Hot-Oven, Cold-Dough Matcha Cookies with White Chocolate Puddles

When Cold Dough Met a Screaming-Hot Oven in My Seattle Kitchen

At 8:32 p.m. on a Tuesday last March, I slid a tray of stiff, green cookie dough balls into the hottest setting my Seattle oven can manage and pressed my ear toward the door. The metal rack creaked, the parchment crackled, and within a minute I could actually hear tiny, sharp fizzing sounds as the butter started to melt and the sugar along the edges began to sizzle.

Through the glass, the matcha dough held its mound shape longer than I expected, then slowly relaxed. The rings at the very outer edge turned a deeper shade of green, almost jade, while the centers stayed slightly domed and pale. The white chocolate began to soften, then collapse into shiny, off-white pools that reflected the oven light.

That was the moment this recipe finally made sense:cold dough, screaming-hot oven. Those two opposing temperatures work together to build exactly what I wanted—shattery, green-crisp rims and centers that stay thick, chewy, and full of molten white chocolate. About 20 minutes of mixing, a 60-minute chill, and a 12-minute bake later, I had a plate of cookies that were crisp at the edges when you tapped them, but bent slowly in the middle when you pulled one apart.

This recipe is built around that technique. Yes, it leans on good matcha and real white chocolate, but the real magic is in how cold that dough is when it goes into a very hot oven, and how controlled the butter temperature is from the first minute of creaming. If you’ve ever pulled a tray of flat, dull-green matcha cookies from the oven and felt your heart sink, this is the method I tested (over and over) to fix exactly that.

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The Patchy Green Batch in 2022 That Sent Me Back to the Drawing Board

The first time I tried matcha cookies with white chocolate, in late October 2022, they looked like someone had sat on them. I had this vision of sturdy bakery-style cookies, but what came out of my oven was a tray of thin, frilly-edged wafers in a not-so-appealing grayish green.

I remember the smell clearly: butter and sugar, yes, but the matcha had gone a little swampy—more boiled spinach than cozy tea. I had used room temperature butter, let it sit out too long while I wrangled kids and dishes, and by the time I creamed it with the sugar it was glossy and almost slumping in the bowl. The dough felt loose and slightly sticky, and when I scooped it, the mounds softened at the edges instead of holding a clean scoop shape.

Batch 1 baked at a standard cookie temperature with dough that was barely chilled. The cookies spread fast. By minute 12, they were already too thin and the color had shifted from bright green to an olive-drab ring around the outside. The white chocolate chips sat on top like little tombstones instead of melting into puddles. Edges: greasy-crisp. Centers: oddly dry.

Over the next two weeks, I put myself through seven test batches. Here is what finally moved the needle:

• Batch 2: Same method, more matcha. The flavor was intense but tipped toward bitter, and the green still dulled in the oven. Clearly, piling in more powder was not the answer.
• Batch 3: I chilled the dough, but only for 20 minutes. The outside of each scoop was cool, but the middle was still soft and warm. They baked up a bit thicker, but the spread was still more than I wanted and the centers felt a little cakey.
• Batch 4: I deliberately cooled the butter before creaming. I actually used an instant-read thermometer and stopped at 66°F. The creamed mixture felt thicker and less glossy under the spatula, like sturdy frosting. Those cookies baked taller and cracked on top in a way I loved.
• Batch 5: I kept the cooler butter, boosted the oven to its hotter setting, and chilled the dough for a full 60 minutes. That was the first time the cookies got the deep green ring at the edge with a soft, bendy center and visible white chocolate puddles.
• Batch 6: I tested a different brand of matcha that looked duller in the tin. Same method, worse color. That was my reminder that no technique can fix poor-quality matcha.
• Batch 7: I switched from white chocolate chips to chopped white chocolate from a bar—and that is when the “puddles” showed up. The bar shards melted much more readily.

By the end of all that, the method felt clear: cream cool butter for structure, whisk the matcha into the dry ingredients so it dissolves evenly, chill the dough properly so it goes into the oven cold, bake hot and fast. When all of that lines up, the cookies tell you they’re ready with crisp, deep-green edges, crackly tops, and centers that are just barely set.

What Makes These Matcha–White Chocolate Cookies Tick

You absolutely can throw ingredients into a bowl and call it a day. But when you understand what each component is doing—the feel of it in the bowl, the way it behaves in heat—you have a lot more control over whether the cookies come out sturdy and chewy or flat and crumbly. Here’s how I think about the main ingredients in this recipe.

