Brown Butter Matcha Cookies Food

BROWN BUTTER MATCHA COOKIES

Steps:

• Brown butter in a small saucepan over medium heat. It should look golden with toasted brown milk solids on the bottom. Set the butter aside to cool.
• In the meantime, whisk together flour, matcha, baking soda, and salt. Chop the white chocolate into small/med chunks.
• Whisk together browned butter, white sugar, and raw sugar. Crack in one egg and whisk until the mixture has lightened in color.
• Add the dry ingredients to the wet and combine. Then mix in white chocolate. Scoop onto a parchment lined baking sheet and refrigerate before baking.
• Bake at 175C for 8 minutes. Then press optional larger pieces of chocolate to the top and bake for another 5 minutes. Allow to cool and enjoy.

BROWN BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. The foaming and bubbling is part of the browning process, but watch it carefully so that you don't burn the butter. Remove from heat, and cool slightly. Reserve 1/2 cup of the butter for the frosting.
• Pour remaining browned butter into a large mixing bowl. Beat browned butter with brown sugar until the butter is no longer hot. Mix in eggs, 2 teaspoons vanilla, baking soda, baking powder, and salt. Beat thoroughly. Mix in flour and chopped pecans. Drop tablespoons of dough onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until light brown around the edges. Cool.
• In a medium bowl, mix the reserved 1/2 cup browned butter with 2 teaspoons vanilla, confectioners' sugar, and hot water. Beat until smooth, and use to frost cooled cookies.