Description
Enjoy these Soft & Chewy Matcha White Chocolate Chip Cookies, blending vibrant matcha green tea powder with sweet white chocolate chips for a delightful treat. Perfectly gluten free and baked to golden edges, these cookies are the perfect balance of tender texture and rich flavor.
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
Instructions
- Preheat and Prepare: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: Use a stand mixer or hand mixer to cream 1/2 cup butter and 1/2 cup granulated sugar in a large bowl until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in 1 egg and 1 tsp vanilla extract until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 cup plus 2 tbsp gluten free all-purpose flour, 1 tbsp matcha powder, 1/4 tsp baking soda, and 1/4 tsp sea salt to evenly distribute the ingredients and prevent clumps.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients and beat on low speed until the dough is almost combined. Then gently fold in 1/2 cup white chocolate chips.
- Shape Cookies: Scoop 2 tablespoons of dough and roll into balls. Place the balls on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 13 minutes or until the edges turn golden but the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack with a spatula. Allow them to cool completely where they will set and become chewy.
Notes
- Matcha powder can dull if baked too long or if using lower-quality powder; remove cookies from the oven as soon as edges set to preserve vibrant color and flavor.
- Chilling the dough for about 20 minutes helps the cookies keep their shape, especially in warmer kitchens.
- Sift the matcha powder with dry ingredients to avoid clumps and ensure uniform green color throughout the dough.
- Use butter softened to the point where you can press a fingerprint in without melting it; overly softened butter can lead to thin cookies.
- Store cookies in an airtight container at room temperature for up to a week; they stay soft and chewy with the matcha flavor deepening over time.
- For a fun variation, add a heart sprinkle on top of each dough ball before baking.
- Try comparing textures by baking these alongside Cassava Flour Chocolate Chip Cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
