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Brown Butter White Chocolate Matcha Cookies

Brown Butter White Chocolate Matcha Cookies

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Soft and chewy cookies with a rich brown butter flavor, sweet white chocolate chunks, and earthy matcha powder. These cookies are a delightful balance of flavors and textures.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons matcha powder
  • 1 cup white chocolate chunks or chips

Instructions

  1. Brown the butter: In a small saucepan, melt the butter over medium heat. Continue to cook, stirring occasionally, until the butter turns a golden brown color and smells nutty. Remove from heat and let cool slightly.
  2. In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the white chocolate chunks.
  7. Cover the dough and chill for at least 30 minutes, or up to 24 hours.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between them.
  10. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a stronger matcha flavor, you can increase the amount of matcha powder to 3 tablespoons.
  • Chilling the dough helps prevent the cookies from spreading too much.
  • Store leftover cookies in an airtight container at room temperature for up to 3-4 days.

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