Spring is coming and I’m carving all the flavors! One flavor profile that I love for spring, is Matcha! While you can enjoy it all year round, there is something about the mellow flavor that just captures spring to me. Let’s be honest, matcha exploded over 5 years ago and many are burn out on it. (myself included)
That’s why I keep matcha to only the staple recipes and mix it up if I ever explore new concepts, like these 1 Bowl Vegan Brown Butter Matcha Chocolate Chip Cookies!
Brown butter is one of those things that until you try it, you don’t see what all the hype is about. It’s butter, what’s all the fuss? I’ll tell you what the fuss is, it’s just simply amazing. By simply cooking for a few minutes it amplifies the butter flavor, adding more depth, but without overpowering whatever you put it in. If you prefer to cook/bake with butter, it’s the perfect approach to really adding a flavor punch to your recipes.
When thinking of combining brown butter and matcha, I instantly knew it was a win. Matcha can be a lil too mellow for some. Some recipes also don’t add enough matcha to really create the flavor profile and with this recipe, you get not only just enough matcha, but also that rich butter flavor.
What’s fab about this recipe, is everything! It’s quick, easy, requires just 1 bowl, you don’t have to beat the butter and sugar, you don’t even need a flax egg, it packs just enough matcha, rich white chocolate chips, and notes of brown butter to tie everything in together, and it’s perfect for spring!
If you love all things brown butter or matcha, you have to try these new 1 Bowl Vegan Brown Butter Matcha Chocolate Chip Cookies!
Brown butter: In a small pan over medium/high heat, add the vegan butter. Cook butter until foamy 2-3 minutes. Swirl the pan stirring the butter often, to be sure the butter is cooking evenly and doesn’t burn. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan. Place in a measuring cup in freezer for 3 mins until slightly cooled. If your butter is has reduced to less than 1/2 cup, simply add a lil more.
Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
Sift in the flour, salt, matcha, and baking soda, gently combine. Now fold in half of the chocolate chips saving the rest to put on top. Combine the mixture with a spatula, being careful not to overmix.
Scoop the dough with an ice cream scooper and place on a baking sheet. Add additional chips. Cover and chill the dough in the fridge for a minimum of 2hrs or overnight. The longer the better!
Preheat oven to 350°F (180°C).
Bake for 12 minutes, or until the edges start to crisp. Allow to cool for 10-15, then place on cooling to fully cool.