There are many varieties when it comes to cookies, such as chewy cookies, crispy cookies, and the one I'll be making today, soft-baked cookies.

I remember a few years back, a huge surge of popularity upon soft-baked cookies came around as the famous Levain Bakery in New York, the U.S.A. made itself famous with its large shape alongside a soft and moist interior.

This type of cookie is denser and cake-like than other cookies that I’ve made. So for those of you who want to try something different, this might just be the perfect recipe for you.

I can’t possibly replicate Levain’s cookies but I took inspiration from their shape and texture and tried making my version of a soft-bake cookie.

Instead of going the traditional route of the classic chocolate chip cookie, I decided to go with matcha. Since matcha tends to give a bitter aftertaste, I counter it with some white chocolate to give the cookies a more balanced flavour.

There are many things I took into consideration when making this matcha white chocolate chip cookies recipe. First of all, the butter needs to be in a more stable form but not too hard so that it gives a fluffy texture to the cookies. Next was the type of flour. Using all-purpose and bread flour creates a balance for a softer, cake-like cookie. And lastly, the sugar ratio. Although brown sugar would likely make the cookies softer, I wanted the batter to show the matcha colour, so I used more white sugar than brown sugar.

For the matcha powder, I used culinary-grade matcha. This type of matcha powder is designed specifically for lattes, bakings, etc. So be careful not to choose the traditional matcha. Traditional matcha would give a more subtle flavour compared to culinary-grade matcha.

As for the white chocolate, I used compound instead of couverture. I would recommend using couverture rather than compound, though. The reason is that couverture uses a lot more real, pure chocolate rather than compound. Compound chocolate is usually referred to as candy chocolate since it’s made with mostly sugar.

The cookies aren’t that large, only because I wanted this recipe to be easily consumed so that people won’t feel too full. To me, this is the perfect size since the cookies are thicker in structure.

Additional tips*

• By chilling the dough completely, it will help keep the structure of the cookies more stable.
• You can always switch the white chocolate compound with coverture.