Matcha Cookies

Up close of a torn open melty white chocolate matcha cookie.

These matcha cookies are perfectly crisp on the outside and soft and gooey on the inside, and are packed with delicious browned-butter and matcha flavors.

Course Dessert, Snack

Cuisine Asian Fusion

Keyword green tea cookies, matcha chocolate chip cookies, matcha cookies, matcha cookies recipe

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings cookies

Calories 282kcal

Author Megan

Equipment

Ingredients

9 tablespoons (128 g unsalted butter) ~1 stick + 1 tablespoon
¼ cup (50 g) granulated sugar
¾ cup (150 g) brown sugar, packed
1 teaspoon (6 g) vanilla extract
1 large egg room temperature
1 tablespoon (15 g) milk
1 ½ cup (200 g) all purpose flour
½ teaspoon (3 g) baking soda
½ teaspoon (4 g) salt
2 tablespoon (12 g) matcha powder sifted
¾ cup (3 oz) white chocolate chips or chopped white chocolate bar

Instructions

Brown the butter. Brown butter in a saucepan on medium heat, swirling the butter around, until it foams, develops brown bits on the bottom, and has a nutty aroma. As soon as the butter turns golden brown and smells nutty, remove it from the heat, transfer it to a liquid measuring cup, and measure. You want 1/2 cup of butter. Stir in the 1-2 tablespoons of butter if needed. Set aside to cool.
Mix wet ingredients. When the butter is cooled, in a medium mixing bowl, whisk the butter with the brown and white sugar until incorporated and no lumps remain. Add in the egg, milk, and vanilla and whisk until light, smooth, and glossy.
Sift and whisk the remaining dry ingredients. Sift together the flour, matcha powder, salt, and baking soda in a separate mixing bowl. Then whisk the dry ingredients until combined.
Combine. Fold in the dry ingredients into the wet ingredients until everything comes together. Then fold in the white chocolate.
Scoop and chill. Use a 1 oz cookie scoop to scoop the cookie dough and place it on a parchment-lined baking sheet. Cover with plastic wrap and refrigerate the cookie dough for at least 45 minutes to 4 hours, ideally up to 72 hours.
Prepare the oven. Preheat the oven to 350°F (176°C) and place the rack in the center. Line your baking sheets with parchment paper.
Bake. Bake the cookies 2 inches apart for 10-12 minutes, or until the edges are just lightly golden brown and the centers are puffed up. Remove and gently tap your cookies on the counter to lightly deflate. Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

See the Expert Tips and the FAQ section for more guidance.

Nutrition