These matcha cookies are soft, chewy and gooey with crisp edges. They’re made with brown butter, matcha green tea and white chocolate chips.
Make the brown butter. Cool for 15 minutes.
In a large bowl, whisk the flour, baking soda, salt and matcha powder together until well combined.
In another large bowl, whisk the warm brown butter, light brown sugar and granulated sugar until well combined. Whisk in in the eggs and vanilla extract until well combined.
Mix the dry ingredients into the wet until just combined. Fold in the white chocolate chips.
Scoop about 2 tablespoons (30 ml) of matcha cookie dough onto a small lined baking sheet or large plate. Place the cookie dough balls in the fridge to chill for 30-60 minutes.
Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper.
Bake the chewy matcha cookies for 10-12 minutes.
Remove the cookies from the oven onto a cooling rack or stove top. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!
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