Matcha Cookies

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

Take one bite into these brown butter matcha cookies and it will immediately change your life. These brilliantly green matcha white chocolate 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, matcha white chocolate cookies

Prep Time 15

Cook Time 10

Chill Time 30

Total Time 55

Servings dozen

Calories 3403kcal

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
1 ½ tablespoon (10 g) matcha powder sifted
¾ cup (3-4 oz) white chocolate chips

Instructions

Brown the butter. Brown butter in a saucepan on medium heat, swirl the butter around the saucepan, until butter foams and starts to have brown bits on the bottom of the pan and has a nutty aroma. As soon as the butter starts to turn golden brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the 1-2 tablespoons of butter if you need it. 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 sugars until incorporated with no lumps remain. Add in the egg, milk and vanilla until 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 using a whisk, mix together the dry ingredients until combined.
Mix the dry and wet ingredients. Using a rubber spatula, fold in half the dry ingredients into wet ingredients until everything comes together. Slowly add in the remaining flour and mix until combined. Fold in the chocolate.
Scoop then chill the cookie dough. Use a 1 oz cookie scoop and scoop out into balls placing them parchment paper, or slipmat lined baking sheet. Cover with plastic wrap and refrigerate the cookie dough for at least 30 minutes or up to 24 hours.
Preheat the oven to 350°F and bake. Before baking, press the cookie dough balls down to slightly flatten the dough, about 3/4 inch thickness. Bake the dough 2 inches apart for 10-11 minutes or until the edges are golden brown and slightly crisp and the center is puffed up and gooey. (For a more flattened cookie, lightly tap the tray on the counter when you remove it from the oven.) Cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

Sift the dry ingredients. Flour and matcha are known to clump up if you do not sift them. For even distribution of the matcha without any clumps, make sure to sift the matcha with the dry ingredients.
Make sure the browned butter is not too hot. Make sure to cool the butter before mixing it with the rest of your ingredients. You do not want to scramble your egg by cooking it in hot butter.
Bring your egg to room temperature. If the egg is too cold it will shock the warm butter and harden the butter immediately. To bring an egg to room temperature quickly, place the egg in a bowl of warmed water for about 5-10 minutes.
Do not over mix the batter. Over mixing the batter will run the risk of drying out the cookies and adding too much air into the cookies yielding an extra puffy cookie.
Chill the dough. To prevent cookies from spreading immediately into flat sad discs, you will need to chill the dough in the refrigerator to solidify the fat that will slow the spreading in the oven.
Do not overbake. When in doubt, UNDER bake the cookies. The cookies will continue to bake and solidify when they cool. I recommend taking them outright when they have puffed up and are slightly golden brown on the edges.

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