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1
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well.
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2
Using a mixer fitted with paddle attachment (or a hand-held mixer and bow) on medium-high speed, cream butter and sugars together until very light and fluffy. This took me about five minutes.
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3
Add the eggs, one at a time, mixing well after each addition.
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4
Mix in the vanilla.
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5
Scrape down the sides of the bowl with a rubber spatula.
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6
Reduce the mixer speed to low.
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7
Add 1/3 of the dry ingredients, and mix until just combined. Add another 1/3 and then another, until all of it has been incorporated. Scrape down the sides of the bowl with each addition.
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8
Pour in the chocolate chips and stir manually.
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9
Place the batter in an airtight container and refrigerate for 12-36 hours. If you don't have this much time, don't worry! The cookies will still taste great! The longer you leave them in the fridge, the more the flavors will meld together and take on a caramel-y flavor.
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10
When you're ready to bake the cookies, remove the batter from the fridge to let it warm up and soften. Preheat oven to 350u00b0F and line a baking sheet with parchment paper.
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11
Sift the matcha, then mix it with the sea salt in a small bowl.
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12
Bake the cookies until golden (but not brown!), about 17 minutes. Transfer the cookies to a wire cooling rack to cool.
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13
RIGHT before serving, sprinkle on the matcha salt. If the matcha salt sits on the cookies for too long, it will soak in the moisture from the cookie and not be as vibrantly green. This will also happen if the cookies are not sufficiently cool. Enjoy!
