Name: Brown Butter White Chocolate Matcha Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 35 min
Cuisine: Fusion
Ingredients: 2 ¼ cups (280 g) all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon salt; 2 tablespoons matcha powder (culinary grade); ¾ cup (170 g) unsalted butter; ¾ cup (150 g) white granulated sugar; ¾ cup (165 g) brown sugar, packed; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 1 ¼ cups (210 g) white chocolate chips

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These brown butter white chocolate matcha cookies are a refined twist on classic cookies, combining the earthy depth of matcha with the richness of nutty brown butter and creamy white chocolate. The result is a beautifully balanced cookie with crisp edges, a chewy center, and a subtle green hue that feels both elegant and comforting.

Why You’ll Love This Recipe

These cookies stand out for their complex flavor and satisfying texture. Browning the butter adds a deep, nutty aroma that pairs perfectly with the slightly bitter matcha, while white chocolate chips bring sweetness and creaminess. The dough is rested before baking, which improves both flavor and structure, giving you bakery-style cookies every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour – 2 ¼ cups (280 g)
Baking soda – 1 teaspoon
Salt – ¾ teaspoon
Matcha powder (culinary grade) – 2 tablespoons
Unsalted butter – ¾ cup (170 g)
White granulated sugar – ¾ cup (150 g)
Brown sugar – ¾ cup (165 g), packed
Eggs – 2 large, room temperature
Vanilla extract – 2 teaspoons
White chocolate chips – 1 ¼ cups (210 g)

Directions

Start by browning the butter. Place the butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter melts, foams, and turns golden with brown specks at the bottom. Immediately pour it into a heatproof bowl and let it cool until warm, not hot.

In a medium bowl, whisk together the flour, baking soda, salt, and matcha powder. Sift the matcha if needed to prevent clumps. Set aside.

In a large bowl, combine the cooled brown butter, white sugar, and brown sugar. Whisk until smooth. Add the eggs and vanilla extract, then whisk vigorously for about one minute until the mixture becomes light and creamy.

Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until a green dough forms. Fold in the white chocolate chips until evenly distributed.

Cover the dough and refrigerate for 1 hour to allow the flour to hydrate and the butter to firm up.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the dough using a 3-tablespoon scoop and place portions 2–3 inches apart on the baking sheets.

Bake for 10–12 minutes, until the bottoms are lightly golden and the centers look just set. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool for another 15 minutes before serving.

Servings and timing

This recipe yields about 16 cookies.
Prep time: 20 minutes
Resting time: 1 hour
Baking time: 10–12 minutes per batch
Total time: approximately 1 hour 35 minutes

Variations

For a stronger matcha flavor, increase the matcha powder to 2 ½ tablespoons. If you prefer a thinner cookie, reduce the resting time to 30 minutes. For extra texture, you can chop part of the white chocolate into chunks instead of using only chips. A pinch of flaky salt on top before baking also enhances the flavor contrast.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 7 days or freeze for up to 2 months. To reheat, warm a cookie in the microwave for 10–15 seconds to restore its soft, chewy texture.

FAQs

What does matcha add to cookies?

Matcha adds a gentle bitterness and earthy flavor that balances the sweetness of the sugars and white chocolate.

Do I have to brown the butter?

Browning the butter is highly recommended because it adds a nutty, caramel-like depth that regular melted butter cannot provide.

Why should the dough rest in the fridge?

Resting allows the flour to fully hydrate and the butter to firm up, which improves texture and prevents excessive spreading.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect both sweetness and texture, making the cookies less chewy.

What type of matcha should I use?

A culinary-grade matcha works best, as it holds its color and flavor during baking.

How do I prevent my cookies from spreading too much?

Make sure the butter is not hot, measure flour accurately, and rest the dough for at least one hour.

Can I freeze the cookie dough?

Yes, scoop the dough into portions and freeze. Bake directly from frozen, adding 1–2 minutes to the baking time.

Why are my cookies not green?

Low-quality or old matcha can lose color when baked. Fresh culinary-grade matcha gives the best result.

Can I make these cookies ahead of time?

Yes, the dough can rest in the refrigerator for up to 72 hours, which can further improve flavor.

How do I know when the cookies are done?

The edges and bottoms should be lightly golden while the centers remain soft and set.

Conclusion

Brown butter white chocolate matcha cookies are a delightful upgrade to traditional cookies, offering a perfect balance of sweetness, richness, and earthy flavor. With simple techniques and thoughtful resting time, this recipe delivers cookies that look beautiful, taste complex, and feel truly special with every bite.