Matcha Levain Bakery style Chocolate Chunk Cookies Servings: 16 Prep time: ~5-7 minutes Cook time: 10 minutes, per sheet tray Chill / cool time: 10 minutes Total time: ~ 25-27 minutes Ingredients 1 C Cold Butter, cut into large cubes or ½ tbs pieces 1 C Brown Sugar ½ C Sugar 2 Eggs, lightly whisked 1 tsp Vanilla extract ¼ C Matcha powder 1 ½ C Cake Flour* 1 ¼ C Ap Flour (or 2 ¼ C if not using cake flour) 1 tsp Cornstarch 3/4 tsp Baking Soda 3/4 tsp Salt 2 C Chocolate Chunks, chop ½ C optional 1 C Walnuts roughly chopped, optional Procedure: 1. Preheat your oven to 410 degrees. 2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar until you have walnut sized chunks of butter coated in the sugar. 3. Add in the eggs to the sugars (with the vanilla) one at a time, mixing just until combined after each one. 4. Sift the flours, matcha, cornstarch, baking soda, and salt and put aside in a medium sized bowl. Mix the dries with the chilled butter-sugar-egg mixture just until almost combined, you should still have 20% of the flour left. Scrape down the bowl. 5. Mix in the chocolate chips (and walnuts if adding them) again just until combined, do not overmix. Chill the dough for 5 mins before shaping. 6. Separate dough into 16 medium sized balls. You will fit ~6-8 cookies on one large sheet tray, chill the dough in the freezer right before baking for 3 minutes or in the fridge for 5 minutes. 7. Bake for 10 minutes or until golden brown on the top rack, bake for 5 mins then turn the tray and continue for another five. 8. Let the cookies rest for at least 10 minutes to set, and then enjoy! 9. Store invaded dough in the fridge for 1 week or up to 1 month on the freezer. Chef's Notes: * You can substitute all-purpose flour for the cake flour, completely or in parts to experiment with the final texture and density. Recipe adapted from Author: Melissa Stadler, Modern Honey
