The brother-sister duo at the helm of Butter Baker sure know how to pair masterful French techniques with innovative new flavours. After the insatiable craze for dalgona coffee overtook social media, with an attuned ear to the most relevant trends, of course Butter Baker concocted their very own version, a decadent Dalgona Coffee Cake. From vibrant-glazed cakes, macarons, soft serve and chewy cookies -- this bakery continues to dole out mouthwatering treats.
A fan favourite, the bakery's Matcha White Chocolate Chip Cookie, is the perfect balance of earthiness from the matcha and rich sweetness from the white chocolate. If you cannot find Uji matcha powder, you may use something else but powders from different brands or regions will have a slightly different taste.
Note: Bake two minutes less if you prefer softer cookies.
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @butterbakerto!
Matcha White Chocolate Chip Cookies 5 Steps
Preheat oven to 350 degrees Fahrenheit.
In a stand mixer with a whisk attachment, whip together eggs, soft butter, sugar and vanilla extract. Whip until colour of batter turns pale and texture appears fluffy. With a wooden spoon, mix in chocolate chips until evenly dispersed. Remove the mixing bowl.
In a medium bowl, sift together flour, matcha powder and baking powder.
Using a spatula, fold in the dry ingredients until just combined.
Using an ice cream scoop, scoop cookie dough onto a parchment-lined baking sheet. Keep them 3" apart as they will spread when baking. Bake for 10 minutes, remove from oven and cool on wire rack.