This one is for you, matcha fans. These matcha cookies are the best thing that has ever happened to you today. They are naturally flavoured with matcha and have rich undertones of vanilla and nutty aromatic browned butter. These cookies have a slight crisp along the edges that quickly give way to a soft and chewy interior. The vibrant green and white colours are ideal for your Instagram feed. Take one bite of these brown butter matcha cookies and your life will be changed. These brilliantly green matcha white chocolate cookies are crisp on the outside and soft and gooey on the inside, and they're bursting with browned butter and matcha flavours. So, what more could you want in a matcha cookie recipe?
Let's get started because these matcha chocolate chip cookies aren't going to bake themselves.
Ingredients
These matcha white chocolate cookies are made with pantry staples, and the white chocolate can be replaced with any other chocolate chip of your choice.
• Unsalted butter
• Brown sugar and granulated sugar
• Vanilla
• Eggs
• Matcha powder
• All-purpose flour
• White chocolate chips (or any type you prefer)
• Salt
• Baking soda
Method
1. Brown The Butter
On medium heat, brown butter in a saucepan by swirling the butter around the pan until it foams begins to brown on the bottom and releases a nutty scent. Remove the butter from the stove as soon as it turns golden brown and begins to smell nutty to stop any additional moisture from escaping. Set apart for cooling.
2. Add And Mix The Wet Ingredients
When the butter has cooled, add the brown and white sugars and whisk until all lumps are gone. Add the egg, egg yolk, miso, and vanilla until the mixture is glossy and smooth.
3. Whisk The Dry Ingredients
In a different mixing dish, sift the flour, matcha powder, salt, and baking soda. The dry ingredients should then be well mixed with the aid of a whisk.
4. Mix Both Ingredients
Fold in half of the dry ingredients into the wet ones with a rubber spatula until everything is combined. Add the remaining flour a little at a time, mixing just until incorporated. Add the chocolate and fold.
5. Chill The Dough
Scoop the dough into balls and place them on a baking sheet lined with parchment paper or slipmat using a 1 oz cookie scoop. The cookie dough should be chilled for at least 30 minutes or up to 24 hours. Cover with plastic wrap.
6. Preheat Oven To 350°F
Press the cookie dough balls down to slightly flatten the dough, about ¾ inch in thickness, before baking. 10-11 minutes, or until the edges are just golden brown and the centre is puffed up and gooey, bake the dough 2 inches apart until golden brown and firm around the edges.
Storage Instructions
These browned butter matcha white chocolate cookies can be kept on the counter for 5 days in an airtight container. The shelf life of the cookies can be extended to three months while freezing.