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Cookies
Trader Joe's Matcha White Chocolate Chip Cookies
The internet decided that matcha and white chocolate is the new thing and for once the internet is not wrong. These cookies hit you with brown butter nuttiness first, then the earthy matcha, then the white chocolate sweetness, and then you've eaten 5 of them and you're standing in your kitchen at 11pm wondering where your self-control went. It left. It's not coming back. Brown butter is the move that separates these from every other matcha cookie recipe. It adds a toasted, almost caramel-like depth that makes the matcha taste more complex. Regular melted butter makes a fine cookie. Brown butter makes a cookie that ruins other cookies for you. Every ingredient is from TJ's. The matcha packets, the white chocolate chips, the butter, all of it. Green cookies with white chocolate chunks and flaky sea salt on top. They look like something a bakery would charge $4.50 for. You made them in your kitchen for about 40 cents each.
Ingredients
- 1/2 cup (1 stick) Trader Joe's salted butter
- 3 packets Trader Joe's Matcha Green Tea (single-serve)
- 1 1/2 cups Trader Joe's all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon Trader Joe's sea salt flakes (plus more for topping)
- 3/4 cup Trader Joe's organic cane sugar
- 1/4 cup brown sugar (or just use 1 cup total cane sugar)
- 1 large egg
- 1 teaspoon Trader Joe's vanilla extract
- 2/3 cup Trader Joe's white chocolate chips
Instructions
- 1
Brown the butter
Cut the butter into pieces and put it in a saucepan over medium heat. Watch it. It'll melt, foam, smell like nothing, then suddenly smell like the best thing you've ever experienced. The milk solids are toasting. When the butter is golden-amber with brown specks on the bottom, pull it off the heat immediately. Pour it into a bowl. Let it cool 15 minutes. If you pour hot brown butter into cookie dough you'll get flat greasy discs and a valuable lesson in patience.
- 2
Mix the dry ingredients
In a medium bowl, whisk together the flour, matcha packets (all 3), baking soda, baking powder, and salt. The matcha will look like green flour. That's the goal. Make sure there are no matcha clumps hiding in corners. Clumps mean green spots in your cookies instead of uniform green.
- 3
Make the dough
Whisk the cooled brown butter with both sugars until combined. Add egg and vanilla, whisk for about a minute until it lightens slightly. Dump the dry ingredients in. Switch to a spatula. Stir until JUST combined. Fold in white chocolate chips. The second you see no more dry flour streaks, stop. Put the spatula down. Walk away from the bowl. Overmixing is how you get tough cookies and tough cookies are a cry for help.
- 4
Chill the dough
Cover the bowl and refrigerate for at least 30 minutes. This firms up the brown butter and limits how much the cookies spread. If you want even better results, chill overnight. The flavors develop and the cookies get thicker. But 30 minutes works if you're impatient, which you are, because you're making cookies.
- 5
Scoop and bake
Preheat to 350. Line a sheet with parchment. Scoop 1.5 tablespoon balls, space them 2 inches apart. Press extra white chocolate chips on top of each ball because visible chocolate is the difference between 'homemade cookies' and 'bakery cookies.' Flaky sea salt on each one. Non-negotiable. Bake 10-12 minutes until edges are barely golden and centers look underdone. They'll firm up. Pull at 10 for chewy. 12 for structured. 14 for heartbreak.
Baker's Notes
- Brown butter is the difference between a good matcha cookie and a great one. The toasted milk solids add a nuttiness that pairs with matcha the same way it pairs with miso or sesame. If you've never browned butter, this is the recipe to learn on.
- 3 matcha packets gives you a visible green color and a clear matcha taste without being overwhelmingly earthy. If you want hardcore matcha intensity, use 4 packets. But 3 is the sweet spot for most people.
- Flaky sea salt on top is not a suggestion. It's a requirement. The salt crystals on a matcha white chocolate cookie create sweet-salty-earthy-creamy in one bite. This is the cookie equivalent of a chord progression that makes you emotional. Don't skip it fr.
- The dough freezes beautifully. Scoop balls onto a sheet, freeze solid, then transfer to a bag. Bake from frozen at 350 for 13-14 minutes whenever you want fresh cookies without any effort.
Nutrition
Calories
165
Fat
8g
Carbs
22g
Protein
2g
Sugar
14g
Serving
1 cookie
Notes
FAQ
Why brown butter and not regular melted butter?
Can I use milk chocolate chips instead of white?
How green will these actually be?
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