Matcha White Chocolate Cookies
Matcha White Chocolate Cookies are the perfect combination of earthy sweet matcha and creamy white chocolate chips. These matcha cookies are elevated further with brown butter making them even more delicious.
Servings: 25 cookies
Equipment
- Cookie Scoop
Ingredients
- 8 oz unsalted butter 227 g
- 1 ¼ cup brown sugar 250 g
- ¼ cup granulated sugar 48 g
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 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
- 1 cup white chocolate chips 172 g
Instructions
- Brown half the butter: place 1 stick (4 oz, 113 g) of butter in the stand mixer bowl and heat the second stick of butter in a light colored saucepan over medium heat. Once the butter melts, it will become foamy. When the foam subsides, you will see clear bubbles, start whisking continuously at this point to keep the milk solids from burning. When the butter is caramel in color and smells nutty, turn off the heat and immediately pour everything including the brown solids over the butter in the stand mixer bowl and stir to melt. Set aside to cool.
- Once the butter has cooled down, add sugar to it, and beat with the paddle attachment for at least 2 minutes until light in color.
- Add the eggs, vanilla extract, and continue beating for at least another 2 minutes until fluffy and creamy.
- In another mixing bowl, sift together the flour, matcha powder, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the white chocolate chips and stir to distribute evenly. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips throughout the cookie dough.
- Portion the cookie dough with a 3-tablespoon cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 30 minutes to 1 hour, and up to 3 days, before baking.
- Preheat the oven to 350°F.
- Place 8 dough balls on a baking sheet (3 along the top and bottom edges and 2 in the middle), about 2 inches apart, and bake 1 batch at a time for 12 minutes, until the outer edges of the cookies start to turn golden and the middle is still underbaked.
- Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- For a lighter matcha flavor, you can reduce the amount of matcha powder to 2 tablespoons and increase the amount of flour by 1 tablespoon.
- Make sure to chill the dough to allow the butter to re-solidify, the flour to hydrate and the flavor to develop.
- These matcha cookies spread very evenly, so you should have almost perfectly round cookies. But if some get out of shape, scoot the edges toward the center using a spatula or a large round cookie cutter, right when the cookies come out of the oven and are still soft. This will make them perfectly round.
- You can use a large (¼ cup) cookie scoop to make larger cookies, this should yield about 18 cookies. Increase the baking time to 15 minutes.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 30 seconds to 1 minute.
Nutrition
Serving: 44g | Calories: 196kcal
