Description
These chewy matcha cookies combine the earthy flavors of ceremonial grade matcha powder with the rich nuttiness of brown butter and bursts of sweetness from white chocolate chips. Perfectly balanced with a hint of lemon zest, these cookies deliver a unique twist on a classic treat, ideal for green tea lovers seeking a delightful and sophisticated dessert.
Ingredients
Scale
Brown Butter
- 1 cup (226 g) unsalted butter
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1–2 tablespoons matcha powder (preferably ceremonial grade)
Wet Ingredients
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 lemon, zested
- 2 large eggs (US), room temperature
- 1 teaspoon (5 ml) vanilla extract
Add-ins
- 1 cup (140 g) white chocolate chips
Instructions
- Brown the Butter: In a saucepan or pot, melt the unsalted butter over low heat. Allow it to foam and stir frequently until the foam subsides and you notice browned bits forming on the bottom. This indicates the butter has turned brown and developed a nutty aroma. Pour the brown butter into a heat-safe bowl and let it cool for 10-15 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and matcha powder until fully combined, ensuring an even distribution of the matcha for consistent green tea flavor.
- Combine Wet Ingredients: In another large bowl, whisk the warm brown butter with the light brown sugar, granulated sugar, and lemon zest until the mixture is smooth and well combined. Then, whisk in the eggs and vanilla extract thoroughly.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the white chocolate chips gently to distribute them evenly throughout the dough.
- Chill the Dough: Scoop approximately 2 tablespoons (30 ml) of dough per cookie onto a lined baking sheet or plate. Refrigerate the dough balls for 60 minutes to allow them to firm up, which helps maintain shape during baking.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. Place 5-6 chilled dough balls on each sheet, spacing them about 3 inches apart. Optionally, top with extra white chocolate chips for added texture and appearance.
- Bake the Cookies: Bake the cookies for 10-12 minutes until the edges are set and lightly golden. The centers will remain soft, giving you a chewy texture.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies rest for 3 minutes on the sheets. Then transfer them to a cooling rack to cool completely to room temperature before enjoying.
Notes
- Matcha Powder: For the best vibrant green color and authentic green tea taste, use ceremonial grade matcha powder.
- Brown Butter Substitution: If you prefer, you can use regular melted butter instead of browning the butter. Use ¾ cup (170 g) melted unsalted butter as a substitute.
- Storing Dough: Wrap leftover cookie dough tightly in plastic wrap. Store in the refrigerator for up to one week or freeze for up to 2 months.
- Storing Cookies: Keep baked cookies in an airtight container at room temperature for up to 7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
