Brown butter matcha cookies

Visually inspired by Japanese artist Yayoi Kusama’s polka dots, these cookies are soft and buttery with a subtle nutty-umami dyad of flavor.

by @food._.mylife

Winner of our 2022 Best Dessert award

Servings: 16-20 cookies
Active time: 1 hour 

Ingredients

• 1 c softened, unsalted butter, cut into 1-inch slices
• 2 c all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 Matcha Maker powder shot with Signature Blend
• 1 c brown sugar
• ½ c granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 c white chocolate chips

Instructions

1. Preheat the oven to 350 F°.
2. Brown the butter, which should take around 5-8 minutes: In a light-colored pan (which allows you to see when the butter is browned), melt the butter slices over medium heat, stirring constantly so it melts evenly. It will begin to bubble and foam. Keep stirring until the butter is golden brown and a nutty aroma wafts up. Set it aside and let it cool.
3. Mix the dry ingredients, leaving out the sugars. Remember to include the matcha powder.
4. In a separate bowl, add the sugars and butter and mix well.
5. Add eggs and the vanilla to the creamed sugar and mix until combined.
6. Combine the wet mixture and the flour mixture until a dough is formed.
7. Add white chocolate chips and mix until they are distributed evenly.
8. Scoop the dough into balls and refrigerate for at least 20 minutes.
9. Transfer the cookie dough balls to a baking sheet lined with parchment paper.
10. Bake for 11-12 minutes.
11. Transfer the cookies to a cooling rack and let cool.
12. Pour the fresh matcha shot over the milk.
13. Sweeten to taste.