"They live up to their "monster" name, too. Inspired by Levain's ultra-thick flagship cookies, they're monstrous in size (the perfect Halloween-y treat, too, FYI!) and vibrantly green thanks to the addition of culinary-grade matcha powder. To make them, you'll whisk together your dry ingredients: all-purpose flour and cake flour for the best-ever texture, baking powder, and culinary-grade matcha. The real magic happens when you cream your butter, white sugar, and brown sugar together."
"Kat's recipe adds a tablespoon of red miso to the mixture, which combines with the sugars and butter until light, fluffy, and full of umami goodness. If you start adding red or white miso to all your cookie doughs from now on...I wouldn't blame you. It lends the perfect subtle pop of flavor that salt alone can't accomplish."
Monster-sized cookies are vibrantly green from culinary-grade matcha powder. A dry blend of all-purpose and cake flour with baking powder and matcha creates the base. Butter, white sugar, and brown sugar are creamed until light and fluffy, and a tablespoon of red miso is folded in to add subtle umami. Eggs are incorporated, then white and semisweet chocolate chips plus chopped macadamia nuts are folded in for balance and crunch. Dough chills 15 minutes in the freezer to prevent spreading. The batch yields eight large cookies or about sixteen smaller cookies; rolling dough in extra chips is optional before baking until centers are just set.
Read at BuzzFeed
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