How to Make Matcha White Chocolate Cookies

• Brown the Butter: In a saucepan, melt the unsalted butter over medium heat. Stir gently until it becomes foamy, golden brown, and releases a nutty aroma. Let it cool for a few minutes before using.
• Mix Wet Ingredients: In a large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add the egg, milk, and vanilla extract, mixing until the mixture is glossy and well combined.
• Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, matcha powder, baking soda, and salt. Gently whisk until combined, ensuring there are no lumps from the matcha powder.
• Combine Mixtures: Carefully fold the dry ingredients into the wet mixture using a spatula. Mix until just combined, taking care not to over-mix. Gently fold in the white chocolate chips.
• Chill Dough: Scoop the cookie dough onto a lined baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
• Preheat & Bake: Preheat your oven to 350°F (175°C). Flatten the chilled cookie dough balls slightly on the baking sheet and bake for 10-11 minutes, or until the edges are golden and the centers are still a bit gooey. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.