Chewy Brown Butter Matcha Chocolate Chip Cookies with Nuts
Chewy, lightly sweet matcha chocolate chip cookies with rich flavors—perfect for a relaxing break or satisfying your sweet cravings!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour 130g / 4.6 oz, spooned and leavened (see Note 1)
- 2 tablespoons matcha powder 12g / 0.4 oz, culinary grade (see Note 2)
- ⅜ teaspoon kosher salt
- ⅜ teaspoon baking soda
- ¼ cup nuts of your choice roasted and minced (see Note 3) (e.g. hazelnuts, macadamia nuts, walnuts, cashews), 28.25g / 1 oz
- ½ cup chocolate chips of your choice 85g / 3 oz
Wet Ingredients
- 6 tablespoons unsalted butter cubed, 85g / 3 oz
- ¼ cup brown sugar packed, 66.2g / 2.3 oz
- 2.5 tablespoons white granulated sugar 34g / 1.2 oz
- 1 egg
- 1 egg yolk
- Sea salt to sprinkle on top see Note 4
Instructions
- Prep the Ingredients: In a small bowl, whisk together 1 cup all-purpose flour, 2 tablespoons matcha powder, ⅜ teaspoon kosher salt, and ⅜ teaspoon baking soda. Roast and chop ¼ cup nuts of your choice. Dice 6 tablespoons unsalted butter into cubes.
- Brown the Butter: Place the cubed butter in a pot over medium-high heat. Stir or swirl it continuously. Once it melts, keep browning for about 2 to 3 minutes until it turns golden and smells nutty. Remove from heat, pour into a heatproof bowl, and chill in the fridge for 5 minutes.
- Mix Butter and Sugar: Add ¼ cup brown sugar and 2.5 tablespoons white granulated sugar to the cooled brown butter. Whisk until smooth and combined.
- Add Egg and Yolk: Add 1 egg and 1 egg yolk, then whisk for about 3 to 5 minutes, until the mixture becomes lighter in color, thicker, and leaves a ribbon-like trail that slowly fades when lifted.
- Combine with Dry Ingredients: Fold the dry ingredients into the wet mixture with a spatula. Be gentle—don’t overmix.
- Add Chocolate and Nuts: Carefully fold in ½ cup chocolate chips of your choice and your chopped nuts.
- Chill the Dough: Cover the dough and let it chill in the fridge for at least 2 hours or up to 3 days. In a rush? You can skip this step, but chilling the dough makes the cookies denser and chewier. For the best texture, I highly recommend it!
- Bake the Cookies: Move the oven rack to the middle. Preheat your oven to 350°F (325°F for convection). Let the dough sit for about 10 minutes at room temperature to soften. Scoop it onto a baking sheet lined with parchment or silicone mats (see Note 5). Bake for about 8 to 10 minutes until the surface gets slightly brown. Keep an eye on them—don’t overbake! Bake one sheet at a time for best results.
- Cool the Cookies: Sprinkle a little sea salt on top, then let the cookies cool on the baking sheet for about 5 minutes, or until they’re firm enough to move. Transfer them to a rack and let them cool for another 15 to 20 minutes. Now, grab a glass of milk and enjoy!
Notes
- (Note 1) Using a Digital Scale: If you can, I really recommend using a digital scale for the most accurate results. If you don’t have one, fluff the flour with a spoon, then gently spoon it into your measuring cup (no packing!) and level it off with a knife. For the best results, check out this How to Measure Flour article.
- (Note 2) Culinary Grade Matcha: Make sure you’re using high-quality, pure matcha from Japan (or one that's meant for baking). Avoid blends with sugar or milk powder.
- (Note 3) Roasting Nuts: Roast your nuts in a 350°F oven for about 8 minutes until they are golden brown and smell nutty. Let them cool before using them in your dough.
- (Note 4) Adjusting the Salt: If you’re not sprinkling sea salt on top, bump up the salt in the dough to ½ teaspoon per batch.
- (Note 5) Cookie Scoop Size: I used a #20 cookie scoop, which holds about 3 tablespoons of dough. You can make your cookies bigger or smaller if you prefer, just keep an eye on them while baking and pull them out when the top is lightly browned to avoid overbaking or underbaking.
- Cookie dough:
- In the Fridge: Store for up to 3 days.
- In the Freezer: After chilling the dough in the fridge for at least 2 hours, scoop the dough onto a plate or baking sheet with a cookie scoop and freeze. Once frozen, transfer the dough to an airtight container or plastic bag and store it for up to 6 weeks. To bake from frozen, preheat the oven to 330°F and bake until golden (about 12-17 minutes).
- Baked cookies: Once the cookies have cooled, store them in a plastic bag at room temperature for up to 2-3 days, in the fridge for up to 5-7 days, or in the freezer for up to 1 month.
