Irresistibly Chewy Matcha White Chocolate Chunk Cookies
Delight in these Matcha White Chocolate Chunk Cookies with a nutty brown butter flavor and vibrant color, perfect for any occasion.
Equipment
- Saucepan
- Mixing bowl
- Whisk
- Baking Sheet
- Parchment Paper
- refrigerator
Ingredients
For the Cookie Base
- 9 tablespoons Unsalted Butter Browning adds rich, nutty flavors essential for this cookie's depth.
- 0.25 cup Granulated Sugar Sweetens the mix and helps create structure for the cookies.
- 0.75 cup Brown Sugar Introduces moisture and a chewy texture, enhancing the overall sweetness.
- 1 teaspoon Vanilla Extract Adds complexity and elevates the sweetness profile of these cookies.
- 1 large Egg Acts as a binder and aids in the leavening process for the cookie.
- 1 tablespoon Milk Provides moisture; can easily be swapped for any milk alternative.
- 1.5 cups All-Purpose Flour Forms the base structure, crucial for the cookies' consistency.
- 0.5 teaspoon Baking Soda A leavening agent that helps create that perfectly soft texture.
- 0.5 teaspoon Salt Enhances flavor and balances the sweetness of the cookies.
For the Matcha Flavor
- 1.5 tablespoons Matcha Powder Provides the beautiful green color and distinct earthy flavor.
For the Sweet Creamy Touch
- 0.75 cup White Chocolate Chips Adds sweetness and a deliciously creamy texture; dark chocolate can be substituted.
Instructions
How to Make Matcha White Chocolate Chunk Cookies
- Melt the unsalted butter in a saucepan over medium heat. Stir until it becomes golden brown and releases a nutty aroma, then cool it slightly. Measure ½ cup total after cooling.
- In a mixing bowl, whisk together the cooled brown butter, granulated sugar, brown sugar, egg, milk, and vanilla extract until the mixture is smooth and creamy.
- In a separate bowl, sift together the all-purpose flour, matcha powder, baking soda, and salt. Whisk gently to ensure everything is well incorporated without clumps.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be gentle to keep the cookie dough light! Finally, mix in the white chocolate chips, spreading the sweetness throughout the dough.
- Scoop 1 oz portions of the dough onto a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes but feel free to chill for up to 24 hours to develop more flavor.
- Preheat your oven to 350°F (175°C). Lightly flatten the chilled dough balls to about ¾ inch thickness and bake for 10-11 minutes, until the edges are golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Optional: Sprinkle with a dusting of confectioner’s sugar for an elegant touch.
Notes
Store cookies in an airtight container for up to 5 days. Can be refrigerated for up to 1 week or frozen for up to 3 months.
Nutrition
Serving: 1cookieCalories: 180kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 130mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 30mgIron: 0.5mg
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