makes 24-30 cookies

contains: egg, wheat, matcha, baking powder, baking soda, cornmeal

instructions: keep frozen or refrigerated before use. if refrigerating, use immediately so it does not darken in color. preheat oven to 350f on convection. form 15g ball of chilled dough and make a dimple. drop chocolate chips in the dimple and then close to form a ball. flatten a bit to form a disc about .5” thick. arrange on baking tray with silpat or parchment, with cookies spaced out at least 2” apart. bake for 12-15 minutes until golden then remove and cool on a rack.

*make sure the cookie dough is still a bit chilled, 65f or lower, prior to baking. if they are too warm (eg as warm as your hand, so soft they easily dent if you press) then they will pool more upon baking, and spread into one another.

**if your oven has hot spots, make sure to rotate your trays intermittently.