Matcha Cookies Recipe
These matcha cookies are soft, chewy and gooey with crisp edges. They’re made with brown butter, matcha green tea and white chocolate chips. These matcha white chocolate cookies are a fun twist on the classic chocolate chip cookie you will love!
Equipment
- 1 sauce pan
- 1 whisk
- 1 medium cookie scoop
- 2 large baking sheets
- 1 parchment paper
Ingredients
- 1 cup (226 g) unsalted butter
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-2 tbsp matcha powder
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 lemon, zested
- 2 large eggs (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (140 g) white chocolate chips
Instructions
- In a sauce pan or pot, melt the butter on low heat. To turn this into brown butter, allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 10-15 minutes.1 cup (226 g) unsalted butter
- In a large bowl, whisk the flour, baking soda, salt and matcha powder together until well combined.2 cups (240 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1-2 tablespoon matcha powder
- In another large bowl, whisk the warm brown butter, light brown sugar , granulated sugar and lemon zest until well combined. Whisk in the eggs and vanilla extract until well combined.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
- Mix the dry ingredients into the wet until just combined. Fold in the white chocolate chips.1 cup (140 g) 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 60 minutes.
- Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Place 5-6 balls of chilled matcha cookie dough on the baking sheet about 3 inches apart. Top with more white chocolate chips if you like.
- Bake the chewy matcha cookies for 10-12 minutes. The edges will be set and lightly golden brown.
- 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!
Notes
Matcha Powder: In order to get the most vibrant green color and green tea taste, use a ceremonial grade green tea.
Brown Butter: I love the nutty flavor from brown butter, but feel free to use regular melted butter. This recipe calls for 1 cup (226 g) regular butter, that when browned reduces down to ¾ cup (170 g) brown butter. If you want to use regular melted butter, melt ¾ cup unsalted butter.
Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 7 days.
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