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Brown Butter Matcha Cookies Recipe
Ben Carraoli

Brown Butter Matcha Cookies Recipe

I still remember the first time I baked these Brown Butter Matcha Cookies, and honestly, I couldn’t stop sneaking bites of the dough. The nutty aroma of brown butter mixed with earthy matcha filled my kitchen and instantly made me excited. When they came out of the oven, the soft centers and crisp edges were absolutely perfect.
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Total Time 23 minutes
Ingredients Method Notes

Ingredients
  

  • 153 g all-purpose flour – Provides structure to the cookies; fresh flour keeps them soft and tender.
  • 10 g matcha powder – Adds earthy flavor and natural green color; culinary-grade matcha works best for baking.
  • ¼ teaspoon baking soda – Helps the cookies rise slightly while keeping the centers soft.
  • ¼ teaspoon salt – Balances sweetness and enhances the overall flavor.
  • 100 g unsalted butter browned – Creates a rich, nutty depth that makes these cookies stand out.
  • 70 g white sugar – Adds sweetness and helps form lightly crisp edges.
  • 50 g light brown sugar – Adds moisture and chewiness with subtle caramel notes.
  • 1 large egg – Binds the dough together and provides structure; room-temperature egg blends better.
  • 120 g white chocolate chopped – Brings creamy sweetness that pairs perfectly with earthy matcha.

Method
 

  1. Start by preheating your oven to 175°C (350°F). Line a baking tray with parchment paper so your cookies bake evenly and release easily.
  2. Melt butter in a saucepan over medium heat. Stir continuously as it foams and bubbles. Once golden brown bits form and a nutty aroma develops, remove from heat and allow it to cool slightly.
  3. In a bowl, whisk together flour, matcha powder, baking soda, and salt. This helps distribute everything evenly and prevents lumps.
  4. In another bowl, combine cooled brown butter with white and brown sugar. Whisk until smooth and glossy, then mix in the egg until fully incorporated.
  5. Slowly fold dry ingredients into the wet mixture. Mix gently until just combined, then fold in chopped white chocolate chunks.
  6. Scoop dough portions onto the lined tray, leaving enough space between cookies. Press a few extra chocolate pieces on top for a bakery-style look.
  7. Bake for 10–13 minutes until edges are lightly golden and centers remain soft. Cool on the tray for 5 minutes before transferring to a wire rack.

Notes

  • I always let the brown butter cool before mixing; this improves texture.
  • Chilling the dough for 30 minutes creates thicker, chewier cookies.
  • I like mixing large and small chocolate chunks for better texture.
  • A tiny sprinkle of sea salt on top enhances flavor beautifully.
  • I slightly underbake them for ultra-soft centers.