Matcha Strawberry White Chocolate Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Step 6: Fold in the white chocolate chunks and strawberry chocolate chunks evenly throughout the dough.

Step 7: Scoop large portions of cookie dough onto the prepared baking sheets, leaving space between each cookie.

Step 8: Press a few extra chocolate chunks onto the tops of the cookie dough balls for a bakery-style appearance.

Step 9: Bake for 11 to 14 minutes, or until the edges are lightly golden and the centers remain soft.

Step 10: Remove the cookies from the oven and immediately sprinkle with flaky sea salt.

Step 11: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Storage and Reheating Tips

Store Matcha Strawberry White Chocolate Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked cookie dough for up to 2 months. Reheat cookies in the microwave for 10 seconds to enjoy them warm and gooey.