Description

These vibrant green matcha cookies feature a nutty browned butter base and sweet white chocolate chips for a perfectly balanced flavor. The scientific approach to moisture control ensures a soft, fudgy center with a delightful chewy texture in every bite.

Ingredients

1 cup unsalted butter
1/2 cup granulated sugar
1 cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 cups plus 2 tbsp all-purpose flour
2 tbsp culinary grade matcha powder
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips

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Instructions

Brown the unsalted butter in a light-colored saucepan over medium heat until it reaches a golden amber color; transfer to a bowl and let cool until semi-solid.
In a medium bowl, whisk or sift together the all-purpose flour, baking soda, salt, and matcha powder until uniform.
Cream the cooled browned butter with the granulated and light brown sugars for one minute, then whisk in the eggs and vanilla extract until light and pale.
Gently fold the dry ingredients into the wet mixture using a silicone spatula until no white streaks remain and the dough is a consistent green.
Fold in the white chocolate chips, then cover and refrigerate the dough for at least 60 minutes to hydrate the flour.
Preheat oven to 350°F (177°C) and scoop 1.5 oz portions of dough onto parchment-lined baking sheets, spacing them 3 inches apart.
Bake for 10-12 minutes until edges are set but centers are slightly soft; allow to cool on the tray.

Notes

To maintain the most vibrant green color, store your matcha powder in an airtight container in the freezer or a cool, dark cupboard. If you find the dough is too firm to scoop after chilling, let it sit at room temperature for 10 minutes to soften slightly before portioning.

Prep Time: 20 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American-Japanese Fusion