Teak & Thyme's Matcha White Chocolate

Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, matcha powder, milk powder, baking powder, baking soda, and salt until evenly combined.

In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer for 3-4 minutes until pale, light, and fluffy.

Add the room-temperature egg and vanilla extract, beating until completely smooth and creamy.

Add the dry matcha flour mixture and mix gently on low speed just until almost combined with a few streaks of flour remaining.

Gently fold in the chopped white chocolate chunks with a silicone spatula until evenly distributed without overworking the dough.

Scoop dough using a 4-tablespoon portioner onto the prepared sheet, leaving about 2 inches of space between each dough ball.

Bake for 12-14 minutes until the edges are gently set while the centers remain tender and soft. Press a few extra white chocolate chunks on top right out of the oven.

Allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.