Cool Unsalted Butter: Structure and Flavor

This dough starts with 170 grams of unsalted butter that’s softened but still cool—around 65–67°F. When you press a fingertip into it, it should give just enough to leave a shallow dent, but the stick as a whole should still feel cool and steady, not slouchy. If the surface is shiny or greasy-looking, it’s too warm.

At this temperature, the butter can hold tiny air pockets as you cream it with the sugar. Those little pockets expand in the very hot oven, giving the cookies lift. If the butter is too warm, it smears rather than traps air, and the cookies spread thin before the structure sets.

Unsalted butter also lets you control the salt level. Between the salt in the dough and the natural sweetness of the white chocolate, that matters.

Two Sugars for Edge Snap and Chewy Centers

The dough uses 150 grams of granulated sugar and 100 grams of packed light brown sugar. That balance is not accidental.

• Granulated sugar is dry and crystalline. In a very hot oven, it helps build those crisp, almost glassy edges. When you tap the edge of a cooled cookie on the counter, you should hear a soft, high-pitched click.
• Light brown sugar brings moisture and a little molasses. It keeps the centers chewy and bendy instead of brittle. When you break a cookie in half once it’s cooled, the middle should resist for a moment before giving way.

If you shift too far toward brown sugar, the cookies edge toward cakier and softer overall. More granulated sugar, and the center loses some of its chew. This recipe sits right in the middle for that crisp-chewy contrast.

Egg Plus Extra Yolk: Richness Without Sprawl

One whole egg plus one extra yolk, both at room temperature, give these cookies enough liquid to bind without making the dough loose. The yolk’s fat and emulsifiers also help the dough stay smooth and prevent those greasy layers that can develop when the fat and liquid never fully marry.

Room temperature matters here. Cold eggs can shock the creamed butter mixture and make it look curdled. If that happens, keep mixing; often it will come back together in 30–60 seconds. Even if it stays a little rough-looking, the cookies will bake, but they may spread less predictably.

All-Purpose Flour: The Middle-Ground Workhorse

This recipe calls for 270 grams of all-purpose flour—about 2 1/4 cups if you are spooning and leveling. All-purpose flour in the 10–11 percent protein range gives you enough gluten potential to build a chewy structure, but not so much that you end up with tough, bready cookies.

Bread flour pushes things too far toward chew and can make the cookies feel dense. Cake flour, on the other hand, can leave them so soft and tender that they don’t hold their height in a very hot oven. All-purpose is the sweet spot here.

Matcha: Color, Aroma, and a Gentle Bitterness

Matcha is the star and the one ingredient you can’t really fake. You want a vibrant green powder that smells grassy and a little creamy, not dull and dusty. Both ceremonial and good-quality culinary matcha can work; what matters is freshness and color. If it looks army green in the tin, it will probably bake up brownish.

I whisk the matcha into the flour and other dry ingredients instead of adding it directly to the butter. This helps prevent clumps, which not only look streaky but also create little bitter pockets. The dry mixture should smell like sweet hay and look evenly sage green before you add it to the wet ingredients.

White Chocolate: The Puddles

For the “white chocolate puddles” effect, chopped white chocolate from a bar works far better than standard chips. Bars (or feves, if you have them) melt more readily because they usually have higher cocoa butter content and fewer stabilizers. When you bite into the finished cookie, these puddles should feel soft and slightly cool against your teeth, even once the cookie itself is fully cooled.

If you only have white chocolate chips, you can absolutely use them, but expect more defined chunks and less pooling. That is the single biggest substitution that changes how these cookies look and feel.

From Cool Butter to Green Dough: The Sensory Roadmap

One of the fastest ways to improve your baking is to pay more attention to how the dough looks, smells, and feels at each stage. Here’s how the process for these cookies should unfold in your bowl and on your counter.

Creaming: Watching the Butter Transform

Start by beating the cool, softened butter with both sugars for about 3–4 minutes on medium-high speed. In the first minute, the mixture will look sandy and dense; the sugar granules will scrape loudly against the bowl. As air works in, that scraping sound softens to more of a swishing.

