White Chocolate Chip Matcha Cookies (Heart-Shaped)

Toti’s Tips

• ✓Sift the matcha along with the flour so it distributes evenly — matcha clumps easily, and an unsifted lump will leave bitter, gritty streaks in the baked cookie.
• ✓Don't overbake these. Matcha's bright green color fades and turns dull olive-brown with too much heat, so pulling them while the centers still look slightly soft protects both the color and the texture.
• ✓Better-quality matcha keeps its color and flavor through baking, while cheaper matcha can turn brownish and taste flat once it hits the oven's heat.
• ✓Check cookies on the hotter rack a minute or two early. Ovens rarely heat evenly front-to-back or top-to-bottom, and matcha's fading is a fast, visible sign of overbaking.
• ✓Let the hearts cool on the sheet for several minutes before moving them. They're soft and delicate right out of the oven, and moving them too soon can crack or break the shape.
• ✓Press the dough firmly into the cookie cutter so it fills the corners of the heart — a loosely packed shape can spread unevenly and lose its form while baking.