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I'm baking some cookies after a long time. I liked the cookies I had at the cafe, so I wanted to make them myself.

For the recipe, I used the Chocolate Chunk Cookie recipe from the CIA textbook 'Baking and Pastry, 3rd edition', but I reduced the amount and added matcha powder.

The ingredients are in grams: flour 300, salt 3.5, baking powder 3.5, butter 200, white sugar 140, brown sugar 90, eggs 85, white chocolate 200, macadamia 100, matcha powder 30, vanilla essence 5ml.

For such a simple cookie, once you've measured the ingredients, you're halfway done.

Mix the semi-softened butter and sugar until creamy, then slowly add the beaten eggs in portions and continue mixing.

If you add too much eggs in a hurry, they may separate completely, so the key is to add them slowly.

It's amazing how the results can be so different depending on the speed of adding even though you add the same ingredients in the same amount.

Add the dry ingredients and mix again, and finally add the chocolate chips and nuts and mix again.

Macadamia is much more expensive than almonds.

But add them generously.

Wrap the cookie dough in plastic wrap and let it rest in the refrigerator for about 30 minutes, then scoop it with an ice cream scoop and place it on an oven pan lined with [parchment paper].

Come to think of it, I never scooped ice cream with an ice cream scoop when I was learning how to cook.

I always scooped up cookie dough or tuna salad for sandwiches.

Even now, when I make rice balls, I quickly make them with an ice cream scoop.

Wrap the remaining dough in plastic wrap like this, put it in a zipper bag, and put it straight into the freezer.

When you want to eat cookies, you can thaw it slightly and bake it in the oven to eat it right away.

Bake in a 190 degree oven for 13 minutes and place on a cooling rack to cool completely.

If you try to eat hot cookies as they are, saying, “They taste better when they’re freshly baked,” they will crumble because they aren’t hardened yet.

Waiting for the cookies to cool brings back memories of my childhood..

I love this combination so much that whenever I eat a Subway sandwich as a set, I always choose the white chocolate macadamia cookie as a side dish.

But I tried the matcha version at a cafe a while ago, and the bitter taste surprisingly went well with it, so I liked it even more.

Levain is a bakery located in New York, and it is famous for its thick cookies that are generously filled with chocolate chips and nuts.

That is why everyone calls large cookies with lots of ingredients Levain style, or Levain cookies.

The outside is crispy and the inside is moist, and the white chocolate that acts as a bridge between the cookie and the nuts is the best with a mouthful of chewy macadamia.

I baked four and my family ate one each, but I was so disappointed that I baked four more right away.

It's great as a side dish to a triple shot of espresso in the morning.