STEP 1/11
Beat in the butter gently
STEP 2/11
Add sugar and whip until ivory
STEP 3/11
Add egg at room temperature and vanilla extract and whip
STEP 4/11
Sift together the flour, matcha powder, baking soda and salt, and mix until no raw powder is visible
STEP 5/11
Add chopped macadamia and white chocolate and mix
STEP 6/11
Cover bowl with plastic wrap, refrigerate for 30 minutes - 1 hour
STEP 7/11
Use a 5cm diameter ice cream scoop to scoop the dough
STEP 8/11
Place enough space on a Teflon-sheet pan and pan it (it's a cookie that spreads a lot when baking)
STEP 9/11
Bake at 170C for 10-12 minutes (time and temperature may vary depending on the oven, do not bake for too long)
STEP 10/11
Leave in pan for 3 minutes, transfer to rack and cool completely
STEP 11/11
Enjoy your meal!
Cut macadamia and white chocolate into small pieces, then use
Remove butter and eggs to room temperature 1 hour before use