Description

These vibrant Matcha Cookies combine the earthy depth of culinary-grade green tea with the nutty richness of browned butter and sweet white chocolate. Chilling the dough ensures a thick, chewy texture that perfectly balances sophisticated umami notes with a classic cookie finish.

Ingredients

1 cup unsalted butter
2 cups plus 2 tablespoons all-purpose flour
2 tablespoons culinary-grade matcha powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1 cup white chocolate chips

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Instructions

Heat the unsalted butter in a light-colored saucepan over medium heat, stirring until it browns and develops a nutty fragrance; remove from heat and let cool.
In a medium bowl, whisk together the flour, baking soda, salt, and matcha powder until thoroughly combined and free of clumps.
In a separate large bowl, whisk the cooled browned butter with the light brown sugar and granulated sugar until the mixture is uniform.
Add the room temperature eggs and vanilla extract to the butter-sugar mixture, whisking vigorously for 60 seconds until light and emulsified.
Using a spatula, gently fold the dry ingredients into the wet mixture until the flour is just incorporated and a vibrant green dough forms.
Fold in the white chocolate chips until they are evenly distributed throughout the dough.
Cover the bowl and refrigerate the dough for at least one hour to allow for hydration and to prevent excessive spreading.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Portion the dough using a 3-tablespoon scoop and place them on the prepared sheets, spaced 3 inches apart.
Bake for 10-12 minutes until the edges are set but the centers remain soft.
Allow the cookies to rest on the baking sheet for 10 minutes to set before transferring to a cooling rack.

Notes

For the most vibrant green color, ensure your matcha is fresh and stored in a dark, airtight container to prevent oxidation. Browning the butter is a critical step for flavor depth, but make sure it has cooled significantly before adding the sugars to prevent the fat from separating. If you prefer a flatter, crispier cookie, you can reduce the chilling time, though the flavor profile is most complex after a full hour of hydration.

Prep Time: 1 hour 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: Japanese-American