Brown Butter White Chocolate Matcha Cookies
These matcha cookies are a unique take on classic chocolate chip cookies.
Servings: 16 cookies
Calories: 312kcal
Equipment
Ingredients
- 2 cups + 2 tbsp all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp matcha powder see note 3
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 cup light brown sugar
- 1 tsp vanilla extract
- 2 eggs room temperature
- 1 cup white chocolate chips
Instructions
- Brown your butter. Heat your butter over medium heat until it turns a golden yellow color. Pour butter in a heat proof bowl to cool. As the butter cools, it will get darker in color.
- Combine flour, baking soda, salt, and matcha powder in a medium size mixing bowl. Mix well and set aside.
- Next add in white sugar and brown sugar to your butter. Mix to combine. Once well combined, add in your eggs and vanilla. Whisk together. Whisk until you get a light and creamy texture (~1 minute). This is the key to getting a crisp and chewy cookie.
- Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3. Combine with a spatula until a green dough forms.
- Add in the white chocolate chips and mix until they are well incorporated.
- Let the dough rest in the fridge for 1 hour.
- Preheat oven to 350 degrees F.
- Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.
- Bake for 10-12 minutes.
- Let cookies cool for 10 minutes before putting them on a cooling rack.
- Cool cookies for another 15 minutes before serving.
Video
Notes
- Rest your dough in the fridge for at least 1 hour. Cookies spread more when the fat melts faster. Cooling down the dough will prevent the fat (ie. butter) from melting too fast, creating a chunkier cookie. The flavor also improves as it rests. If you like a thinner cookie, rest it at room temperature or in the fridge for less time.
- Some people have mentioned that the cookies don't have enough matcha in them, and I think the biggest culprit for that is the quality of your matcha. I use Aiya culinary grade matcha which holds its flavor and color really well in the oven.
- Update 10/20/24
- I have updated the metric units in response to comments that they were not accurate.
- I have also increased the matcha quantity from 1 tbsp to 2 tbsp to balance out the sugar in the recipe and improve the green color. Feel free to still use 1 tbsp if you want a lighter matcha taste.
- Update 3/15/23
- Many people have mentioned they've had issues with spreading. A cookie spreads because the butter is melting too fast and/or the balance of wet to dry ingredients. Because of this issue, I added an additional 2 tablespoons of all purpose flour to the recipe and increased the resting time in the fridge to 1 hour to reduce the spreading. If you want a flatter cookie, don't add the additional 2 tablespoons and rest for less time.
- Additionally, I have tested many cookie recipes since developing this one and have found that the texture and flavor of cookies in general is better if you rest the dough for 24 hours. This will further reduce the spreading. This dough can rest in the fridge for up to 72 hours.
Nutrition
Serving: 1cookie | Calories: 312kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 248mg | Potassium: 78mg | Fiber: 1g | Sugar: 27g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg