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Nutrition Facts
Serving Size 35 g
(Approx. 36 Servings)
Amount Per Serving
Calories 160 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 110 mg 5%
Total Carbohydrate 20 g 7%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 4 g
Vitamin A 4% Iron 2%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Matcha and White Chocolate Chip Cookies
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Serves
36  People

Ingredients

Recipe makes 36 Servings

2 sticks of salted butter, room temperature
3/4 cup(s) granulated sugar
3/4 cup(s) light brown sugar, packed
2 Tbsp matcha powder
1 Tsp vanilla extract
1 Tbsp lemon zest
2 large eggs, room temperature
1 Tsp baking powder
1 Tsp baking soda
1/4 Tsp kosher salt
2 1/4 cup(s) all purpose flour
2 cup(s) white chocolate chips
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Instructions

1
Pre-heat oven to 375°F.
2
Using a mixer with paddle attachment, cream softened butter and both types of sugars on high until light in color. About 4 minutes.
3
Lower speed to medium and add matcha powder, vanilla, and lemon zest. Turn off mixer and scrap down the bowl.
4
Return mixer to medium high speed and add eggs one at a time, making sure the egg is completely incorporated before adding the next one.
5
In a small bowl combine baking powder, baking soda, salt and flour together.
6
In stages add dry ingredients to the wet, mix well.
7
Add white chocolate chips and mix.
8
Using a scoop or a spoon, place a 1 ounce ball of cookie dough on a cookie sheet leaving about 3 inches space between each cookie.
9
Bake for 7 to 10 minutes, then remove from oven and transfer to a rack to cool.
10
Leftover dough can be stored in the freezer for up to 4 weeks.

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