I adore these Brown Butter Matcha White Chocolate Chip Cookies, a creative cookie twist that blends nutty brown butter with earthy matcha and sweet white chocolate. The result is a cookie that’s crispy on the outside, chewy inside, and vibrantly green.
Why I’ll Love This Recipe
I love how the browned butter adds complexity and depth—creating a chewy center with a crispy edge—while matcha brings an earthy brightness and color. The white chocolate chips infuse sweet creaminess, yielding an irresistibly balanced flavor profile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I gather these ingredients every time I bake:
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2 cups + 2 tbsp all‑purpose flour
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1 tsp baking soda
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½ tsp salt
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2 tbsp matcha powder
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1 cup unsalted butter (for browning)
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½ cup granulated sugar
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1 cup light brown sugar
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1 tsp vanilla extract
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2 eggs, room temperature
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1 cup white chocolate chips
Directions
Here’s how I go about making these delightful cookies:
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Brown the butter: I melt unsalted butter over medium heat in a light‑colored pan until it turns golden with brown bits. Then I pour it into a heat‑proof bowl to cool slightly.
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Mix dry ingredients: In a medium bowl, I whisk together flour, baking soda, salt, and sift matcha powder to prevent clumps.
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Combine wet ingredients: I whisk browned butter, both sugars, vanilla extract, and eggs until light and creamy (about 1 minute).
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Form dough: I gently fold dry ingredients into the wet mixture until a green dough forms, then stir in white chocolate chips.
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Chill: I refrigerate the dough for 1 hour to control spread and improve texture.
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Bake: I preheat the oven to 350 °F. Using a 3‑tbsp ice cream scoop, I portion the dough onto parchment-lined baking sheets spaced 2–3 inches apart. I bake for 10–12 minutes, until the bottoms are lightly browned.
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Cool: I let the cookies rest 10 minutes on the baking sheet, then transfer to a rack and cool another 15 minutes before enjoying.
Servings And Timing
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Yield: About 16 cookies
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Prep Time: ~20 minutes
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Resting (Chill) Time: 1 hour
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Bake Time: 10–12 minutes
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Total Time: ~1 hour 30 minutes
Variations
I’ve experimented and learned a few ways to make these cookies even better:
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Increase matcha powder for a stronger flavor and deeper green color.
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Add 2 tbsp more flour or chill dough longer (even up to 72 hours) for less spread.
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Reduce sugar or use more matcha if I want to tone down sweetness.
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Sprinkle raw sugar before baking or sift matcha after baking for extra texture and color.
Storage / Reheating
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At room temperature in an airtight container: good for up to 3 days.
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Stored in the fridge: stays fresh for up to 7 days.
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In the freezer: they can keep for up to 2 months.
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Storage hack: I add a slice of white bread to the container to keep cookies soft.
FAQs
1. How Can I Make The Matcha Flavor More Pronounced?
I increase matcha powder by 1 tbsp for a more vibrant flavor and color. It balances well with the sweetness of the white chocolate.
2. What If My Cookies Spread Too Much?
I usually chill the dough for at least 1 hour. For even less spread, I add 2 tbsp more flour or chill the dough up to 72 hours.
3. Are There Tips If The Dough Is Too Sweet Or Buttery?
Yes—I reduce the amount of sugar or add extra matcha powder to offset the sweetness and richness.
4. How Do I Tell When The Cookies Are Perfectly Baked?
I look for lightly browned bottoms. If the centers seem too raw, I add 1 tbsp more flour next time or bake a minute longer.
5. How Can I Elevate Texture Or Presentation?
Sprinkling raw sugar on top before baking gives a crisp texture, while dusting matcha afterward adds elegance and flavor.
Conclusion
I love how this cookie marries the nutty richness of brown butter with vibrant green matcha and creamy white chocolate. The texture—crispy edge, chewy center—is just right, and it’s endlessly customizable. With resting time under my belt and little tweaks to matcha or sugar, I can tailor them to my taste. I think this cookie will easily become a staple in my baking lineup.
