Description
These delicious Matcha Cookies combine the earthy bitterness of ceremonial grade matcha powder with the rich, nutty flavor of browned butter. Enhanced by sweet white chocolate chips and crunchy nuts, these cookies offer a unique twist on classic flavors, providing a chewy, flavorful treat perfect for tea time or dessert.
Ingredients
Scale
Butter and Sugars
- 9 tablespoons Unsalted Butter (browned for flavor)
- ¼ cup Granulated Sugar
- ¾ cup Brown Sugar (packed)
Wet Ingredients
- 1 teaspoon Vanilla Extract
- 1 Large Egg (room temperature)
- 1 tablespoon Milk (use non-dairy if preferred)
Dry Ingredients
- 1 ½ cups All-Purpose Flour (sifted)
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ tablespoons Matcha Powder (sifted, ceremonial grade recommended)
Add-Ins
- ¾ cup White Chocolate Chips
- 1 cup Nuts (walnuts or macadamia recommended)
- 1 teaspoon Flavored Extracts (optional almond or hazelnut)
Instructions
- Brown the Butter: In a saucepan over medium heat, melt the unsalted butter. Continue cooking while swirling the pan until the butter turns a golden brown color and develops a nutty aroma, about 5-7 minutes. Set aside to cool.
- Mix Wet Ingredients: In a mixing bowl, combine the cooled browned butter with granulated sugar and brown sugar. Whisk until smooth and creamy. Then add the egg, milk, and vanilla extract, mixing until fully incorporated.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and salt. This ensures even distribution and a lighter texture.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients. Mix gently to avoid overworking the dough. Once combined, fold in the white chocolate chips and nuts along with the optional flavored extracts.
- Chill the Dough: Using a cookie scoop or spoon, scoop portions of the dough onto a lined baking sheet. Cover the dough and refrigerate for at least 30 minutes to firm up and develop flavors.
- Preheat and Bake: Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator, flatten each dough ball slightly, and bake on a lined baking tray for 10-11 minutes until edges are set but centers remain soft.
- Cool and Serve: Allow the cookies to rest on the baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Use ceremonial grade matcha powder for the best flavor impact and vibrant green color.
- You can substitute coconut sugar for granulated sugar to make the recipe slightly healthier.
- Non-dairy milk can be used if you want a dairy-free version.
- Adjust nuts type according to preference—walnuts and macadamia nuts both work wonderfully.
- For a less sweet cookie, reduce white chocolate chips or replace with semi-sweet chocolate chips.
- Make sure to chill the dough to prevent spreading and achieve the perfect chewy texture.
