Matcha White Chocolate Chip Cookies With Brown Butter

Get ready to experience a delightful twist on the classic chocolate chip cookie with these Matcha White Chocolate Chip Cookies featuring nutty brown butter and a gluten-free recipe.

The earthy, slightly bitter notes of matcha green tea powder perfectly complement the rich, caramelized flavor of brown butter, creating a unique and irresistible taste sensation. Studded with creamy white chocolate chips, these cookies offer a delightful contrast of flavors and textures.

Ingredients:

Flour:1 ¾ cups gluten-free blend flour or 1 ½ cups almond flour + ¼ cup coconut flour

• 1 tablespoon matcha powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup maple syrup or honey 
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup dairy-free white chocolate chips
• ½ cup brown butter (cooled)

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Makes: Approximately 10 cookies

Instructions:

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
   
2. In a mixing bowl, whisk together blend flour, matcha powder, baking soda, and salt until well combined.
   
3. In a separate bowl, mix the cooled brown butter, maple syrup, vanilla extract, and egg until smooth.
   
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in the white chocolate chips until evenly distributed.
   
5. Using a cookie scoop or spoon, portion out the dough and place it on the prepared baking sheet, leaving space between each cookie. I made 10 balls of 45 grams each.
   
6. Gently flatten the cookies with the back of a spoon or your fingers. (optional)
   
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
   
8. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
   
9. Enjoy!
   

Notes:

• Adjust the sweetness by using maple syrup or honey according to your preference.
• Ensure the brown butter is cooled before incorporating it into the cookie dough for the best results.
• Store the cookies in an airtight container to maintain freshness.
• To prevent the cookies from spreading too much during baking, chill the dough in the refrigerator for 30 minutes before scooping and baking.
• For a stronger matcha flavor, you can adjust the amount of matcha powder to suit your taste preferences.
• Experiment with adding chopped nuts or dried fruits for extra texture and flavor.
• Make sure to cool the cookies completely on a wire rack before storing to maintain their crispness.
• If you prefer a chewier texture, slightly underbake the cookies and let them continue to set on the baking sheet after removing them from the oven.
• Feel free to customize the sweetness level by adjusting the amount of maple syrup or honey used in the recipe.

How to make brown butter:

1. Cut the Butter: Start by cutting the amount of butter needed for your recipe into smaller pieces. It's usually best to use unsalted butter for browning.
   
2. Melt: Place the butter in a light-colored saucepan or skillet over medium heat. The light color will help you see the color change as the butter browns.
   
3. Heat the Butter: Allow the butter to melt completely. It will start to bubble and foam as it cooks. Swirl the pan occasionally to ensure even cooking.
   
4. Watch for Color and Aroma: The butter will go through several stages: foaming, then the milk solids will sink to the bottom, and finally, it will turn a golden brown color. You will also notice a nutty aroma.
   
5. Remove from Heat: Once the butter reaches a golden brown color and has a nutty fragrance, remove it from the heat immediately. Be careful not to let it burn, as it can happen quickly.
   
6. Transfer: Pour the brown butter into a heatproof container, leaving any dark sediment behind in the pan. Allow it to cool before using it in your recipe.

FAQs with Answers:

1. How should I store the cookies to keep them fresh for longer?
   
   • Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a freezer-safe container or bag for up to 2-3 months.

2. Can I substitute the white chocolate chips with another type of chocolate?
   
   • Yes, you can substitute white chocolate chips with dark chocolate chips, milk chocolate chips, or even chopped chocolate bars according to your preference.
3. Is it necessary to flatten the cookies before baking?
   
   • Flattening the cookies before baking is optional. It can help ensure even baking and create a slightly different texture. Feel free to experiment with both flattened and unflattened cookies.
4. Can I freeze the cookie dough for later use?
   
   • Yes, you can freeze the cookie dough for later use. Shape the dough into balls, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.

5. Can I replace the egg with a vegan egg substitute in this recipe?
   
   • Yes, you can use a suitable vegan egg substitute like flaxseed meal or chia seeds mixed with water as a replacement for the egg in this recipe. Follow the instructions on the package of the egg substitute for the appropriate ratio.

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