I have a special place in my heart that’s dedicated to kdramas (Korean dramas). I rank and write a short review of every kdrama I watch and have a list of my top ten. Yes, it’s a little bit of an obsession, but it makes me happy.
Recently, I’ve been quite busy, so I haven’t watched any kdrama for the past month(!). But just two days ago, I re-visited my obsession and started watching Extraordinary Attorney Woo, a kdrama on Netflix about an autistic lawyer and the struggles she faces.
I am OBSESSED. It is so incredibly cute, and the lead actress is doing a great job. Each episode feels like a happy pill; the show is very heart-warming.
Just like Extraordinary Attorney Woo, these cookies are extraordinarily comforting. A brown-butter, matcha dough with loads of pretzels and creamy white chocolate mixed in, these cookies are soft, chewy, and incredibly simple to make. You don’t even need a stand mixer to make these cookies!
The white chocolate perfectly contrasts the matcha and pretzel, creating a salty-sweet sensation that’s highly addictive. Warm and fresh out of the oven, these cookies will be the perfect accompaniment to your next small gathering, or maybe to a kdrama watch!
tips for success
- chill, chill, chill! – as I’ve mentioned before in previous cookie recipes, it is crucial to refrigerate your cookie dough before baking. It reduces the spread and develops the flavors.
- don’t overbake! – I know, I know. This one is a bit more obvious. But baking the cookies until still slightly underbaked in the middle, allowing the cookies to fully bake while cooling on the pan, will ultimately give you the most perfectly soft and chewy cookie.
matcha white chocolate pretzel cookies
makes 18 cookies
- 1/2 cup (113 grams) unsalted butter
- 1 1/4 cups (150 grams) all-purpose flour
- 1 tablespoon matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 oz. white chocolate, chopped into chunks
- 3/4 cup (35 grams) mini pretzels, broken into chunks
- In a small saucepan over medium-high heat, brown the butter. If you’ve never made brown butter before, here’s how: melt the butter over medium-high heat. Continuously stir the butter with a silicone spatula (this is key – just keep stirring so it doesn’t burn!). The butter will ‘sizzle’ and eventually foam. Keep stirring until you see several brown specks form in the butter (this takes a couple minutes). When the sizzling starts to die down, the butter is done. Pour the brown butter into a separate small bowl and let it cool until room temperature or slightly warm.
- In a medium-sized bowl, whisk the flour, matcha powder, baking soda, and kosher salt together until well-combined. Set aside.
- In a large bowl, whisk the brown butter, granulated sugar, and light brown sugar together until smooth. Add the egg and vanilla extract, and whisk until well-combined. Using a rubber spatula, fold in the dry ingredients from step two until almost combined. Add the white chocolate and pretzels, and fold them in until evenly mixed.
- Cover with plastic wrap, and refrigerate for one hour to firm up.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 2-tablespoons portions. Flatten the balls with the palm of your hand until about a 1/2 inch thick. Place on the baking sheet at least 2 inches apart.
- Bake for 10 minutes, or until the edges are slightly browned. Let cool on the pans for 5 minutes, and then transfer to a wire rack to cool completely. Enjoy your fresh, warm cookies!