Visually, the mixture should go from darker and compact to noticeably lighter in color and fluffier in texture. When you drag a spatula through it, it should leave a trail that holds its shape for a few seconds before slowly relaxing. If you notice the surface beginning to look shiny or greasy, stop and slide the whole bowl into the fridge for 10–15 minutes before continuing. I skipped that step in one of my early tests, and the cookies from that batch baked up much thinner and lost their nice contrast between edge and center.

Adding Egg, Yolk, and Vanilla: The Emulsion Stage

Once the butter and sugars are fluffy, add the room temperature egg, extra yolk, and vanilla. Beat on medium just until the mixture turns glossy and smooth again—usually 30–60 seconds. You should not see streaks of egg white, and the batter should feel thicker than heavy cream but looser than finished dough.

If it looks curdled at this point, keep going a bit longer. Often the mixture will smooth out as the egg and butter fully emulsify. If it stays slightly broken, don’t panic; the flour will help pull it together, but note that your final texture may be slightly less even.

Whisking the Dry Ingredients: Even Green

In a separate bowl, whisk together the all-purpose flour, matcha, salt, and leavening. As you whisk, pay attention to the color: you want the green to be absolutely uniform, without darker streaks or tiny speckles of unmixed matcha. If you bring the bowl close to your face, you should smell a mix of flour and a gentle, grassy aroma from the tea.

Bringing Wet and Dry Together

Add the dry ingredients to the wet in two portions, mixing on low speed just until you no longer see streaks of flour. The dough should feel fairly thick and cling to the paddle in one big mass, but still be soft enough that a spoon dragged through it leaves a smooth, clean line.

This is not bread dough; if you can knead it, you have gone too far. Overmixing at this stage tightens the gluten network and leads to tougher cookies. As soon as the flour disappears, stop.

Folding in the White Chocolate

Switch to a spatula and fold in your chopped white chocolate. The dough will feel slightly studded and chunky, with some larger shards poking through the surface. Try to distribute the chocolate evenly without stirring so vigorously that you warm the dough.

The Chill: Dough That Feels Firm, Not Rock-Hard

Cover the bowl and chill the dough for the full 60 minutes listed in the recipe card. This rest lets the flour hydrate fully and firms the butter back up. When it is ready, the surface of the dough should feel cool to the touch, and when you scoop it, it should hold a rounded shape without slumping.

If you press a scoop between your fingers, it should resist a little before yielding—think firm clay, not sticky batter. Too soft, and you will lose that tall profile and crisp edge in the oven.

Baking: Reading the Edges and the Center

Once your oven is preheated to the high temperature specified in the recipe card, portion the cold dough into about 18 equal mounds and arrange them on a parchment-lined baking sheet, leaving enough space for them to spread.

During the 12-minute bake, here is what to look for through the oven door:

• Around the halfway point, the dough will have flattened somewhat, and you may see a thin, darker green ring forming at the very outer edge.
• By the time you approach the full bake time, the edges should be clearly set and slightly deeper in color, while the very center of each cookie remains a shade lighter and a bit puffed.
• The tops should show some cracking, especially near larger pools of white chocolate. The chocolate itself should look fully melted and glossy, with the thinnest parts just starting to take on the faintest golden tone around the edges.

When you gently nudge the edge of a cookie with a spatula right after you pull the tray out, it should feel firm but not hard. The middle should still wobble just slightly. They will continue to set on the hot pan for a few minutes off the heat, so resist the urge to bake until the centers look totally firm in the oven; that’s how you end up with dry, chalky cookies.

Why Hot-Oven, Cold-Dough Works So Well for Matcha

Food science writers like Harold McGee and J. Kenji López-Alt have written plenty about how higher oven temperatures change the way cookies spread and brown. With matcha, there is another layer: you are juggling not just texture, but color and bitterness.

Fast Edges, Slow Centers

When you put cold dough into a very hot oven, a few things happen at once:

• The outer layer of the cookie heats up first and starts to set before the interior has fully melted. This early structure keeps the cookies from running all over the pan.
• The sugar and proteins at the edges experience more intense heat, triggering the Maillard reaction and giving you deeper flavor and color right around the rim. That is why the edges taste a little toasty and caramelized.
• The center, insulated by that ring and starting from a colder temperature, takes longer to cook through. By the time it is done, the edges are crisp but the middle still has enough moisture to stay chewy.

