There's something utterly delightful about the blend of earthy matcha and sweet white chocolate in these soft, chewy bites. This Matcha White Chocolate Chip Cookies Recipe is a treat that’s as beautiful to look at as it is satisfying to eat, and perfect for sharing with friends or savoring with your afternoon tea.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Matcha White Chocolate Chip Cookies Recipe
- Top Tip
- How to Serve Matcha White Chocolate Chip Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Matcha White Chocolate Chip Cookies Recipe
Why You'll Love This Recipe
I can't get enough of how these cookies combine the subtle bitterness of matcha with bursts of sweet, melty white chocolate—truly a match made in cookie heaven. Sharing these always invites compliments and questions, so here’s why they’re worth your oven time.
- Soft & Chewy Texture: These cookies strike the perfect balance—soft on the inside with just enough chewiness to keep you coming back for more.
- Vibrant Green Color: Thanks to matcha powder, these cookies don’t just taste amazing; they look visually stunning on any cookie platter.
- Simple Ingredients, Big Flavor: You only need a handful of pantry staples and matcha powder to whip up these delights, no complex steps.
- Gluten-Free Friendly: Using gluten-free flour makes these cookies accessible without sacrificing texture or taste.
Ingredients & Why They Work
Every ingredient in this recipe has a purpose. The balance of matcha’s earthy notes with the creamy sweetness of white chocolate creates a cookie that’s anything but ordinary. Here’s a quick breakdown to help you shop smart and understand what each component brings to the table.
- Butter: Use room temperature butter that's soft but not melted; it helps create that tender, chewy texture without flattening your cookies.
- Granulated Sugar: Adds the right amount of sweetness and helps with cookie structure when creamed with butter.
- Egg: Provides moisture and binds the dough together for that perfect chewy bite.
- Vanilla Extract: Enhances the flavor layers, balancing matcha’s earthiness with warmth.
- Gluten-Free All-Purpose Flour (with xanthan gum): Keeps these cookies chewy while being friendly for gluten-intolerant friends.
- Matcha Powder: The star ingredient—use a good quality ceremonial or culinary grade to keep that vibrant color and nuanced flavor.
- Baking Soda: Gives lift and promotes softness.
- Sea Salt: A pinch enhances sweetness and deepens the matcha’s flavor.
- White Chocolate Chips: Melty pockets of sweetness that complement matcha perfectly—you can swap semisweet if preferred.
Make It Your Way
Playing around with this Matcha White Chocolate Chip Cookies Recipe is one of my favorite parts. Whether you want to dial up the matcha intensity or add a little crunch, tweaking it to suit your taste is easy and fun.
- Matcha Boost: I sometimes add an extra half teaspoon of matcha powder for a greener, more robust flavor, especially when using a milder powder.
- Nutty Twist: Toasted macadamia nuts or pistachios folded in add great texture and flavor contrast.
- Chocolate Swap: If white chocolate isn't your thing, semisweet or even matcha-flavored chocolate chips work well.
- Dairy-Free Version: Use vegan butter and dairy-free white chocolate to keep things plant-based and just as delicious.
Step-by-Step: How I Make Matcha White Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugar until Fluffy
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, use a stand or hand mixer to cream together the softened butter and granulated sugar. This step is crucial—beat until the mixture looks light and airy, about 3-4 minutes. This airiness helps create the cookie's tender crumb, so don't rush it! I find scraping down the bowl once helps get everything mixed evenly.
Step 2: Mix in the Egg and Vanilla
Add the egg and vanilla extract to your creamed butter and sugar. Beat just until combined—overmixing here can lead to tougher cookies, so keep it gentle and quick. This adds moisture and binds the dough.
Step 3: Whisk Together the Dry Ingredients
In another bowl, sift together the gluten-free flour, matcha powder, baking soda, and sea salt. Sifting helps prevent clumps, especially with matcha powder, and ensures a uniform green color in the dough. This step took me a while to perfect—I used to get green streaks in my cookies before I started sifting!
Step 4: Combine Wet and Dry Ingredients, Then Fold in Chocolate Chips
Gradually add the dry mixture to the wet ingredients, mixing on low speed until almost combined. Don’t overbeat here—stop when you see no more dry flour. Fold in the white chocolate chips with a spatula for even distribution without breaking them up.
Step 5: Scoop, Shape, and Bake
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place them about 2 inches apart on your prepared baking sheet. If you want to get festive, like for a holiday event, a little heart sprinkle on top adds charm (I always do this for my Grinch cookies!). Bake for 11-13 minutes—watch the edges carefully; pull them when they turn golden but the centers still look slightly soft. They'll set as they cool, keeping their soft texture.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 10 minutes—you'll need to handle them gently as they are fragile. Then transfer them to a wire rack to cool completely. This resting time is key: the cookies firm up a bit but remain perfectly chewy and bursting with matcha flavor.
Top Tip
I’ve made this Matcha White Chocolate Chip Cookies Recipe many times, and a few tricks really take it over the top. These tips helped me avoid common pitfalls and really bring out the best in the cookies.
- Use Quality Matcha: Invest in a good quality matcha—ceremonial or culinary grade. It makes a big difference in color and flavor. I once used a cheap supermarket powder, and the cookies were dull and bitter.
- Don’t Overbake: Pull your cookies when edges are golden but centers still look soft. The heat continues baking inside, keeping the cookies soft and chewy.
- Chill Dough if Needed: If your kitchen is warm, pop the dough in the fridge for 20 minutes before baking. It helps maintain cookie shape and prevents excessive spreading.
- Sift the Matcha with Flour: Avoid clumps and ensure an even green throughout by sifting matcha powder together with your flour and other dry ingredients.
How to Serve Matcha White Chocolate Chip Cookies Recipe
Garnishes
I love adding a sprinkle of flaky sea salt lightly on top before baking—it balances the sweetness beautifully. Fresh edible flowers or a light dust of powdered sugar also make these cookies look even more special when serving guests.
Side Dishes
Pair these cookies with a cozy cup of jasmine green tea or matcha latte to double down on that green tea vibe. A scoop of vanilla ice cream alongside makes for a simple, elegant dessert setup that everyone will love.
Creative Ways to Present
For parties, I like arranging the cookies in a tiered stand with small signs naming the “Matcha White Chocolate Chip Cookies,” which always sparks interest. Wrapping individual cookies in parchment and tying with twine also makes for charming edible gifts.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature—they keep soft and chewy up to a week. Honestly, I love how the matcha flavor deepens after sitting a day or two, so if you can resist, a little patience pays off!
Freezing
You can freeze these cookies after baking by placing them in a single layer on a baking sheet, then transferring to a zip-top bag or airtight container. When you want them, thaw at room temp and warm up in a low oven for that fresh-baked feeling.
Reheating
To revive day-old cookies, pop them in a 300°F oven for 5-7 minutes or microwave for about 10-15 seconds. This softens them up and slightly melts the white chocolate chips, bringing back that freshly baked magic.
Frequently Asked Questions:
Yes, you can substitute regular all-purpose flour if you’re not gluten-sensitive. The texture may be slightly different—often a bit less chewy—but the flavor remains wonderful.
Ensure your butter isn’t too soft or melted—it should be at room temperature but still hold its shape slightly. Chilling the dough for 20 minutes before baking can also help cookies keep their shape and avoid excessive spreading.
Absolutely! While white chocolate complements matcha beautifully, semisweet chocolate chips or even dark chocolate chips can be used for a richer, less sweet flavor.
This usually happens if the matcha powder is low quality or the cookies are overbaked. Use a good quality matcha and pull your cookies from the oven as soon as the edges are set but centers remain soft to keep the vibrant color and smooth flavor.
Final Thoughts
This Matcha White Chocolate Chip Cookies Recipe is one I keep coming back to because it surprises me every time with its simple elegance. Whether it’s for a quiet afternoon treat or sharing with friends, these cookies bring a little calm, joy, and a burst of flavor that’s hard to beat. I promise you’ll enjoy the process and the delicious results just as much as I do—give it a whip and watch your cookie game glow green!
Print
Matcha White Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
Delight in these Soft & Chewy Matcha White Chocolate Chip Cookies, combining the earthy richness of matcha with creamy white chocolate in a gluten-free, tender cookie that's perfect for any occasion.
Ingredients
Wet Ingredients
- ½ cup butter, at room temperature
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup + 2 tablespoon gluten free all-purpose flour, with xanthan gum
- 1 tablespoon matcha powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Add-ins
- ½ cup white chocolate chips, or semisweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper to ensure easy removal and prevent sticking.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream together the room temperature butter and granulated sugar 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 flour, matcha powder, baking soda, and sea salt to evenly distribute all dry components.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just almost combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips until evenly dispersed throughout the dough.
- Form Cookies: Scoop 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheet spaced 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 13 minutes or until the edges turn golden and the centers look set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then carefully transfer to a wire rack with a spatula to cool completely. Handle gently as the cookies will be fragile initially.
Notes
- Matcha can dull in oven, especially if baked too long or with lower-grade powder; remove cookies as soon as edges set to keep vibrant color and smooth flavor.
- Chilling the dough for about 20 minutes helps cookies hold shape, especially in warmer kitchens.
- Sift matcha with dry ingredients to prevent clumps and ensure even green coloration.
- Use butter that is soft enough to make a fingerprint but not melted or greasy, as over-softened butter results in thin cookies.
- For texture comparison, try baking Cassava Flour Chocolate Chip Cookies alongside this recipe.
- Store cookies in an airtight container at room temperature for up to a week; they remain soft and chewy with enhanced matcha flavor the following day.
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: 25 mg
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