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Brown Butter White Chocolate Matcha Cookies Recipe

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4.3 from 10 reviews

  • Author: Lea
  • Total Time: 1 hour 27 minutes
  • Yield: 16 servings (16 cookies)

Description

These Brown Butter White Chocolate Matcha Cookies combine the rich, nutty flavor of browned butter with the unique earthy taste of matcha powder and the sweetness of white chocolate chips. The contrast creates a crispy yet chewy cookie that's perfect for a sophisticated twist on a classic treat.

Ingredients

Dry Ingredients

  • 2 cups + 2 tbsp all purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tbsp matcha powder

Wet Ingredients

  • 1 cup unsalted butter
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 2 eggs (room temperature)

Add-ins

  • 1 cup white chocolate chips

Instructions

  1. Brown the Butter: Heat the unsalted butter over medium heat until it turns a golden yellow color and emits a nutty aroma. Immediately pour the browned butter into a heatproof bowl to cool. Note that the butter will darken further as it cools.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking soda, salt, and matcha powder. Stir well to evenly distribute the matcha and set this mixture aside.
  3. Combine Sugars and Butter: Add granulated sugar and light brown sugar to the cooled browned butter. Mix thoroughly until combined.
  4. Add Eggs and Vanilla: To the sugar-butter mixture, add the eggs and vanilla extract. Whisk vigorously until the mixture is light and creamy, about 1 minute. This step is critical to achieving a crispy yet chewy texture in the cookies.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, folding with a spatula until a uniform green dough forms.
  6. Add White Chocolate Chips: Fold the white chocolate chips into the dough, ensuring they are evenly distributed.
  7. Chill the Dough: Cover the dough and refrigerate it for 1 hour. This rest allows flavors to meld and the dough to firm up, making it easier to scoop.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  9. Scoop Dough: Using a 3-tablespoon (1.5 oz) ice cream scoop, portion out the dough onto the baking sheets. Make sure cookies are spaced 2-3 inches apart to allow room for spreading.
  10. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges turn lightly golden.
  11. Cool on Sheets: Remove cookies from the oven and allow them to cool on the baking sheets for 10 minutes to set.
  12. Transfer to Cooling Rack: Transfer the cookies to a wire rack and cool completely for an additional 15 minutes before serving.

Notes

  • Be careful not to burn the butter when browning – watch for a nutty aroma and a golden color.
  • Using room temperature eggs helps achieve the light and creamy texture during mixing.
  • Matcha powder quality affects flavor; use culinary-grade matcha for the best taste.
  • Chilling the dough improves texture and controls spreading during baking.
  • Cookies taste best after cooling completely to let flavors meld.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesbylea.com/brown-butter-white-chocolate-matcha-cookies-recipe/