Matcha Cookies – Brown Butter, White Chocolate, Walnuts

April 15, 2021April 15, 20210 0 70
by in Book of Recipestags: , , , , , ,

I made these DELICIOUS Matcha cookies following Becca’s recipe on Cooking-Therapy.com. They are Brown Butter White Chocolate Matcha cookies, and they are down right scrum-diddly-umptious! The only thing I added was chopped walnuts to the mix. These little green cookies take some patience and time, but they are well worth it! I used Jade Leaf Organic Culinary Matcha for these cookies.

They were the perfect companion to my favorite cup of Ippodo Matcha – Ummon-No-Mukashi. As previously stated before, this is by far my favorite Matcha yet! It’s definitely more of a splurge at $30 for a small tin of 20g, but I surely taste the difference. It’s so rich and creamy with a nice sweetness and zero bitterness. Very delicious and uplifting Matcha!

 

INGREDIENTS

• 2 cups all purpose flour
• 1 tsp baking soda
•  ½ tsp salt
•  1 tbsp matcha powder
• 1 cup unsalted butter
•  ½ cup granulated sugar
•  1 cup brown sugar
•  1 tsp vanilla extract
• 2 eggs room temperature
•  1 cup white chocolate chips
•  ½ cup chopped walnuts

INSTRUCTIONS

• Preheat oven to 350 degrees F.
• Brown your butter. Heat your butter over medium heat until it turns a golden yellow color. Pour butter in a heat proof bowl to cool. As the butter cools, it will get darker in color.
• Combine flour, baking soda, salt, and matcha powder in a medium size mixing bowl. Mix well and set aside.
• Next add in white sugar and brown sugar to your butter. Mix to combine. Once well combined, add in your eggs and vanilla. Whisk together. Whisk until you get a light and creamy texture (~1 minute). This is the key to getting a crisp and chewy cookie.
• Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3. Combine with a spatula until a green dough forms.
• Add in the white chocolate chips and mix until they are well incorporated.
• Let the dough rest at room temperature for 30 minutes.
• Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.
• Bake for 9-11 minutes.
• Let cookies cool for 10 minutes before putting them on a cooling rack.
• Cool cookies for another 15 minutes before serving.

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