Matcha Cookies with White Chocolate Chips

In a light-colored saute pan over medium heat, melt the unsalted butter and continue to cook for about three to five minutes or until it turns golden brown and the fat solids turn a dark brown and settle to the bottom. Stir continuously to prevent burning. It should NOT be black or smell acrid–this would mean it’s burnt.

Transfer the brown butter to a heat-safe bowl and set aside to chill.

Combine the bread flour, all-purpose flour, matcha powder, and baking soda in a bowl and mix until incorporated.

Sift the dry ingredients into a bowl.

Add the kosher salt to the sifted dry ingredients and mix.

In a separate bowl, add the cooled browned butter, brown sugar, white cane sugar, egg, and vanilla extract. Mix together until incorporated, but do not overmix. Overmixing can create cookies with soft and cake-like textures.

Add the sifted dry ingredients into the wet bowl and mix together.

Add the white chocolate chips.

Gently mix to combine chocolate chips.

Line a sheet pan with parchment paper.

Use a #24 disher to scoop out individual cookie mounds and place them onto the parchment paper. If you are using a tablespoon, it’s about 2 ¾ tablespoons per cookie.

Chill the cookie dough in the fridge for at least two hours. (If you want to store cookies to make in the future, you need to pre-freeze them for about 30 minutes and then transfer them into an airtight container. They will store for up to 2 months.)

Preheat the oven to 350 °F.

Place the cookies into the oven and bake for 10 minutes.

Remove the cookies and let sit on the sheet pan for two minutes before moving onto a cooling rack. Allow the cookies to cool for another 15 minutes before serving.