Matcha Cookies

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1. 1Step 1: Please note that this recipe requires a chilling time of 2 hours. Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale. Click the “Metric“ button above for weights. If you‘re using a cup measurement, please follow the method in my post How to Measure Flour: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more than you need.
2. 2Step 2: Combine 2 cups all-purpose flour (plain flour) and 2½ Tbsp matcha (ceremonial or culinary grade) in a large bowl.
3. 3Step 3: Sift the flour and the matcha powder.
4. 4Step 4: Set up a stand mixer with a paddle attachment or a large bowl with a hand mixer. Add ¾ cup unsalted butter (at room temperature) to the mixer bowl and beat until smooth and creamy. Nami's Tip: Soften cold butter ahead of time. Leave it out on the counter for 1 hour or microwave it in 5-second increments until softened.
5. 5Step 5: Add 1 pinch Diamond Crystal kosher salt and blend.
6. 6Step 6: Add 130 g confectioners’ sugar (1 cup + 2 tsp). Beat until soft and light, stopping the mixer occasionally to scrape down the bowl.
7. 7Step 7: Add 2 large egg yolks (at room temperature) and mix until combined.
8. 8Step 8: Gradually add the flour and matcha mixture and mix until just combined. Do not overmix.
9. 9Step 9: Add ¼ cup white chocolate chips and mix until just incorporated.
10. 10Step 10: Divide the dough into 2 equal pieces. Shape each into a cylinder about 1½ inches (4 cm) in diameter and 7 inches (18 cm) long.
11. 11Step 11: Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours. Nami's Tip: You can place the logs on a bed of uncooked rice while chilling. It’ll keep the log's cylindrical shape and prevent it from flattening on one side. To freeze for later: Wrap unbaked dough logs in plastic and freeze for up to 2 months. To bake, let the frozen log sit at room temperature for about 10 minutes, then slice and bake. Do not fully defrost the dough.
12. 12Step 12: Preheat the oven to 350ºF (175ºC). For a convection oven, reduce the baking temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone liner. Unwrap the dough and slice it into rounds about ⅓ inch (7 mm) thick. Place them on the baking sheet about 1 inch (2.5 cm) apart.Nami's Tip: If the dough is too hard to slice, let it sit for 5 minutes and try again.
13. 13Step 13: Bake at 350ºF (175ºC) for about 15 minutes, or until the edges turn slightly golden brown.
14. 14Step 14: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely before serving.
15. 15Step 15: Keep in an airtight container and store at room temperature for up to 4 days.