• Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
• In your stand mixer, combine softened butter and taro milk tea powder. Mix on high for about 3 minutes. I did not add any sugar to this recipe because the taro powder has sugar in it already. Mix in egg and vanilla extract.
• In a medium sized bowl, whisk togtether flour, baking soda and salt. Pour these dry ingedients into your mixer bowl and combine. Add in chocolate chips.
• Scoop 6 balls of dough onto each cookie sheet and flatten them slightly. Bake at 350°F for 12 minutes. Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack. Feel free to top off with extra chocolate chips while the cookies are still warm.

White Chocolate Drizzle:

• In a microwave safe bowl, pour in 1/4 cup of white chocolate chips and 1 tsp of coconut oil. Microwave in 20 second increments until you achieve desired cinsistency. Stir chocolate after every 20 seconds.
• Place a quart size ziploc bag into a tall glass. Pour in chocolate and snip a small corner with scissors. Drizzle design on cookies and enjoy!