Brown Butter Matcha White Chocolate Chip Cookies

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At the beginning of COVID quarantine when everybody started baking sourdough and banana bread, for some reason, I began to experiment with cookies even though I am not super into sweets (I feel like a broken record with how many times I’ve said this). Maybe it helped me feel connected to try to give folks a sweet treat in the midst of the ambiguity - dropped off with distance, of course.

One cookie I experimented with was this brown butter matcha white chocolate chip cookie. I enjoy matcha its smooth mouth-feel, and how vegetal it is, and I enjoy matcha desserts in general because the treats aren’t overly sweet. White chocolate is a great compliment with matcha because the sweetness of the matcha pairs well with the slight bitterness of the matcha, in my opinion.

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Brown Butter Matcha White Chocolate Chip Cookies

Prep Time: 1 hour | Yield: 16 Cookies

Ingredients:

  • 2 cups AP Flour

  • 1 tsp baking soda (make sure this is baking soda - this will help the cookie spread)

  • 1 tsp salt

  • 1.5 tbsp matcha powder

  • 1 cup (16 tbsp) unsalted butter

  • 1/2 cup granulated sugar

  • 1 cup dark brown sugar

  • 1 tsp vanilla extract

  • 2 eggs at room temperature

  • 1 cup white chocolate chips

Preparation:

  1. Preheat oven to 350°F

  2. Brown butter. Add butter in a pot over medium heat until golden yellow. Transfer butter to a bowl to allow to cool - the butter will become a darker color as it cools

  3. Combine dry ingredients to a medium-sized mixing bowl (Flour, Baking Soda, Salt, Matcha). Set aside

  4. Transfer brown butter to a large mixing bowl. Add granulated sugar and brown sugar to butter and mix to combine

  5. Add eggs and vanilla extract to butter-sugar mixture. Whisk until sugar is fully incorporated, and is a light and creamy mixture

  6. Slowly add dry ingredients to the wet ingredients from step 4 and 5 in large mixing bowl. Use spatula to incorporate dry ingredients until a green dough is formed

  7. Add white chocolate chips and fold into dough

  8. Rest dough (covered) for 30 minutes at room temperature

  9. Cover two baking sheets with parchment paper

  10. Scoop 1-2 tbsp dough balls and space dough 2-3 inches apart

  11. Bake for 9-11 minutes

  12. Let cookies cool on baking sheet for 10 minutes before transferring to cooling rack for 15 minutes before serving

If you would like to freeze the cookie dough to save for baking ahead of time, freeze the cookie dough balls 2-3 inches apart on the tray for at least 30 minutes prior to placing cookie dough in storage bag. Cookie dough can be frozen up to 4 weeks, and bake time will be 11-13 minutes. Enjoy!