Description
These matcha cookies balance bold green-tea flavor with the soft chew of a New York-style cookie, using brown butter for a nutty depth and a careful sugar combination for ideal texture.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 5 g (1 tsp) baking powder
- 2.5 g (1/2 tsp) baking soda
- 6 g (1 tsp) kosher salt
- 10 g (2 tbsp) culinary-grade matcha
- 170 g (12 tbsp / 1 1/2 sticks) unsalted butter
- 100 g (1/2 cup) granulated sugar
- 100 g (1/2 cup, packed) light brown sugar
- 1 large egg (about 50 g without shell)
- 5 ml (1 tsp) vanilla extract
- 100 g (3.5 oz) white chocolate or chopped macadamia nuts (optional)
Instructions
- Brown the butter in a skillet until it smells nutty and the milk solids turn golden, about 4–6 minutes. Cool for 10 minutes.
- In a medium bowl, whisk together the flour, matcha, baking powder, baking soda, and salt until evenly blended.
- In a large bowl, cream the brown butter with the granulated and brown sugars for 1–2 minutes until glossy.
- Add the egg and vanilla extract; beat until fully incorporated for about 30–45 seconds.
- Fold in the dry ingredients until just combined; if using white chocolate or macadamia nuts, fold them in now.
- Chill the dough for 30 minutes after portioning into 12 scoops.
- Preheat the oven to 180°C (350°F). Bake the dough balls for 10–12 minutes until edges are set and centers look slightly underbaked.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use high-quality culinary-grade matcha for the best flavor and color. Avoid overmixing the dough and ensure to chill for a better cookie shape.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg