Description
These Soft & Chewy Matcha White Chocolate Chip Cookies combine the earthy flavor of matcha with sweet white chocolate chips, resulting in tender cookies with a vibrant green color and a delicate balance of flavors. Perfect for a unique twist on classic chocolate chip cookies, gluten free and easy to make.
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: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: Use a stand mixer or hand mixer to cream the butter and granulated sugar together in a large bowl until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten free flour, matcha powder, baking soda, and sea salt to combine evenly and prevent clumps.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, beating on low speed until almost combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough using a spatula to distribute evenly.
- Shape Cookies: Scoop 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet with about 2 inches apart to allow spreading. Optionally, add a heart sprinkle on top for decoration.
- Bake: Bake in the preheated oven for 13 minutes, or until the edges just start turning golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then carefully transfer them with a spatula to a wire rack to cool completely. They will be fragile initially but set as they cool.
Notes
- Matcha can lose its vibrant color and flavor if baked too long or with low-grade powder; remove cookies as soon as edges set.
- Chilling dough for 20 minutes helps maintain the cookie shape, especially in a warm kitchen.
- Sift matcha with the dry ingredients to prevent clumps and ensure even coloration.
- Use room temperature butter that’s soft but not melted to avoid overly thin cookies.
- For a fun comparison of textures, try these with Cassava Flour Chocolate Chip Cookies.
- Store cookies in an airtight container at room temperature for up to one week; they will stay soft and chewy and deepen in matcha flavor over time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 80 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
