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Directions

1. Cream the Butter and Sugar: Start by softening the butter at room temperature. In a large mixing bowl, use a whisk or electric mixer to blend the butter and powdered sugar together until the mixture is light and fluffy.

2. Incorporate Egg: Gradually add the egg liquid to the butter mixture. Whisk until the mixture is pale and airy, ensuring that the ingredients are fully integrated.

3. Form the Dough: Add the cake flour and cornstarch to the mixture. Use a rubber spatula to gently knead the mixture until it forms a smooth dough.

4. Divide and Flavor the Dough: Divide the dough into three equal portions. Mix one portion with cocoa powder and another with matcha powder, kneading each until the color is evenly distributed. This step adds a fun, flavorful twist to your cookies.

5. Shape the Cookies: Roll each dough portion into long strips. Cut the strips into evenly sized pieces and roll each piece into a flat disc. Place a few heat-resistant chocolate chips in the center of each disc, then wrap the dough around the chocolate chips to form a ball.

6. Prepare for Baking: Arrange the cookies on a breathable baking mat or parchment paper-lined baking sheet, leaving some space between each cookie to allow for spreading during baking.

7. Bake the Cookies: Preheat your oven to 180°C (356°F). Bake the cookies for 15 minutes, or until the edges are just starting to turn golden. Be careful not to overbake them!

8. Cool and Serve: After baking, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these cookies warm for a melty chocolate center, or at room temperature for a more traditional texture.