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Matcha Recipes

Brown Butter Matcha Cookies Recipe

In this video, Holly Belle Wood shares a delightful cookie recipe tailored for matcha enthusiasts. The process begins with browning butter to achieve a golden, fragrant base.

High-quality matcha powder is essential for the flavour and colour of these cookies — the nutty brown butter and white chocolate chips balance the earthy matcha beautifully.

New to whisking matcha? Read our 5-step guide to making matcha, or use the matcha comparison chart to pick the right grade.

Jump to recipe
  • Prep time 5 min
  • Cook / cool 15 min
  • Total time 20 min
  • Servings 1

Medium

Ingredients

  • 160g unsalted butter
  • 65g caster sugar
  • 100g brown sugar
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 180g plain flour
  • 10g ceremonial grade matcha powder
  • 1/4 tsp salt
  • 3/4 tsp baking soda
  • 150g white chocolate chips

Directions

  1. Brown the butter in a small saucepan over medium heat, stirring constantly until it starts to foam and turn golden brown and fragrant. Remove from the heat and allow to cool.
  2. In a large mixing bowl beat together the cooled browned butter, brown sugar, and caster sugar. Add the egg, egg yolk, and vanilla extract, mixing until smooth and creamy.
  3. Sift in the flour, baking soda, salt and matcha powder and fold in with a spatula until well combined. Fold through the chocolate chips then scoop into 14 equal sized balls. Refrigerate for at least 30 minutes, or ideally overnight.
  4. Preheat the oven to 160C and line a large baking tray with baking paper. Allow space between dough as cookies will spread slightly while baking. Bake for 10 - 12 minutes until the edges are set but the centre is still slightly soft. Allow cookies cool on the baking tray for 10 minutes before carefully transferring them to a wire rack to cool completely.

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Recipe questions

What does browning the butter do?

Browning toasts the milk solids in the butter, adding a nutty, caramel depth that pairs beautifully with earthy matcha. Don't skip the cooling step before mixing.

Can I use dark chocolate instead of white?

Yes, though white chocolate is the classic pairing because its sweetness balances matcha's slight bitterness. Dark chocolate gives a more bittersweet cookie.

How do I store the cookies?

Store in an airtight container at room temperature for up to 4 days. The unbaked dough balls also freeze well for up to a month — bake straight from frozen with an extra minute or two.

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