Brown Butter Matcha Miso Cookies For The Holidays by Kat Lieu — modern asian baking

Step 1

Line two baking sheets with parchment paper.

Step 2

Make brown butter by heating the butter in a saucepan over medium heat for a few minutes, occasionally stirring, until toasty brown bits form on the bottom. The liquid butter is ready when it is golden-brown (more brown than gold, really). Remove from heat and transfer to a large mixing bowl (or the bowl of a stand mixer that's fitted with a paddle attachment).

Step 3

Allow the butter to cool enough so that the bowl isn't too hot to touch. You don't want to cook the eggs. Mix in the sugars and combine until it looks like oily wet sand. Mix in the eggs, one by one, before adding the vanilla extract and miso. Sift in the dry ingredients (flour, matcha, baking powder, cornstarch) and mix until combined. Don't over mix. At this point, if the mixture is too runny, add in scant amounts of cake flour to thicken the dough.

Step 4

See this video https://www.instagram.com/p/CV1U-PMDkgz/ as a reference.

Step 5

Fold in your mix-ins of choice. I used a medium cookie scoop to spoon large balls of dough onto the parchment paper. Give each cookie ample space to account for spread. Since this is a buttery cookie, it will and should spread. (We also already liquefied the butter, so the dough is a wetter dough, and the fat has already melted even before baking.) On a large baking sheet, you'll have room for about 4 cookies nicely spaced apart.

Step 6

Repeat until you have about 6 large cookie balls. Don't flatten them. Freeze, uncovered for about 30 minutes. (Cookies brown better and have a richer chewier texture as the refrigeration allows the flour in the dough to hydrate.)

Step 7

Meanwhile preheat the oven to 375°F (190°C) with a rack in the center. If your oven runs hot, preheat to about 350°F (180C). (We do want these cookies to spread as we want them to be big. Lower baking temperatures tend to lead to more spreading when baking cookies.) Bake for about 16 minutes, until the edges begin to brown and the center is not runny. I like to put on an oven mitt and bang the baking sheets against the oven racks, about 10 minutes into baking, to help the cookies spread even more. Allow the cookies to set and cool directly on the baking sheets after you remove them from the oven.

Step 8

Enjoy these warm, with a nice cup of milk of choice, or wrap them up and pass out as gifts. See if you can make these cookies bigger than your faces! Tag me #subtleasianbakes