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Brown Butter Matcha Cookies

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These Brown Butter Matcha Cookies combine the nutty richness of brown butter with the earthy, slightly bitter notes of matcha for a sophisticated, gourmet treat. With a crisp, buttery edge and a soft, melt-in-your-mouth center, these cookies are perfect for matcha lovers and those looking for an elegant dessert with a twist!

Ingredients

Units Scale

For the Brown Butter

  • 1/2 cup (1 stick) unsalted butter

For the Cookies

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon matcha powder (high quality, culinary grade)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup granulated sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (or plant-based milk)
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Make the Brown Butter

    • In a small saucepan over medium heat, melt butter and cook, stirring occasionally, until it turns golden brown with a nutty aroma (about 4–5 minutes).
    • Remove from heat and let cool slightly.

  2. Prepare the Dry Ingredients

    • In a bowl, whisk together flour, matcha powder, baking soda, and salt.

  3. Mix the Wet Ingredients

    • In a separate bowl, whisk brown butter, brown sugar, and granulated sugar until combined.
    • Add egg, vanilla extract, and milk, mixing until smooth.

  4. Combine & Chill

    • Gradually mix in the dry ingredients until just combined.
    • Fold in white chocolate chips (if using).
    • Cover the dough and chill for at least 30 minutes (this helps enhance the flavor and texture).

  5. Bake the Cookies

    • Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
    • Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
    • Bake for 10–12 minutes, or until the edges are set and slightly golden.

  6. Cool & Serve

    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Matcha Quality: Use culinary-grade matcha for baking or ceremonial-grade for a stronger flavor.
  • Extra Crispy? Bake for 1–2 minutes longer for crunchier edges.
  • Storage: Keep in an airtight container for up to 5 days or freeze for longer storage.
  • Flavor Twist: Swap white chocolate for dark chocolate or macadamia nuts.

Find it online: https://yumfoodusa.com/brown-butter-matcha-cookies/