Description
These Soft & Chewy Matcha White Chocolate Chip Cookies combine the earthy flavor of matcha with sweet white chocolate chips for a unique and delicious treat. Gluten-free and easy to make, these cookies stay soft and chewy with vibrant green color and a smooth flavor, perfect for matcha lovers looking for a delightful dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup + 2 tbsp gluten free all-purpose flour, with xanthan gum
- 1 tbsp matcha powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
Add-ins
- 1/2 cup white chocolate chips, or semisweet chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: Using a stand mixer or hand mixer, cream the room temperature butter and granulated sugar together in a large bowl until the mixture is light and fluffy, about 2-3 minutes.
- Add egg and vanilla: Beat in the egg and vanilla extract until the mixture is well combined and smooth.
- Whisk dry ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, matcha powder, baking soda, and sea salt to evenly distribute the matcha and leavening agents.
- Combine wet and dry: Add the dry flour mixture to the wet ingredients and beat on low speed until almost combined, careful not to overmix to keep cookies tender.
- Fold in chocolate chips: Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Form and bake: Scoop 2 tablespoons of dough and roll into balls. Place on the prepared baking sheet spaced 2 inches apart. Bake for 13 minutes or until the cookie edges turn golden but centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer carefully using a spatula to a wire rack to cool completely. They will be fragile when warm but firm up as they cool.
Notes
- Matcha color and flavor can fade if overbaked; remove cookies as soon as edges set to keep vibrant green and smooth taste.
- Chilling dough for about 20 minutes helps cookies hold shape, especially in warm kitchens.
- Sift matcha powder with dry ingredients to avoid clumps and ensure an even green color.
- Use butter softened to the point you can press a fingerprint into; avoid melted or greasy butter as it causes thin cookies.
- Store cookies in an airtight container at room temperature for up to one week; softness and matcha flavor deepen the next day.
- For texture comparison, try baking Cassava Flour Chocolate Chip Cookies alongside these matcha ones.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
