ByAlyssa

Brown Butter Matcha Cookies

These cookies are insane. They’re made with my favourite ingredient, brown butter, which goes so well with a slightly bitter matcha! Most importantly, they’re not too sweet:)

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INGREDIENTS

  • Brown butter – Brown butter just makes anything taste better. It adds warmth and depth in these cookies, giving them a rich, caramel-like flavor that complements matcha.
  • White and brown sugar
  • Egg
  • Flour
  • Matcha – Go for culinary-grade matcha!
  • White chocolate
  • Baking soda, salt and vanilla

INSTRUCTIONS

  1. If baking at once*: Pre-heat oven to 170C/338F.
  2. Brown the butter and set to cool. See note on how to brown butter*
    • How to brown butter? Melt butter in a pan over medium heat. Stir continuously, the butter will begin to foam and sizzle around the edges. Once the butter turns golden brown and foamy, remove from heat and pour into a heat-proof bowl to cool off.
  3. Add white and brown sugar to the cooled brown butter. Mix until combined.
  4. Add egg, baking soda, salt and vanilla.
  5. In a seperate bowl, whisk sifted flour and matcha. Add flour mixture into wet mixture. Finally, add chopped white chocolate or white chocolate chips. Fold until just combined.
  6. Scoop into bowls on a baking tray with parchment paper. Bake at 170C for 10-12 minutes.
  7. Remove from oven and let rest for 8-10 minutes to firm up.

RECIPE

Brown Butter Matcha Cookies

The nutty brown butter, the slight bitterness of matcha and the creamy, sweet white chocolate makes each bite of these cookies cozy, rich, and most importantly not too sweet. 
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Prep Time 25 minutes
Servings: 8 cookies
Course: Dessert
Ingredients Method Notes

Ingredients

  • 113 g browned butter
  • 90 g white sugar
  • 90 g brown sugar
  • 160 g flour
  • 1 egg
  • 1 heaping tbsp matcha powder *culinary grade, around 15g
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 90 g chopped white chocolate

Instructions

  • If baking at once*: Pre-heat oven to 170C/338F. 
  • Brown the butter and set to cool. See note on how to brown butter*
  • Add white and brown sugar to the cooled brown butter. Mix until combined. 
  • Add egg, baking soda, salt and vanilla. 
  • In a seperate bowl, whisk sifted flour and matcha. Add flour mixture into wet mixture. Finally, add chopped white chocolate or white chocolate chips. Fold until just combined. 
  • Scoop into bowls on a baking tray with parchment paper. Bake at 170C for 10-12 minutes. 
  • Remove from oven and let rest for 8-10 minutes to firm up. 
  • ENJOY!

Notes

How to brown butter?
Melt butter in a pan over medium heat. Stir continuously, the butter will begin to foam and sizzle around the edges. Once the butter turns golden brown and foamy, remove from heat and pour into a heat-proof bowl to cool off.
*It is recommended to let the batter chill or freeze overnight for the best taste.

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