After three wonderful days in Boston, a spontaneous one-day detour to New Jersey, and over 20 hours in the car, we got back to Cleveland late Wednesday night. Although I was a little sad to come back to Cleveland, I am glad to be getting more sleep, working out, and eating oatmeal again. And blogging, of course!
We had such a lovely time touring Boston, catching up with old friends, and eating delicious food! This was one of those trips that I am SO glad we took. It was so much fun!
Even the long hours in the car were really enjoyable and the time seemed to fly by. Of course, good company, good music, frequent breaks, and lots of yummy snacks definitely helped.
I originally planned on baking some cappuccino cookies for the road trip, but at the last minute I decided to try something new instead! I swapped out the instant coffee for some green tea powder and used all white sugar instead of half white and half brown.
The end result was fabulous! The cookies had a really nice green tea flavor, which balanced out the sweetness from the sugar and white chocolate chips. I like them almost as much as the original cappuccino cookies and I ended up eating practically half the batch all by myself!
Green Tea White Chocolate Chip Cookies
Source: adapted from Joy the Baker
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 tablespoons green tea powder (matcha)
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 3/4 cup white chocolate chips
1. In a medium bowl, whisk together flour, baking soda, salt, and green tea powder. Set aside.
2. In the bowl of a stand mixer, beat together butter, and granulated sugar until light and fluffy, about 3-5 minutes. Stop the mixer and use a spatula to scrape down the sides of the bowl. Add egg, egg yolk, and vanilla extract, and beat on medium speed until mixture is fluffy, about 1-2 minutes.
3. Add the dry ingredients to the butter mixture and beat on low speed until just combined. Fold in the white chocolate chunks or chips with a spatula. Cover dough with plastic wrap and refrigerate for about 45 minutes.
4. Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
5. Scoop heaping tablespoonfuls of cookie dough onto the prepared baking pans, spacing them about 1 1/2-2 inches apart. Bake in preheated oven for about 12 minutes, until edges are lightly browned. Remove from oven, and allow cookies to cool on pans for about 10 minutes before transferring to a wire rack to cool completely.