1. In a bowl, mix together
the flour, baking soda,
milk powder, matcha
powder and salt. Set
aside.
2. In a large bowl whisk
together the butter and
sugars, until light and
fluffy. Add egg and
vanilla extract until
smooth.
3. Mix in the dry
ingredients just until the
dough comes together,
it's ok if there is still
some flour not mixed
in. Fold in the chopped
white chocolate chunks.
Be careful not to over
mix.
4. Line a baking tray
with parchment paper
preheat the oven to
180°C or 350°F.
5. Using a 4 tablespoon
ice cream scoop, scoop
out the cookie dough
and place on the tray for
crispier cookies. Or else
weigh the cookie dough
at 65g per piece and
shape the dough into
a dough for chunkier
cookies.
6. Place the cookies on
the tray leaving space
between them. Bake
the cookies for 12-14
minutes, until the edges
have a nice golden
colour. Place few extra
chocolate chunks on
top of each cookie two
minutes before the end
of cooking.
7. Once ready, let the
cookies cool slightly in
the tray then transfer to
a cooling rack. Let the
cookies cool to room
temperature before
eating. Enjoy!
12
gozotoday | FRIDAY • 10 APRIL 2026
FOOD
180g plain
flour
2 tbsp matcha
powder
culinary grade
1/2 tsp baking
soda
110g butter
softened
1/2 tsp salt
50g white
sugar
100g brown
sugar
1 egg
1 tsp vanilla
extract
100g white
chocolate
extra for
topping
1 tbsp milk
powder
optional
INGREDIENTS
Matcha and white
chocolate cookies
METHOD
By Yesenia Consoli of Apron and Whisk
Matcha and white
chocolate cookies
