How to Prepare Brown Butter Matcha Cookies

Sweet, a little savory, with a nutty, caramel-y aroma. Allow us to introduce to you these Brown Butter Matcha Cookies.

Here's a little backstory: when we started Prepare Junbi, a separate Instagram from our main account, we had the intention of building a community of matcha lovers to share matcha-centered recipes. Our small, but growing community brought us Stephanie from flourmoments. As seen on her Instagram bio, she is a self-proclaimed "matcha kinda gal," and these are her Brown Butter Matcha Cookies with White Chocolate Chips.

Prep time: 20 min | Bake time: 30 min

Here's what you'll need:

8 tbsp unsalted butter, at room temperature
1¼ cup all-purpose flour
½  tbsp Junbi matcha powder
½ tsp baking soda
½  tsp salt
1 tsp vanilla extract
½  cup white sugar
½  cup dark brown sugar
1 large egg, at room temperature
½  cup white chocolate chips

Makes 8-9 cookies
 

Here's how it's done:

 

STEP 1: PREHEAT & PREPARE

Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
 

STEP 2: BROWN THE BUTTER

Cut up the butter into small pieces and place them into a small pan over medium heat. Stir constantly for 5-8 minutes. You will begin to see golden brown pieces forming on the bottom of the pan and smell a toasty, nutty aroma.
Note from Stephanie: Use a butter with a higher fat content. This allows for more brown butter bits to form.

STEP 3: 

Immediately remove the pan from the heat to stop the browning process and pour the brown butter mixture into a bowl. Set the brown butter aside and let it cool.

STEP 4: 

In a separate medium bowl, sift the flour and matcha. Set aside.

STEP 5: COMBINE THE INGREDIENTS

To your brown butter, add in the granulated and dark brown sugars. Whisk until combined. Then, add in the egg and whisk. Follow with the vanilla, salt, and baking soda. Mix, mix, mix! You should see a smooth, ribbon-like consistency. 

STEP 6: ADD DRY INGREDIENTS

Gradually add the flour mixture into the wet ingredients until fully incorporated.

STEP 7: FOLD IN THE WHITE CHOCOLATE

Add in the white chocolate chips and fold them into the dough. Make sure not to overmix.
For a lesser sweet cookie, feel free to reduce the amount of white chocolate chips. 

STEP 8: TIME TO SCOOP

You can use a cookie scoop, or divide your dough into 8-9 cookies. Place them on your lined cookie sheet, at least 2 inches apart from each other.

STEP 9: BAKE, LET COOL, & ENJOY!

Place the cookies in the middle rack of the oven and bake for 10 minutes. Let cookies cool for at least 10 minutes on the pan before moving them onto a cooling rack. Enjoy!
If you like crinkly edges, bang the cookie sheet on the oven rack halfway through baking and again on a hard surface immediately when taken out of the oven after baking. This deflates the cookie, creating the rippled crispy edges. 
 

Thank you so matcha for tuning into our blog for this recipe! We hope you enjoy making it and would love to see your renditions on Instagram!

Tag @preparejunbi @flourmoments to show us how you Prepare Daringly™ from home!

MATCHA TIN MATCHA WHISK

Need more Junbi in your life?

Let’s take this relationship to the next level. Subscribe to our newsletter below to hear all the tea before everyone else!

Leave a comment