Matcha Cookies
Brown Butter Matcha White Chocolate Chunk Cookies. Soft, chewy cookies with the rich depth of brown butter, the earthiness of matcha, and creamy white chocolate chunks!
Ingredients:
• 150g (1¼ cups) all-purpose flour
• 3 tbsp matcha powder
• 2 tbsp hot water (to liquify matcha)
• ½ tsp baking soda
• 100g (½ cup) granulated sugar
• 160g (¾ cup) light brown sugar, packed
• 115g (½ cup) salted butter, browned
• 1 large egg (or flax egg)
• 1 tsp vanilla bean extract
• 80g (3 oz) white chocolate, chopped
Instructions:
1. Brown the Butter:
In a saucepan, melt the salted butter over medium heat. Let it cook until foamy and golden brown with a nutty aroma (5–6 minutes). Pour into a bowl and let cool for 5–10 minutes.
2. Make Matcha Paste:
In a small bowl, whisk 3 tbsp matcha powder with 2 tbsp hot water until smooth.
3. Mix Wet Ingredients:
Add the granulated sugar, brown sugar, and matcha paste to the browned butter. Whisk to combine. Add the egg and vanilla extract, and whisk until the mixture is smooth and ribbons form.
4. Add Dry Ingredients:
In a separate bowl, whisk together the flour and baking soda. Gently fold it into the wet ingredients.
5. Fold in White Chocolate:
Stir in the white chocolate, reserving a few chunks to press on top of each cookie.
6. Chill the Dough:
Cover and chill the dough in the fridge for 40 minutes to 1 hour, until firm.
7. Bake:
Preheat oven to 180°C / 360°F. Scoop cookie dough onto a parchment-lined tray (2–3 tbsp per cookie). Press extra white chocolate chunks on top.
8. Bake for 10–13 minutes, until edges are golden and centers look slightly soft.
9. Cool & Finish:
Let cookies cool on the tray for 5 minutes before transferring. Optional: use a round cutter to swirl into perfect circles.
Matcha cookies combine the delicate, grassy flavor of matcha green tea powder with the comforting richness of baked cookies, creating a unique treat perfect for tea lovers and dessert enthusiasts alike. The use of brown butter in this recipe enhances the flavor complexity with a deep nutty aroma, complementing the earthiness of the matcha powder. This recipe uses white chocolate chunks that melt into creamy pockets within the dough, balancing the slight bitterness of matcha with a sweet, smooth taste. To elevate your matcha cookie baking experience, selecting high-quality ceremonial grade matcha powder is recommended as it offers a vibrant color and refined flavor profile. The method of liquifying the matcha powder with hot water before adding to the dough ensures even distribution and prevents clumping, resulting in consistent flavor throughout the cookies. Baking at 180°C (360°F) for 10-13 minutes allows the cookies to maintain a soft and chewy center while crisping slightly on the edges. Chilling the dough before baking also controls spreading and improves texture. Additionally, these matcha cookies pair wonderfully with green tea or a light milk tea to complement the matcha flavor. Nutritionally, matcha is rich in antioxidants, making these indulgent treats a slightly healthier alternative compared to traditional cookies. For home bakers interested in variations, consider swapping white chocolate chunks with dark chocolate or adding finely chopped nuts such as macadamia or almonds for a crunchy contrast. To make the recipe vegan, replacing the egg with a flax egg—as suggested in the recipe—is effective without compromising texture. Overall, this recipe offers a fine balance of flavors and textures, making homemade Brown Butter Matcha White Chocolate Chunk Cookies a delightful snack, gift, or accompaniment to tea time rituals.
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