Brown Butter Matcha Cookies
Delightful cookies with a nutty brown butter flavor combined with rich matcha, offering a crispy edge and soft interior. Perfect for dessert or as an afternoon snack.
Ingredients
Main Ingredients
- 1 cup unsalted butter Browned for flavor
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour Can be substituted with gluten-free flour
- 2 tablespoons matcha powder Culinary-grade preferred
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Optional mix-in
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the butter in a saucepan over medium heat, stirring frequently until it turns golden brown and develops a nutty aroma.
- Remove from heat and let the butter cool for a few minutes.
- In a large bowl, combine the brown sugar and granulated sugar. Pour in the brown butter and mix until well combined.
- Add the eggs one at a time, mixing after each addition, and then stir in the vanilla extract.
Mixing Dry Ingredients
- In another bowl, whisk together the flour, matcha powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using chocolate chips, fold them in.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For chewier cookies, consider chilling the dough before baking. Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months. Experiment with mix-ins like nuts and dried fruits for added texture.