This cookie recipe takes a traditional chocolate chip cookie dough and omits the chocolate in favour of earthy matcha powder and is dipped in white chocolate and chopped pistachios. This recipe doesn't yield a vibrant green-hued cookie like other matcha recipes because of the addition of brown sugar, but the flavour from both the brown butter and brown sugar is worth losing the vibrancy.
With the addition of the deep flavours that brown butter lends, this matcha cookie recipe is ideal for someone hesitant about overly sweet baked goods. We recommend chilling your dough in the fridge overnight so the essence of matcha really shines through!
Matcha Cookies with White Chocolate and Pistachios 12 Steps
Divide the 227 grams of unsalted butter evenly (113 grams or 1 stick) and place half of the unsalted butter in a small pot over medium-low heat and the other half of the butter in a stand mixer fitted with the paddle attachment.
Brown the butter in a pot by simmering over heat (stirring frequently) until butter becomes frothy and amber in colour (it should be fragrant with browned bits dispersed throughout the melted butter). This should take anywhere from 4-7 minutes. Pour the brown butter into the stand mixer (scraping browned bits into the mixture) and set aside to cool.
In a medium-sized bowl, whisk flour, baking soda and salt together.
One the brown butter mixture has cooled slightly, add both brown and granulated sugars and mix on medium speed for 30 seconds. Add match powder and process for an additional 20 seconds. Add eggs and vanilla extract and mix again for 15 seconds until evenly mixed.
On low speed, gradually add the flour mixture into the bowl of the stand mixer (scraping the sides of the bowl down with a rubber spatula when necessary). Mix until all ingredients are evenly dispersed and there are no dry spots of flour.
On a baking sheet lined with parchment paper, scoop the dough out using a 2-ounce scoop. Wrap the baking sheet with plastic wrap and place in the refrigerator for 24 hours.
When ready to bake, set the racks in your oven to the lower and upper thirds and preheat to 350°F.
Remove baking sheet from the fridge and line two new baking sheets with parchment paper and space cookies out (leaving at least 4 inches of space between each cookie).
Bake cookies for 20 minutes, switching top and bottom sheets and rotating front to back halfway through. Cookies should be golden and crisp on the edges with a slightly soft interior.
Let cool in baking sheet slightly and then carefully move cookies onto a wire rack to cool completely.
Once cool, melt white chocolate using either a bain-marie or melt in a microwave-safe bowl in the microwave (using a rubber spatula to stir chocolate until smooth and fully melted).
Dip half of the cookie into the white chocolate and sprinkle with chopped pistachios. Let chocolate cool and firm up before serving.