Brown Butter Matcha Cookies
Nutty, earthy, crispy-edged, and completely addictive - our most popular recipe
Some recipes happen by accident. These cookies happened when someone forgot to use softened butter and browned it by mistake - and then couldn't stop eating the result. The nutty, caramel-like depth of browned butter transforms matcha's earthiness into something extraordinary.
This is our single most-made, most-shared recipe. Make them once and you'll understand why.
Use culinary grade matcha here - ceremonial grade is too delicate and expensive for baking. See Matcha 101 for why, and our buying guide for what to buy.
Ingredients (Makes ~24 cookies)
- 225g unsalted butter
- 200g caster sugar
- 100g brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 280g plain flour
- 15g culinary grade matcha (about 3 tbsp)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 150g white chocolate chips (optional but highly recommended)
Method
1. Brown the butter Melt butter in a light-colored saucepan over medium heat, stirring constantly. It will foam, then the foam will subside, then it will begin to smell nutty and golden-brown solids will appear on the bottom. Remove from heat immediately and pour into a large mixing bowl. Let cool for 15 minutes.
2. Mix sugars and eggs Add both sugars to the browned butter and whisk until combined. Add eggs and vanilla and whisk vigorously for 1-2 minutes until the mixture is slightly pale and thick.
3. Add dry ingredients Sift in flour, matcha, baking soda, and salt. Fold until just combined - don't overmix. Fold in white chocolate chips if using.
4. Chill the dough Refrigerate for at least 30 minutes (up to 24 hours - the flavor deepens significantly). This step is non-negotiable for the best texture.
5. Bake Preheat oven to 180°C. Scoop dough into balls (about 40g each) onto lined baking sheets, spaced well apart. Bake for 11-13 minutes - they should look slightly underdone in the center. They'll firm up as they cool.
Tips
- Don't skip the chill - warm dough spreads too much and loses the chewy center
- Underbake slightly - the residual heat continues cooking them on the tray
- Sea salt flakes on top just before baking elevate these to another level
- The dough balls can be frozen and baked directly from frozen - add 2 minutes to bake time
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