Description
These Soft & Chewy Matcha White Chocolate Chip Cookies combine the earthy flavor of matcha with the sweet, creamy touch of white chocolate chips. Made with gluten-free flour and a tender, melt-in-your-mouth texture, they’re perfect for anyone craving a unique, flavorful treat that remains soft and chewy.
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 oven and prepare baking sheet. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.
- Cream butter and sugar. Using a stand mixer or hand mixer, beat the 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 fully combined and smooth.
- Mix dry ingredients. In a separate bowl, whisk together the gluten free all-purpose flour, matcha powder, baking soda, and sea salt to evenly distribute all the dry ingredients and prevent clumps.
- Combine wet and dry ingredients. Gradually add the dry mixture to the wet ingredients while mixing on low speed until the dough is nearly combined. Avoid overmixing.
- Fold in chocolate chips. Gently fold in the white chocolate chips using a spatula to evenly distribute them throughout the dough.
- Shape dough balls. Scoop approximately 2 tablespoons of dough, roll into balls, and place on the prepared baking sheet spaced about 2 inches apart.
- Bake. Bake in the preheated oven for 13 minutes or until the edges turn golden but the centers remain soft.
- Cool cookies. Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
- Matcha powder can lose its bright color and delicate flavor if baked too long or at too high a temperature; remove cookies as soon as edges are set.
- Chilling the dough for about 20 minutes helps cookies hold their shape, especially in warm kitchens.
- Sift matcha powder with other dry ingredients to prevent clumps and ensure an even green color.
- Use butter that is softened but not melted to maintain the correct dough consistency and prevent overly flat cookies.
- For a fun texture comparison, try the Cassava Flour Chocolate Chip Cookies alongside these.
- Store finished cookies in an airtight container at room temperature for up to one week; they stay soft and chewy with an enhanced matcha flavor after resting.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
