Brown Butter White Chocolate Matcha Latte Cookies

Say hello to your new favorite cozy treat! These Brown Butter White Chocolate Matcha Latte Cookies are like a warm hug in cookie form. The rich, nutty depth of brown butter pairs perfectly with the smooth sweetness of white chocolate. To elevate these cookies even more, an espresso latte icing is drizzled on top, adding a hint of bold coffee flavor that balances the matcha’s earthy notes. Each bite is a sophisticated blend of creamy, sweet, and slightly bitter flavors that coffee and matcha lovers alike will savor.

Ingredients

For the matcha cookie

• 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

For the latte icing

• ½ cup unsalted butter room temperature

• 2 cups powdered sugar

• 1 tsp. vanilla extract

• 1-2 tbsp. Instant espresso powder

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. 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 your oven to 350°F (175°C).

8. Line two baking sheets with parchment paper.

9. 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 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. Make the latte icing: while the cookies bake in the oven, cream the butter for 1-2 minutes in a medium bowl or stand mixer. Mix in the powdered sugar, vanilla extract, and instant espresso.

12. Allow the cookies to cool completely before transferring them to a cooling rack and icing.

13. Using a piping bag or manually with a knife, ice the cookies generously. Enjoy!

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 or 12 large cookies