If you start with warm, loose dough in a moderate oven, the fat melts and spreads before the flour’s gluten and egg proteins have a chance to set. You end up with wider, thinner cookies and less contrast between edge and center.

Protecting Matcha’s Color and Flavor

Matcha is sensitive to heat. Long bakes at moderate temperatures tend to fade its color from bright green to a more brownish tint and can push its flavor into harsh, bitter territory. By using a hotter oven and a shorter, more intense bake, you minimize the time the matcha spends at those color-dulling temperatures.

The cold dough helps here too. Because each cookie takes a little longer to warm all the way through, the outside has time to brown and set while the interior spends less total time in the heat. The result: cookies that are still recognizably green when they cool, with a flavor that leans pleasantly grassy and creamy instead of harsh.

Hydration During the Chill

The 60-minute rest in the fridge is more than a scheduling convenience. During that time, the flour slowly absorbs the available liquid from the egg and yolk. This full hydration gives the dough a more uniform texture, which means the cookies bake up with a more even crumb and hold onto moisture in the center better.

You can feel this difference with your hands. Dough baked immediately after mixing often feels a bit sticky and loose; chilled dough feels firmer and a little drier on the surface, but not crumbly. That subtle change in feel translates to better control in the oven.

My Most Useful Tested Tips for This Recipe

After those seven test batches (and a few more for “quality control”), these are the practical adjustments that made the biggest difference in my kitchen.

1. Use Temperature, Not Just Time, for Your Butter

If you have an instant-read thermometer, check your butter and aim for 65–67°F. If not, rely on touch: it should offer gentle resistance and not leave a greasy smear on your finger. In summer, I often cut the butter into chunks and set a timer so it doesn’t oversoften on the counter.

2. Weigh Your Flour if You Can

Using 270 grams of flour instead of relying on cups means you are not accidentally packing in extra. In one of my early batches, I scooped flour directly from the bag with a measuring cup and ended up with cookies that were dry and domed because I had essentially added an extra 30–40 grams without realizing it.

3. Sift or Whisk Matcha Thoroughly

A tiny clump of matcha in the dough looks like a dark freckle in the baked cookie and tastes like a small burst of bitterness. I either sift the matcha into the flour or whisk very thoroughly, watching for any darker green specks. The dry mixture should be completely uniform before it meets the wet ingredients.

4. Choose Real White Chocolate

Check the label and make sure cocoa butter is listed as a fat source. Products labeled as white “baking chips” or “candy” often rely more on oils and stabilizers, which do not melt into puddles as nicely. When I swapped to a bar-style white chocolate with a higher cocoa butter content, the cookies went from dotted to beautifully pooled.

5. Chill the Dough for the Full 60 Minutes

I tried shortcuts—20 minutes in the fridge, even 10 minutes in the freezer—and none of them gave me the same edge-to-center contrast. The dough needs time for both hydration and for the butter to re-firm. Set a timer for the full 60 minutes and treat it as part of the recipe, not an optional suggestion.

6. Bake on Light-Colored Metal with Parchment

Dark pans absorb more heat and can over-brown the bottoms before the centers are done. Silicone mats slightly reduce spread and give a softer bottom. For these cookies, I prefer a light-colored metal sheet lined with parchment; the bottoms end up evenly golden without toughness, and the edges stay crisp.

7. One Tray at a Time

I know it is tempting to bake two trays at once, but in my oven that led to uneven browning—top rack cookies were darker on top, bottom rack cookies under-colored. Baking one tray on the middle rack for the 12-minute bake time listed in the recipe card gives the most consistent results. If you must use two trays, rotate and swap them halfway through and keep a close eye on color cues.

If Your Matcha Cookies Misbehave: Failure Diagnosis by Sight, Smell, and Sound

Even with a solid recipe, cookies have a mind of their own. Here is how I troubleshoot based on what I see, smell, and feel when they come out of the oven.

Problem: Flat, Greasy Cookies

How they look:Very wide, thin circles with minimal cracking on top and edges that look almost lacy and translucent.

How they feel:The centers feel flimsy and bend too easily even after cooling, and the bottoms feel oily to the touch.

Likely causes:

• Butter was too warm when you started creaming (shiny and soft rather than cool and pliable).
• Dough was not chilled for the full 60 minutes.
• Oven was not fully preheated to the high temperature specified in the recipe card.

