Matcha White Chocolate Chip Cookies with Iced Matcha Latte

In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.

Sift in the matcha powder and whisk until all dry ingredients are well combined. Set aside.

In a separate bowl, add the softened unsalted butter, granulated sugar, and brown sugar.

Using a hand mixer, beat the butter and sugars together until light and fluffy.

Add the eggs and vanilla extract to the creamed butter mixture and beat to combine.

Gradually add the dry ingredient mixture to the wet ingredients and mix until a dough forms.

Fold in the white chocolate chips and white chocolate wafers.

Portion the dough into balls. You can add extra white chocolate wafers to the top for decoration.

Place the cookie dough balls on a parchment-lined baking sheet.

Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set.

While the cookies bake, prepare the matcha latte. Sift 5 grams of matcha powder into a bowl.

Add 20 grams of room temperature water and whisk with a matcha whisk (chasen) to form a smooth paste.

Add the dark brown sugar, vanilla bean paste, and 40 grams of hot water. Whisk until smooth and fully combined.

Fill a glass with ice cubes and milk.

Pour the prepared matcha mixture over the milk.

Top the latte with vanilla cold foam.

Place a baked cookie on top of the glass, piercing it with a straw to serve.