Matcha Cookies

Method

1. Melt the butter in a pan over medium heat until just browned around the edges (or simply melted). Tip into a bowl to cool slightly.
2. Whisk in brown sugar, then white sugar and a squeeze of honey until glossy. Add the egg and whisk until smooth.
3. In a separate bowl, whisk flour with baking soda and matcha until evenly green.
4. Fold the dry mix into the butter mixture until just combined. Stir in milk-chocolate chips or chopped chunks.
5. Scoop onto a lined tray, spacing well. Bake at 175–185°C for 11–16 minutes until the edges are set and the centres are still soft.
6. Cool on the tray a few minutes, then move to a rack to finish setting.