Yield: 2 dozen cookies
INGREDIENTS
- 1/4 cup vegetable oil
- 2-3 oz white chocolate chips (~about 1/4 cup)
- 1 cup granulated sugar (minus about 2 tbsps)
- 1 tsp vanilla
- 2 eggs, at room temp
- 1 cup + 2 tbsp all-purpose flour
- 1 tbsp matcha powder (using Panatea culinary grade matcha)
- 1 tsp baking powder
- 1/4 tsp salt
- powdered sugar (about 1/2 cup)
INSTRUCTIONS
- In a mixing bowl or large bowl, mix flour, matcha powder, baking powder and salt.
- In a medium sized bowl, melt chocolate chips over hot water. So I place a medium boil over a small pot with water and melt it slowly like that.
- Let it cool for a bit, then add sugar, oil, vanilla and beat in the eggs.
- Stir in white chocolate mixture into the dry ingredients. Mix until well incorporated. But don’t over-beat like crazy.
- Your batter may seem pretty goopy and you will even question if it is really a cookie batter and not a semi-cake batter. But trust me, it will stiffen in the fridge.
- Cover and refrigerate overnight (or at least 4 hours).
- Line baking pan with a silicone mat or baking paper
- Prepare a shallow bowl with powdered sugar. Roll about 2 tsp of dough into a ball with your palms and drop into powdered sugar. Roll around powdered sugar to coat fully. Place on cookie sheets about 2 inches apart. These will really spread.
- Place pan in the fridge for a bit while you preheat the oven to 350F. Once the oven is ready, bake for 11-14mins or until the edges barely get a little golden. Immediately remove the cookies from the pan. I simply slid my silicon mat off the pan and onto a wire rack.
- You can also put cream cheese filling to add more flavor.
Credits to: misshangrypants.com/2015/12/matcha-crinkle-cookies.html?m=1
