These chewy, crispy-edged matcha cookies are a fun twist on the classic chocolate chip cookie — with rich browned butter, earthy matcha, and creamy white chocolate chips.
Prep Time
30 minBake Time
30 minYield
12Rating
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Loading...| 2 cups + 2 tbsp Rogers Foods No Additive All Purpose Flour | |
| 1 tsp baking soda | |
| ½ tsp salt | |
| 2 tbsp high-quality matcha powder | |
| 1 cup unsalted butter | |
| ½ cup granulated sugar | |
| 1 cup packed light brown sugar | |
| 1 tsp vanilla extract | |
| 2 large eggs, room temperature | |
| 1 cup white chocolate chips |
These chewy, crispy-edged matcha cookies are a fun twist on the classic chocolate chip cookie — with rich browned butter, earthy matcha, and creamy white chocolate chips.
| 1. | 1. Brown the butter: In a saucepan over medium heat, melt the butter until it foams and turns golden brown with a nutty aroma. Immediately transfer to a heatproof bowl to cool. It will darken slightly as it cools. |
| 2. | 2. Mix the dry ingredients: In a medium bowl, whisk together the Rogers Foods No Additive All Purpose Flour, baking soda, salt, and matcha powder. Set aside. |
| 3. | 3. Combine sugars and butter: Add both sugars to the cooled brown butter and mix until well combined. Add the vanilla and eggs, one at a time, whisking vigorously until light, smooth, and slightly creamy (about 1 minute). |
| 4. | 4. Form the dough: Slowly fold the dry ingredients into the wet ingredients with a spatula until a uniform green dough forms. Fold in the white chocolate chips. |
| 5. | 5. Chill the dough: Cover and refrigerate for 1 hour — this step is key for thick, chewy cookies! |
| 6. | 6. Bake: Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment. Use a 3-tbsp cookie scoop (or 1.5 oz ice cream scoop) to portion out dough, spacing cookies 2–3 inches apart. Bake for 10–12 minutes, until the edges are lightly golden but the centers are still soft. |
| 7. | 7. Cool: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. Cool for an additional 15 minutes before serving for the best texture. |
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