These brown butter matcha cookies with white chocolate chip are super simple and easy to bake! I have been baking them in my oven a handful of times over the last few months because the brown butter has been a game-changer. Browning the butter adds a rich depth of flavor with nutty and caramel notes. These brown butter matcha cookies are so easy to make that I am sure you will be baking them more than once.
153g or ~1 ½ cups Flour
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
10g or 1 ½ Tablespoon Culinary Matcha Powder
-If this seems like a lot to you, then reduce it to 1 tbs.
100g or 7 Tablespoons Unsalted Butter
70g or ½ cups packed Brown Sugar
50g or ¼ cups White Sugar
1 Egg*
White Chocolate Chips or chunks (as desired)
Optional: Experiment with freeze-dried fruits like raspberry, strawberries, and dip in or drizzle with chocolate.
Bake for 12-14 minutes at 350°F. If you want to add more chocolates on top, then pause the baking at 8 minutes, add more toppings, and continue baking.

*I’ve baked these cookies without eggs as well! Use any egg substitute OR substitute with 3 tablespoons of milk of choice.
Recipe adapted from erictriesit.com/brown-butter-... . I switched the ratio of brown sugar and white sugar because I prefer my cookies with more brown sugar. I also noticed that my cookies tend to take longer to bake, so keep an eye on yours.
Store your cookies in an airtight container. Since the cookies are a butter base, they will harden and firm up in cooler temperatures. You can slightly warm the cookies in the microwave (10secs) or oven before eating them. You may also notice that the cookie color will become less vibrant after a few days. This is because the matcha oxidizes over time.
Let me know if you try these brown butter matcha cookies and if you make any modifications. I hope you enjoy them!
Sincerely,
Huong
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