Matcha Chocolate Drizzle Cookies

Preheat oven to 350ºF. Grease a cookie sheet and set aside.

In a medium bowl, combine the flour, baking powder, salt, and matcha powder.

In a small bowl, beat the butter, brown sugar, and sugar together until combined. Add the eggs and vanilla and beat until creamy and fully incorporated. Mix the wet ingredients into the dry flour mixture until just combined.

Using a teaspoon or a small melon baller, scoop the dough onto the prepared cookie sheets, leaving about 2 inches between each scoop.

Bake for 12-15 minutes or until the edges start to slightly brown. Remove from oven and let cool on a wire rack with foil or a jelly roll pan underneath for about 15 minutes.

Meanwhile, combine the chocolate chips and heavy cream in a microwave safe bowl. Heat in the microwave in 30-second intervals, stirring in between, until the ganache is fully melted and smooth. Remove from the microwave and stir in the milk until the mixture is completely smooth and cooled. Reheat the chocolate for 30 seconds if necessary to make it just runny enough to drizzle smoothly.

Drizzle the chocolate over the cookies. Enjoy!

Makes 2 dozen cookies.