Sinister Matcha Cookie
Sinister Matcha Cookie
Ingredients
- 1/2 cup brown butter, 113g
- 1/2 cup granulated sugar, 100g
- 1 cup dark brown sugar, 200g
- 1 large egg
- 1 teaspoon vanilla extract, 5g
- 1 1/2 cups all-purpose flour, 190g
- 1/2 teaspoon baking soda, 3g
- 1/4 teaspoon salt, 1g
- 1/4 cup matcha latte powder, 30g, plus extra for topping
- as much as you like chocolate chips, plus extra for topping and filling
Instructions
- 1
Brown the butter in a saucepan over medium heat until it turns amber and smells nutty. Remove from heat and let it cool slightly for about 10 minutes.
⏱️ 15 min
- 2
In a large bowl, whisk together the slightly cooled browned butter, granulated sugar, and dark brown sugar until the mixture is glossy and well combined.
⏱️ 3 min
- 3
Add the large egg and vanilla extract to the sugar mixture, mixing until thoroughly combined.
⏱️ 2 min
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
⏱️ 3 min
- 5
Add the chocolate chips and matcha latte powder to the dough. Mix until the dough comes together and the chocolate chips and matcha are evenly distributed.
⏱️ 2 min
- 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 7
Scoop dough balls and shape them into your desired size. For smaller cookies (about 8 pieces), use about 2 tablespoons of dough per cookie. For larger cookies (about 3 pieces), use about 1/4 cup of dough per cookie.
⏱️ 5 min
- 8
Lay the shaped dough balls on the prepared baking pan, ensuring some space between each cookie. Top each cookie with additional chocolate chips and a light sprinkle of matcha powder.
⏱️ 2 min - 9
Bake at 350°F (175°C) for 11–13 minutes for smaller cookies, or 15–17 minutes for larger cookies, until the edges are golden brown and the centers are still slightly soft.
⏱️ 13 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sinister Matcha Cookie
- 1/2 cup brown butter, 113g
- 1/2 cup granulated sugar, 100g
- 1 cup dark brown sugar, 200g
- 1 large egg
- 1 teaspoon vanilla extract, 5g
- 1 1/2 cups all-purpose flour, 190g
- 1/2 teaspoon baking soda, 3g
- 1/4 teaspoon salt, 1g
- 1/4 cup matcha latte powder, 30g, plus extra for topping
- as much as you like chocolate chips, plus extra for topping and filling
Instructions
- 1
Brown the butter in a saucepan over medium heat until it turns amber and smells nutty. Remove from heat and let it cool slightly for about 10 minutes.
⏱️ 15 min - 2
In a large bowl, whisk together the slightly cooled browned butter, granulated sugar, and dark brown sugar until the mixture is glossy and well combined.
⏱️ 3 min - 3
Add the large egg and vanilla extract to the sugar mixture, mixing until thoroughly combined.
⏱️ 2 min - 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
⏱️ 3 min - 5
Add the chocolate chips and matcha latte powder to the dough. Mix until the dough comes together and the chocolate chips and matcha are evenly distributed.
⏱️ 2 min - 6
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 7
Scoop dough balls and shape them into your desired size. For smaller cookies (about 8 pieces), use about 2 tablespoons of dough per cookie. For larger cookies (about 3 pieces), use about 1/4 cup of dough per cookie.
⏱️ 5 min - 8
Lay the shaped dough balls on the prepared baking pan, ensuring some space between each cookie. Top each cookie with additional chocolate chips and a light sprinkle of matcha powder.
⏱️ 2 min - 9
Bake at 350°F (175°C) for 11–13 minutes for smaller cookies, or 15–17 minutes for larger cookies, until the edges are golden brown and the centers are still slightly soft.
⏱️ 13 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min