Description
These Matcha White Chocolate Cookies combine the earthy flavors of matcha green tea powder with the creamy sweetness of white chocolate chips, creating a unique and delicious treat. The cookies feature a rich browned butter base that adds a nutty depth, and are soft with slightly crisp edges, making them perfect for tea time or dessert.
Ingredients
Butter
- 8 oz unsalted butter (227 g)
Sugars
- 1 ¼ cup brown sugar (250 g)
- ¼ cup granulated sugar (48 g)
Wet Ingredients
- 2 large eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cup + 1 tablespoon all-purpose flour (275 g)
- 3 tablespoon matcha powder (18 g)
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Add-Ins
- 1 cup white chocolate chips (172 g)
Instructions
- Brown the butter: Place 4 oz (1 stick) of butter in the stand mixer bowl and heat the second 4 oz stick of butter in a light-colored saucepan over medium heat. Once melted, wait for foam to subside and clear bubbles to appear, then whisk continuously as the butter browns and smells nutty. Remove from heat and pour the browned butter with solids into the stand mixer bowl, stirring to melt the butter. Set aside to cool.
- Cream sugars and butter: Once the browned butter has cooled, add the brown and granulated sugars to the mixer bowl. Beat with the paddle attachment for at least 2 minutes until the mixture is light in color and fluffy.
- Add eggs and vanilla: Add the eggs and vanilla extract to the mixer. Continue beating for another 2 minutes until the mixture is creamy and fluffy.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and baking powder. Stir in the kosher salt to combine evenly.
- Mix dry and wet ingredients: Gradually add the flour mixture to the wet ingredients in the stand mixer bowl. Mix until incorporated, stopping to scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Add white chocolate chips: Stir in the white chocolate chips gently to distribute evenly throughout the cookie dough. Scrape the sides and bottom again to ensure chips are well distributed.
- Chill the dough: Using a 3-tablespoon cookie scoop, portion dough balls onto a lined baking sheet. Cover and refrigerate the dough for at least 30 minutes, up to 3 days, to allow flavors to develop and dough to firm.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Bake the cookies: Place 8 dough balls spaced about 2 inches apart on a baking sheet (arranged 3 along the top and bottom edges and 2 in the middle). Bake one batch at a time for 12 minutes, until edges are golden and centers remain slightly underbaked.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to bake further on the hot sheet for 10-15 minutes using residual heat. Then transfer the cookies to a wire rack to cool completely.
Notes
- Browned butter enhances the nutty flavor and adds richness to the cookies.
- Refrigerating the dough is essential for flavor development and prevents cookies from spreading too much during baking.
- Don’t overbake; the centers should stay slightly underbaked for a soft texture.
- Arrange dough balls on the baking sheet to allow even heat distribution and cookie spacing.
- Store cookies in an airtight container for up to 5 days or freeze dough balls for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