Next time:Be strict with butter temperature and chilling time. An inexpensive oven thermometer can also tell you if your oven runs cool.

Problem: Thick, Dry, or Cakey Cookies

How they look:Higher domes, fewer cracks, less visible white chocolate on the surface.

How they feel:When broken in half, the centers feel crumbly instead of stretchy-chewy; the bite is more like a soft scone.

Likely causes:

• Flour was overmeasured (packed cups instead of spoon-and-level or grams).
• Dough was overmixed after adding the flour, developing too much gluten.
• Cookies stayed in the oven well past the visual doneness cues, drying out the center.

Next time:Weigh your flour if possible, or be very gentle with measuring cups. Stir only until the flour disappears, and pull the cookies once the edges are set and the centers are just barely soft.

Problem: Dull, Brownish-Green Color and Harsh Flavor

How they look:More brown than green overall, especially around the edges, with an almost khaki tone.

How they taste:The matcha notes skew sharp and slightly astringent, lingering on the sides of your tongue.

Likely causes:

• Matcha starting out dull or old.
• Longer-than-necessary bake times.

Next time:Start with brighter, fresher matcha and store it in an opaque, airtight container away from heat and light. Keep an eye on the cookies toward the end of the 12-minute bake and trust the sensory cues more than the timer if your oven runs hot.

Problem: Bitter Green Specks

How they look:Darker green dots or streaks scattered through the cookies.

How they taste:Occasional sharp, bitter bursts amid an otherwise smooth flavor.

Likely cause:Matcha not fully whisked into the dry ingredients, leaving clumps.

Next time:Sift or whisk the matcha very thoroughly into the flour before combining with the wet mixture.

Swaps, Flavor Twists, and Dietary Tweaks (That Still Respect the Texture)

Once you have mastered the base recipe, it is tempting to tinker. I do it too. Here are variations that work with the structure of this dough instead of against it.

Chopped Bar vs. Chips: The Big Texture Swap

If you love the look of large white chocolate puddles, use chopped bar chocolate or feves. For more discrete little pockets of sweetness and a slightly less gooey bite, go with standard chips. Everything else the same, this is the substitution that makes the most visible difference.

A Citrus Lift

For a brighter, slightly more aromatic cookie, you can rub the finely grated zest of one small lemon or half an orange into the granulated sugar with your fingertips before creaming it with the butter. The sugar should feel slightly damp and smell fragrant. This plays very nicely with the grassy notes of matcha without overwhelming them.

Salty Finish

If you like a sweet-salty balance, sprinkle a few flakes of sea salt on top of the cookies as soon as they come out of the oven. The heat will help the crystals adhere without fully dissolving, so you get tiny pops of salt when you bite.

Nut Add-In

A small handful of toasted, chopped nuts—pistachios or macadamias are particularly good—can be folded in along with the white chocolate. Keep the quantity modest so you do not overload the dough; too many mix-ins can interfere with spread and structure. And of course, this makes the cookies unsuitable for anyone with nut allergies.

Dairy-Free and Gluten-Free Experiments

If you need a dairy-free option, readers have had reasonable success using plant-based baking sticks (not soft vegan spreads from a tub) and dairy-free white chocolate. The cookies will not be quite as rich and may spread a bit differently, but the cold-dough, hot-oven method still helps maintain structure.

For a gluten-free version, a good-quality 1:1 gluten-free baking flour blend is your best bet; it should be labeled as appropriate for cookies. Texturally, expect a slightly more delicate crumb. If you bake for someone with celiac disease or gluten sensitivity, always check that every ingredient is certified gluten-free and consult a professional for specific dietary advice.

Storing, Freezing, and Make-Ahead Timing for Busy Weeks

These cookies are at their very best once they have cooled completely but are still within the first day of baking—the edges hold their crispness, the centers are chewy, and the matcha flavor is bright. That said, they store and freeze well with a few small considerations.

Room-Temperature Storage

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3–4 days. Because matcha is sensitive to light, I prefer opaque tins or a container kept in a cupboard rather than a clear jar sitting on the counter. Line the container with parchment and, if stacking, separate layers with more parchment to prevent white chocolate from sticking.

Freezing Unbaked Dough

For true make-ahead convenience, portion the chilled dough into balls and place them close together on a parchment-lined tray. Freeze until solid, then transfer to a zip-top freezer bag, squeezing out as much air as possible. Label with the date and baking temperature.

