~11 minutes)

Notes

To refrigerate, I think it’s easiest to just transfer the whole mixing bowl, with the dough covered in contact with plastic.

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