Green Goodness: Matcha White Chocolate Chip Cookies

Hi-Ya !

I have a wicked sweet tooth for some CHOCOLATE and a bowl of fresh strawberries was not going to do the trick.  I was on the hunt for Chocolate and I wasn't going to stop until I had some.  Who doesn't love Chocolate, right ?  I'm not a respecter of chocolate; I love milk chocolate, semi-sweet chocolate, dark chocolate and white chocolate.  

I narrowed my Saturday Night Splurge to a couple of these beauties:  

Matcha White Chocolate Chip Cookies

Matcha ? Yep, I had to throw a piece of healthiness in the mix. 

This recipe is simple and it will take no time to you get to gobble a nice gooey, GREEN chocolate chip cookie !!

All ingredients on board !

Butter, sugar & vanilla extract

Matcha, egg, baking soda, salt, flour, white chocolate chips

Ready to go in oven !!

And Wala!

....... And can you believe I got my daughter, who disliked Matcha the first time she tried it, to be my cookie critic? She was a tough cookie (no pun intended) to break. But the results are in...

 And she loves them!! She had 3 and couldn't wait until my second batch of green goodness to come out of the oven!

Ingredients
Makes approximately 3 dozen (if you don't count the ones you ate right off the cookie sheet !)

• 1 stick (1/2 cup) of butter, softened
• 1 1/4 cup of white all-purpose flour
• 3/4 cup of light brown sugar
• 1 large egg
• 1/2 tsp of baking soda
• 1 tbsp of organic Matcha
• 1 cup of white chocolate chip morsels
• 1 tsp of vanilla extract
• pinch of salt

Instructions

1. Preheat oven to 350 degrees
2. In mixing bowl add the softened butter, brown sugar and vanilla extract. You can use a hand mixer or a wooden spoon, if you opt for the wooden spoon it just may take a lil' longer to get to that smooth velvety consistency. 
3. Add egg, baking soda, matcha and salt to the butter/sugar mixture and stir thoroughly. Stir in white chocolate chips and flour until you get a stiff, sticky dough mixture.
4. Scoop a mini mountain (1 tbsp) on an ungreased cookie sheet or line your cookie sheet with parchment paper.  
5. Bake for 8-10 minutes. The center will be chewy and the edges crispy.

Note:  I had a nice cold glass of unsweetened Almond Milk.