Chewy Browned Butter Matcha Chocolate Chip Cookies Recipe

This crisp, chewy browned butter matcha chocolate chip cookies recipe really hits the spot – flavourful, fragrant, chocolatey and with a very pleasing texture.

You don't HAVE to brown the butter, but my goodness it makes such a difference to the overall flavour. When you brown butter, it toasts the milk solids within the fat, giving a deeply nutty, roasty-toasty caramelised flavour. And it's super easy to do, too.

I use both milk and dark chocolate here, but you can use just one or the other – or throw in a little white chocolate too / instead.

For regular chocolate chip cookies, you can omit the matcha and add in an additional 2 tbsp plain flour to replace it. But of course, like me, you're probably here for a matcha chocolate chip cookie recipe. So here you go, with pleasure.

You can also watch me make these on my YouTube channel:

Ready? Let's go.

(Makes about 12 cookies.)

Ingredients:

115g unsalted butter
150g soft light brown sugar (or light muscovado sugar)
100g caster sugar
Pinch of salt
1 egg
145g plain flour
2 tsp cornflour
2 tbsp matcha
1/2 tsp baking powder
100g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped

Method:

1. Preheat the oven to 180°C and line a couple of baking trays with baking paper.

2. To brown the butter, melt it in a small pan and bring to a gentle simmer, stirring occasionally. Keep simmering until it turns golden brown and smells nutty, take off the heat, and leave to cool completely.

3. Stir the sugars, salt and butter together until evenly mixed, and stir in the egg until smooth.

4. Add the flour, cornflour and baking powder, sift in the matcha, and stir until well-combined.

5.  Stir in the chopped chocolate, and shape the dough into small balls (I use a standard ice cream scoop to portion it out evenly).

6. Space the balls out on your prepared baking trays so they're at least 4cm apart. Bake for 8–12 minutes, depending on how thick and chewy or thin and crisp you want them. I baked mine for 10 minutes.

7. Let the cookies cool before serving (a little warm is nice, but too hot and the cookies might be too gooey inside. Also, you'll burn your tongue).

Enjoy, and have fun.