How To Make Brown Butter Matcha Cookies
Deep, nutty browned butter meets vibrant green matcha in these soft-centered cookies. The slight bitterness of the tea balances the sweetness of white chocolate, creating a cookie that’s rich without being overwhelming. No mixer required—just a saucepan, a whisk, and a bowl.
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Servings: 10 small cookies
Notes
Ingredients
Dry Ingredients
- 153g flour
- 10g matcha
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 100g butter
- 70g white sugar
- 50g raw or light brown sugar
- 1 egg
Mix-Ins
- 120g white chocolate
- Optional: additional chocolate to top
Instructions
1. Prepare the Oven Preheat the oven to 175°C / 350°F. Line a baking sheet with parchment paper. 2. Brown the Butter Place the butter in a small saucepan over medium heat. Allow it to melt, then continue cooking until it turns golden and you see toasted brown milk solids at the bottom of the pan. Remove from the heat and let it cool. 3. Combine the Dry Ingredients In a bowl, whisk together the flour, matcha, baking soda, and salt. Chop the white chocolate into small to medium chunks, setting aside about ¼ to press into the tops later. 4. Mix the Wet Ingredients Whisk the cooled browned butter with the white sugar and raw sugar. Add the egg and whisk until the mixture becomes lighter in color. 5. Bring Everything Together Add the dry ingredients into the wet mixture and stir until combined. Fold in the white chocolate chunks. Scoop portions of dough onto the prepared baking sheet and press the reserved chocolate pieces into the tops. 6. Bake Bake for 10–13 minutes, or until the edges are golden brown. Allow the cookies to cool slightly before serving.Helpful Notes
- For evenly sized cookies, use a scoop.
- Bars of white chocolate create varied textures when chopped.
- Chilling the dough for about 30 minutes can reduce spreading.
- Lightly pressing the dough balls before baking helps them bake evenly.