Ingredients
Dry Ingredients
- 2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ tablespoon matcha powder
Wet Ingredients
- 200 g unsalted butter (just under 1 cup, browned)
- 1 cup brown sugar
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chunks
Instructions
- Brown the butter: Melt the unsalted butter in a saucepan over medium heat, swirling occasionally until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and matcha powder ensuring there are no lumps.
- Cream sugars and butter: In a large mixing bowl, combine the browned butter with brown sugar and white sugar. Beat until the mixture is smooth and well combined.
- Add eggs and vanilla: Beat in the eggs one at a time followed by the vanilla extract, ensuring everything is incorporated evenly.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix to keep the cookies tender.
- Fold in chocolate: Carefully fold in the white chocolate chunks evenly throughout the dough.
- Chill dough: Cover the dough and refrigerate for at least 30 minutes to firm up, which helps prevent spreading during baking.
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop and shape dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the centers look slightly underbaked for chewy texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Brown butter adds a rich, nutty flavor that elevates these cookies.
- Chilling the dough helps maintain the cookies’ shape and texture.
- Matcha powder quality impacts the flavor—use culinary grade matcha for best results.
- White chocolate chunks complement the earthiness of matcha perfectly but can be substituted with white chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
