Dark Chocolate Matcha Cookies
Serves 16
20 mins prep
10 mins cook
5 mins BROWNED BUTTER
35 mins total
These no chill, no spread Dark Chocolate Matcha Cookies are so soft, chunky, and just like a delicious bakery style cookie. They are earthy, made with browned butter, and have pools of sweet dark chocolate.
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In a pan heat butter over medium heat, stirring continuously, for 5 minutes or until it turns nut brown in color.
Pour into a glass bowl and allow it to come to room temperature. Speed this up by placing in the refrigerator for 15 minutes.
Preheat oven to [wprm-temperature value="350" unit="F"] and prepare a cookie sheet with parchment paper or a silicon baking mat.
In a medium sized bowl, sift together all-purpose flour, matcha powder, cornstarch, baking soda, and salt. Set aside.
In a large bowl, beat together the browned butter, cream cheese, brown sugar, and white sugar until combined and lightened in color.
Add eggs and vanilla extract. Beat for 1 to 2 minutes or until the mixture is combined well.
Add the dry mixture (all-purpose flour, matcha powder, cornstarch, baking soda, and salt). Fold together until almost all the flour has been incorporated.
Add the chopped dark chocolate and fold until it is evenly dispersed among the dough.
Take a scoop of dough (about 2 tablespoons) and flatten it into a round, thick, flat disk. Place on the prepared baking sheet.
*These cookies do not spread but still need a little space between them.
Bake for 10 to 12 minutes or until the tops have set and the bottom edges are slightly browned in color.
Remove from oven and allow the cookies to cool (and continue to cook) on the cookie sheet for 10 minutes.
Transfer to a cooling rack and allow them to cool to room temperature.