When you are ready to bake, arrange the frozen dough balls on a lined tray and bake straight from frozen. In my oven, they usually need a little longer than the 12-minute bake from fridge-cold, but I still rely more on the visual cues—set edges, slightly soft centers—than the clock.

Freezing Baked Cookies

Baked cookies also freeze nicely. Cool them completely, then place them in a single layer on a tray to freeze before transferring to an airtight container or bag. Thaw at room temperature. To refresh the texture, you can warm them on a baking sheet in a moderate oven for a few minutes; the edges will regain some of their crispness and the white chocolate will soften slightly.

How I Serve These Green Cookies (and What to Drink with Them)

One of my favorite things about these cookies is how they feel in the hand and between the teeth. The edge has a delicate snap when you break it, but the middle bends slowly before it gives way. The white chocolate puddles stay just a little softer than the surrounding crumb, so you get contrast in every bite.

They are natural companions for hot drinks. A mug of matcha latte creates a cozy echo of the flavors in the cookie. Strong coffee or espresso plays up the bitterness of the tea and reins in the sweetness of the white chocolate. If you prefer cold drinks, a glass of cold milk works beautifully, especially if you like to dunk until the edge just barely starts to soften.

Color-wise, they are striking on any dessert table: pale green rounds with creamy white streaks. I often make them for spring gatherings, casual tea breaks with friends, or as a little gift tucked into parchment-lined boxes. Just remember to keep them out of direct sunlight if you care about maintaining that fresh green hue.

Matcha Cookie FAQ from My Inbox

Can I use culinary-grade matcha instead of ceremonial?

Yes, as long as it is fresh and vividly green. Many good culinary-grade matchas are actually designed to stand up to baking and mixing. Avoid anything that looks grayish or brownish in the tin; color is your best first clue.

Do I really need both an egg and an extra yolk?

The whole egg gives structure and moisture, and the extra yolk adds richness and chew. I tested a batch without the yolk, and while the cookies were still tasty, they spread a bit more and the centers were noticeably less chewy. The difference is subtle but real.

Can I double the recipe?

Yes. If you do, make sure your mixer can comfortably handle the doubled volume during creaming. You may need to beat a little longer at the creaming stage to incorporate the same amount of air. Bake one tray at a time for the most even results, sticking with the 12-minute bake listed in the recipe card and watching your visual cues.

Do I need a stand mixer?

A stand mixer makes life easier, especially for the 3–4 minutes of creaming, but a hand mixer works well too. If you mix entirely by hand, you will get a bit of a wrist workout, and it may be harder to achieve the same level of aeration in the butter. The cookies will still bake, but might spread a little less and be slightly denser.

Can I make the cookies smaller or larger?

You can adjust the size, keeping in mind that smaller cookies will naturally bake through faster and larger ones will take longer. Whatever their size, look for the same cues: deeper-colored, set edges; centers that are just barely soft; glossy, melted white chocolate. Let those signs guide you more than the timer.

How should I measure flour if I do not have a scale?

Use the spoon-and-level method: fluff the flour in its container, spoon it lightly into your measuring cup, then level off with a straight edge. Avoid scooping directly with the cup, which packs in extra flour and can lead to dry, thick cookies.

Are these cookies very sweet?

They are on the sweeter side because of the white chocolate, but the gentle bitterness of the matcha balances that out. If you are sensitive to sweetness, you can reduce the amount of white chocolate slightly or replace a portion with chopped nuts. I do not recommend cutting the sugar in the dough itself, as that will change spread and texture.

Approximate Nutrition Information

These numbers are estimates based on standard ingredient data and 18 cookies per batch. Actual values will vary with specific brands and portion sizes.

• Calories: roughly 210–230 per cookie
• Total fat: about 11–13 g (with 7–8 g saturated fat)
• Carbohydrates: about 25–28 g
• Sugars: around 17–20 g
• Protein: about 3–4 g

If you have specific nutritional needs or health conditions, please use this as a starting point only and consult a nutrition professional for more precise guidance.

However you tweak them, keep the heart of this recipe—the cool butter, the chilled dough, and the very hot oven—right where it is. That is what gives you those crisp green edges, chewy centers, and pockets of soft white chocolate that make these cookies such a pleasure to bake and to eat.