Matcha Cookies
Brown-butter matcha cookies with melty milk-chocolate chunks.
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Method
- Melt the butter in a pan over medium heat until just browned around the edges (or simply melted). Tip into a bowl to cool slightly.
- Whisk in brown sugar, then white sugar and a squeeze of honey until glossy. Add the egg and whisk until smooth.
- In a separate bowl, whisk flour with baking soda and matcha until evenly green.
- Fold the dry mix into the butter mixture until just combined. Stir in milk-chocolate chips or chopped chunks.
- Scoop onto a lined tray, spacing well. Bake at 175–185°C for 11–16 minutes until the edges are set and the centres are still soft.
- Cool on the tray a few minutes, then move to a rack to finish setting.
Notes that actually help
Weigh ingredients if you can. Cups are chaos; scales are repeatable.
Oven temps lie. If your bakes run hot or pale, adjust by 10–15°C and note it for next time.
Read the full method once before you start. Most “fails” are just step-order problems.