Description

Experience the perfect fusion of earthy Japanese green tea and rich, nutty browned butter in these exquisite Matcha Cookies. Each bite offers a tender, chewy texture complemented by sweet bursts of creamy white chocolate chips.

Ingredients

1 cup (227g) unsalted butter
2 tablespoons culinary-grade matcha powder
1/2 cup (100g) granulated sugar
1 cup (200g) light brown sugar
2 cups + 2 tablespoons (265g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup white chocolate chips

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Instructions

Heat the butter in a saucepan over medium heat until it turns golden brown and develops a nutty aroma; pour into a bowl and allow to cool completely.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and matcha powder until the green color is uniform.
Combine the cooled browned butter with the granulated and brown sugars in a large bowl, then whisk in the room-temperature eggs and vanilla until the mixture is light and creamy.
Gently fold the dry flour mixture into the wet ingredients using a spatula just until a cohesive green dough forms.
Fold in the white chocolate chips, then cover the bowl and refrigerate the dough for at least 1 hour to develop flavor and improve texture.
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Using a 3-tablespoon scoop, drop rounds of dough onto the prepared sheets spaced 2-3 inches apart.
Bake for 10-12 minutes, then let the cookies rest on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure your cookies have a vibrant green color rather than a dull olive tone, store your matcha powder in a cool, dark place and use it within a few months of opening. If you prefer a flatter, crispier cookie, you can skip the chilling step, but the flavor is significantly enhanced by letting the dough rest.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American