Description
These chewy Matcha Cookies combine the earthy, vibrant flavor of ceremonial-grade matcha green tea with the rich nuttiness of brown butter and sweetness of white chocolate chips. Perfect for matcha lovers looking for a unique and flavorful treat, these cookies offer a lovely balance of texture and taste with a subtle lemon zest brightness.
Ingredients
Scale
Brown Butter Base
- 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
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 over low heat, melt the unsalted butter. Allow it to foam, whisking frequently as the foaming subsides and the butter releases a nutty aroma with browned bits at the bottom. Remove from heat and pour into a heat-safe bowl to cool for 10-15 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, and matcha powder until evenly combined.
- Combine Wet Ingredients: In another large bowl, whisk the warm brown butter with light brown sugar, granulated sugar, and lemon zest until smooth. Then whisk in the eggs one at a time and add the vanilla extract until fully incorporated.
- Form the Dough: Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the white chocolate chips gently to distribute evenly.
- Chill the Dough: Using a tablespoon or cookie scoop, drop about 2 tablespoons (30 ml) of dough onto a lined baking sheet or plate. Refrigerate the dough balls for 60 minutes to firm up.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. Arrange 5-6 dough balls on each sheet about 3 inches apart, optionally topping each with extra white chocolate chips.
- Bake the Cookies: Bake the cookies for 10-12 minutes until the edges are set and lightly golden brown but centers remain soft and chewy.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies sit for 3 minutes on the hot sheet. Then transfer them to a cooling rack to cool completely to room temperature before enjoying.
Notes
- Matcha Powder: Use ceremonial grade matcha powder for the best vibrant green color and authentic green tea flavor.
- Brown Butter Tip: The brown butter adds a toasty, nutty flavor. To use regular melted butter, substitute ¾ cup melted unsalted butter instead of 1 cup to achieve similar consistency.
- Storing Cookie Dough: Wrap tightly in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
- Storing Baked Cookies: Store cooled cookies in an airtight container at room temperature for up to 7 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
