Brown butter white chocolate matcha cookies

These matcha cookies take a little bit of patience and time, but they are well worth it. Then brown your butter. Use a light colored pan to heat your butter over medium heat until it turns a golden yellow color.

Tips for making the best matcha cookies

Make sure the brown butter is not too hot

Cool down the butter before combining with the rest of your wet ingredients, so the heat from the butter doesn’t cook the eggs. Additionally, butter that’s too hot will create a greasier cookie.

Why do I use brown butter?

Brown butter creates a cookie with a crispy outside and a chewy center. It also adds an extra nutty flavor to the cookies.

How to get the perfect thin, chewy texture

Whisk your wet ingredients until you get a light and creamy mixture. This is the key to getting crispy and chewy cookie.

For how should the dough rest?

Rest the dough in the fridge for at least 30 minutes. Resting the dough allows the liquid to distribute throughout and ensures the cookie bakes more evenly. It also helps to cool down the dough, so your butter melts at a slower rate. The faster your butter melts, the more your cookies spread in the oven. If you want a really chunky cookie, add more flour. If you like a thinner cookie, rest it for a shorter amount of time.