Brown Butter White Chocolate Matcha Cookies

These brown butter white chocolate chip matcha cookies are a delightful twist on a classic treat. The nutty flavor of browned butter pairs perfectly with the vibrant earthiness of matcha, while the creamy white chocolate chips add a touch of sweetness. With a crispy exterior and a chewy center, these cookies are sure to become a favorite!

Ingredients

• 2 cups + 2 tbsp all purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 2 tbsp matcha powder see note 3

• 1 cup unsalted butter

• ½ cup granulated sugar

• 1 cup light brown sugar

• 1 tsp vanilla extract

• 2 eggs room temperature

• 1 cup white chocolate chips

Instructions

1. Brown the Butter:
   In a medium saucepan, heat the butter over medium heat until it turns a golden yellow color and develops a nutty aroma. Be careful not to burn it. Once browned, pour the butter into a heatproof bowl and let it cool. As it cools, it will deepen in color.

2. Mix Dry Ingredients:
   In a separate mixing bowl, combine the flour, baking soda, salt, and matcha powder. Mix well and set aside.

3. Combine Wet Ingredients:
   Add the granulated sugar and brown sugar to the cooled brown butter. Mix until fully combined. Then, add the eggs and vanilla extract, whisking together until you achieve a light and creamy texture (about 1 minute). This step is crucial for a crisp yet chewy cookie.

4. Incorporate Dry Ingredients:
   Slowly add the dry ingredient mixture from step 2 to the wet ingredients. Use a spatula to combine until a green dough forms.

5. Add Chocolate Chips:
   Fold in the white chocolate chips until they are evenly distributed throughout the dough.

6. Chill the Dough:
   Cover the dough and let it rest in the refrigerator for at least 1 hour. Chilling helps the cookies maintain their shape while baking and enhances the flavor.

7. Preheat the Oven:
   Preheat your oven to 350°F (175°C).

8. Prepare Baking Sheets:
   Line two baking sheets with parchment paper.

9. Scoop the Cookies:
   Use a 3-tablespoon (1.5 oz) ice cream scoop to portion the cookie dough onto the prepared baking sheets, spacing them about 2-3 inches apart.

10. Bake:
    Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will continue to cook as they cool.

11. Cool:
    Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a cooling rack. Let them cool for an additional 15 minutes before serving.

Notes:

1. Resting the Dough: Allowing the dough to rest in the fridge is key to preventing the cookies from spreading too much. The chilled fat melts more slowly, resulting in a chunkier cookie. The flavor also develops as it rests. If you prefer a thinner cookie, you can chill it for less time or leave it at room temperature.

2. Quality of Matcha: The matcha flavor can vary significantly based on quality. For best results, use a high-quality culinary grade matcha, such as Aiya, which maintains its vibrant color and flavor during baking.

Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 45 minutes
Yields: 18-20 medium/small cookies