Matcha White Chocolate Cookies With Brown Butter
These matcha white chocolate cookies only need one bite and you will literally keep going back to the cookie jar for more. If you prefer a cookie that is less sweet this is the recipe for you. Here we use less sugar and butter to bake these cookies. The earthy grassy matcha will add a nice balance. Topped with some sea salt to cut the sweetness even more.
Equipment
- 3 tablespoon ice cream scoop
Ingredients
- 1¼ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp matcha powder ceremonial grade
- ⅓ cup unsalted butter browned
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 50 g white chocolate chips
- sea salt to sprinkle on top
Instructions
- Brown the butter first Get a saucepan and turn the heat to medium. Add the butter and brown for approximately 6-8 minutes, or until you see brown bits at the bottom and a little bit of white foaming action on the surface. Once you see this turn the heat off and remove it from the stove. Let it cool down completely.
- In a small mixing bowl combine the all-purpose flour, salt, baking soda and matcha. Using a sifter sift the ingredients to remove any clumps. The matcha will often times be clumped together. Sifting it will ensure the matcha is evenly mixed to create a vibrant green color.
- Take a mixing bowl and add the butter, granulated sugar and brown sugar and mix until well mixed. Add the egg and vanilla extract and mix until you get a nice light creamy texture. Use a stand mixer to help mix it faster, but a hand mixer will also work fine. It will just take an extra minute or two to get the texture.
- Add the sifted dry ingredients into the wet and mix with a spatula. Hand mixing will ensure the dough will not raise and fall flat in the oven by adding excess air to the dough.
- Add the white chocolate chips and mix until well incorporated into the dough.
- Use a cookie scoop/ice cream scoop 3 tablespoon to scoop the cookie dough (I get 8 cookies with this recipe). I let the cookies rest in the fridge for 30 minutes.
- Take the cookies out of the fridge and preheat your oven to 350 degrees Fahrenheit
- Cover your baking sheet with parchment paper and place the cookie dough 3 inches apart. Since this recipe uses less butter I like to roll the dough and press down to give it a cookie flatten shape. Bake for 10-12 minutes. Take out of the oven immediately and let it rest for 10 minutes on the baking sheet.
- Move the cookies to a cooling rack. Enjoy!
Notes
Don’t overbake. Take the cookies out when the edges are crisping up. I always bake for 12 minutes and it’s the perfect amount of time. The cookies will continue to cook once you take them out and let them rest on the baking sheet for 10 minutes.
Sift the dry ingredients. This is important when baking so there are no clumps. But with matcha since it's so fine and the color is so vibrant it's important to remove all the clumps in the matcha to create an even color cookie.
Brown Sugar. Using brown sugar will add moisture to the cookies. They will ensure they come out soft and chewy.
Chill dough for 30 minutes. I like my cookies with a little height instead of flat wide cookie that will be too hard and crispy.
Use highest quality matcha possible. Try to buy ceremonial-grade matcha for this recipe. Often times cookies are meant to be eye-catching and look delish. You want to open that oven door and see the brightly and most beautiful green color cookies ever. I've used culinary grade and boy was I sad and disappointed when they came out brownish and dull green. Don’t make that mistake!
Tried this recipe?Let us know how it was!