Time: 1 hour 15 minutes | Bake 9 minutes Yield: 30 cookies
Ingredients:
1 cup unsalted butter
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoons 100% matcha powder
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature
3/4 cup mini white chocolate chips
1/4 cup macadamia nuts, chunked

Directions:
1. Brown your butter. Heat two sticks of butter over medium heat in a light colored sauce pan. This will allow you to see when the milk solids are browned and not burnt. This takes about 4-8 minutes depending on the size of your sauce pan. Remember to stir or swirl often. Remove from heat and immediately pour into another bowl so it doesn’t continue browning.
2. While the butter is cooling, sift flour, baking soda, salt, and matcha powder into a medium sized bowl. Set aside.
3. When the butter is room temperature, add to a mixing bowl. Then add the white sugar, brown sugar and vanilla extract. Whisk for about 2 minutes. Add one egg at a time and whisk until you get a light creamy texture about 3 minutes.
4. Now slowly add in half the dry ingredients, stir, add in the rest and combine with a spatula until a green dough forms.
5. Add in the white chocolate chips and macadamia nuts until it’s incorporated.
6. Let the dough rest at room temperature 10-30 minutes. In the meantime, preheat the oven to 350F.
7. You can cover the baking sheets with parchment paper if you do not have non-stick sheets. Use a small ice cream scoop (0.5 oz) and scoop cookie dough onto baking sheets, giving them about 2 inches apart.
8. Bake for 9-11 minutes, until the edges are brown.
9. Remove from the oven and let cool on the sheet for 10 minutes before putting them on a cooling rack, to maintain their shape.

Recipe inspired from Becca’s cooking therapy. Her recipe was buried under all these other options but browned butter really stuck out with me. It’s a new cooking technique, and something I am becoming obsessed with, as it really does add so much flavor to these cookies. If you love chewy, matcha-flavored cookies then you’ll love these.

Remember to take the time to brown the butter, let the eggs sit at room temperature and experiment with the amount of time you let the dough sit. I made 1 dozen small scooped cookies and froze the rest. If you make bigger cookies, be sure to give them plenty of room because they really spread. Also the quality of the matcha is so important. A little goes a long way. I doubled the amount but good quality matcha should only require 1 Tablespoon like Becca’s original recipe.