These matcha white chocolate cookies are perfect for when you’re craving something sweet and simple. They’re made with browned butter, giving it a toasty, nutty and caramelized taste. The matcha provides an element of fresh earthiness which compliments the sweetness of the white chocolate.
Ingredients
1 cup unsalted butter
1 + 1/4 cup brown sugar
1/3 cup white sugar
1 egg + 2 egg yolks (room temp)
1 tbsp vanilla extract
1 + 3/4 cups and 1 tbsp flour
1 tbsp matcha powder
3/4 tsp baking soda
1 tsp salt
2 bars of white chocolate (adjust the amount depending on your preference)
Browned Butter 1) Add the butter to a saucepan and place it on a stove over medium heat. 2) Once the butter is melted, turn the heat to medium-low. Use a whisk to gently stir continuously. This prevents the butter from sticking to the bottom of the saucepan. 3) It will now start to foam and sizzle. Keep stirring gently. 4) Once you can smell a nutty aroma and see the butter turn brown, remove it from the heat and transfer it to a heat-safe bowl. Let it cool until it comes to room temperature.
Cookies 1) Preheat your oven to 350°F and line a baking sheet with parchment paper. 2) Add the room-temperature browned butter, white sugar, and brown sugar to a large mixing bowl. With a whisk, stir it until everything is combined. 3) Crack an egg into a separate bowl and separate the whites from the yolk. The easiest way is to hold the egg in your hands and let the whites slip through the cracks of your fingers. 4) Once separated, add the yolk into the mixing bowl with the butter and sugar. Save the whites for another recipe. Repeat this once more. With the last egg, crack it directly into the mixing bowl. 5) Add in the vanilla extract and give everything a whisk until combined. 6) Add in the flour, matcha powder, baking soda, and salt. Use a rubber spatula to fold in the dry ingredients until almost completely combined. 7) Roughly chop the white chocolate bars into chunks. 8) Add the white chocolate to the dough and give everything one more mix. 9) Scoop the dough and form it into balls. Place 6 on a baking sheet at a time, giving them space between each other because they will spread. 10) Bake for 7-9 minutes, depending on how big your cookies are. When they're done, the edges should be slightly brown and the centre should be puffy and not too gooey. 11) Take it out of the oven but leave the cookies on the baking sheet for about 2 minutes before transferring them to a cooling rack. Bake the remaining dough.