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
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. 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
