These Brown Butter Matcha White Chocolate Cookies bring a sophisticated twist to your cookie repertoire. The nutty aroma of browned butter pairs beautifully with earthy matcha, while pockets of creamy white chocolate add a sweet and indulgent finish. Perfect with tea or coffee, these cookies are a delightful treat for matcha lovers and dessert enthusiasts alike.
Ingredients:
Produce:
- 10 g matcha powder
Refrigerated:
- 1 large egg
Baking & Spices:
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- 153 g all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 70 g white sugar
- 50 g raw or light brown sugar
Dairy:
- 100 g butter
- 120 g white chocolate (chopped or chips)
Instructions:
- Brown the Butter : Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter foams, then turns golden brown and emits a nutty aroma (about 5–7 minutes). Remove from heat and transfer the browned butter to a heat-safe bowl to cool slightly.
- Prepare the Dough : In a large bowl, whisk together the browned butter, white sugar, and brown sugar until smooth. Add the egg and whisk until fully combined and creamy.
- Combine Dry Ingredients : In a separate bowl, sift together the flour, matcha powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in White Chocolate : Gently fold the chopped white chocolate or chocolate chips into the dough.
- Chill the Dough : Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Shape and Bake : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out dough portions (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and slightly golden. The centers will remain soft.
- Cool and Serve : Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.
Conclusion:
These Brown Butter Matcha Cookies deliver a perfect balance of nutty, earthy, and sweet flavors in every bite. Ideal for gifting or savoring with friends, this recipe is a must-try for any cookie connoisseur.
Brown Butter Matcha White Chocolate Cookies
Chewy matcha cookies with browned butter, sweetwhite chocolate chunks, and an elegant green hue. Perfect for tea time or as aunique dessert.
Ingredients
- 10 g matcha powder
- 1 large egg
- 153 g all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 70 g white sugar
- 50 g raw or light brown sugar
- 100 g butter
- 120 g white chocolate chopped or chips
Instructions
- Brown the Butter : Melt the butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter foams, then turns golden brown and emits a nutty aroma (about 5–7 minutes). Remove from heat and transfer the browned butter to a heat-safe bowl to cool slightly.
- Prepare the Dough : In a large bowl, whisk together the browned butter, white sugar, and brown sugar until smooth. Add the egg and whisk until fully combined and creamy.
- Combine Dry Ingredients : In a separate bowl, sift together the flour, matcha powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in White Chocolate : Gently fold the chopped white chocolate or chocolate chips into the dough.
- Chill the Dough : Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or until firm.
- Shape and Bake : Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out dough portions (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and slightly golden. The centers will remain soft.
- Cool and Serve : Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to a week.
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