Brown Butter Matcha White Chocolate Chip Cookies
About a year ago, I discovered the wonders of brown butter.
Brown butter, or beurre noisette in French, is simply butter that has been melted and cooked until the milk solids turn golden brown. The process unlocks a deep nutty aroma (similar to toasted hazelnuts) that transforms ordinary butter into a gourmet ingredient. It has a nutty, rich, caramelized flavor that pairs well with the bitter, earthy, aromatic taste of matcha.
Here is a recipe for brown butter matcha white chocolate chip cookies that will be sure to elevate your palate.
Brown Butter Matcha White Chocolate Chip Cookies
2 cups all purpose flour
1 tsp baking soda
½ tsp salt
2 tbsp matcha powder
1 cup unsalted butter
½ cup granulated sugar
1 cup light brown sugar
1 tsp vanilla extract
2 eggs
1 cup white chocolate chips
Brown your butter by heating it over the stove until it is golden brown. Do not burn the butter, which is why there are dark specks in the butter. Pour it in a bowl and wait for it to cool.
Combine flour, baking soda, salt, and matcha powder in a medium sized bowl. Mix well and set aside.
Add white sugar and brown sugar to your brown butter. Mix well on medium-high speed. Add eggs and vanilla and mix until the mixture is light and creamy, for around 1 minute.
Slowly add flour mixture to the wet mixture. Use a spatula to combine until a green dough forms.
Add the white chocolate chips and mix in until they are well incorporated
Put the dough in the fridge for 1 hour. This makes sure that the cookie does not flatten while baking.
Preheat the oven to 350 degrees Fahrenheit.
Use an ice cream scooper to scoop balls of dough onto parchment paper on baking pans. They should be 2-3 inches apart.
Bake for 10-12 minutes.
Cool them for 10 minutes before transferring to the cooling rack.
Cool for 15 more minutes until ready to enjoy!
