Brown Butter Matcha Cookies
so good you can't get away from them
One of my beloved recipes, and the one that my friends always ask about, are my matcha tea cookies.
After many approaches, modifications to the recipe, more or less successful attempts, I can say that I have developed that perfect recipe for my matcha cookie.
With a delicate nutty, roasted butter flavors and complemented with white chocolate. With a perfect crunchy exterior and a moist and soft interior.
Melting in the mouth.
With everything I cook, I pay attention to the quality of the ingredients that make up my plate. Key in these cookies, will be matcha - be sure to choose a high quality Japanese matcha, which you will recognize by its distinct green color and high pigmentation - you can test this by smearing a bit of matcha on a white piece of paper.
The recipe itself is simple and quick to prepare - so let’s get cookin’!
Ingredients (makes about 12 cookies)
128g butter
50g caster sugar
150g brown sugar
6g vanilla past (or simply vanilla extract)
1 large egg
15g milk
200g all purpose flour
3g baking soda
4g salt
10g matcha
60g white chocolate (I recommend using Belgian Callebaut)
Step-by-step:
Brown the butter.
Brown butter in a saucepan on medium heat, swirl the butter around the saucepan, until butter foams and starts to have brown bits on the bottom of the pan and has a nutty aroma. As soon as the butter starts to turn golden brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 125 ml of butter, so stir in the 1-2 tablespoons of butter if you need it. Set aside to cool.
Mix the wet ingredients.
Once the butter has cooled take a medium sized mixing bowl. In the bowl whisk together the two kinds of sugar and butter until it’s smooth, without lumps. Then add an egg, vanilla extract and milk and whisk again until it’s all incorporated and shiny.
Add the dry ingredients.
In smaller bowl mix together flour, matcha, baking soda and salt. Sift in half of the dry ingredients into the batter and fold them in with the rubber spatula. When incorporated fold in the remaining half. At the end fold in the most of the white chocolate, leaving some to decorate your cookies with at the end.
Chill the dough.
With the cookie scoop take the dough and form it into small balls. Then chill in the fridge for 30 minutes. Remember to preheat the oven to 175°C earlier so it’s ready to bake after your dough is chilled.
Bake the cookies.
On the sheet of parchment paper place the cookie balls and press the dough from the top until it’s 1,5-2 cm heigh. Decorate the cookies with the remaining white chocolate chips (I like to put 3-4 chips per cookie). Remember about placing them about 5 cm away from each other as they will get wider while baking. Bake them for about 10-12 minutes until the edges are golden brown and the centre is puffed up and soft.
After baking let them rest for about 10-15 minutes before transferring them to a rack to cool off completely.
Enjoy — and tell em how you liked them!
