Description
Soft and chewy matcha white chocolate chip cookies combining delicate green tea flavor with sweet white chocolate. These gluten-free cookies are easy to make and perfect for a delightful treat with a tender texture and bright matcha color.
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 your oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use a stand mixer or hand mixer to cream together the butter and granulated sugar 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 to incorporate moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, matcha powder, baking soda, and sea salt to evenly distribute the ingredients and avoid clumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and beat on low speed just until almost combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough for even distribution without breaking them.
- Scoop and Shape: Scoop 2 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheet spaced about 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 soft to maintain chewiness.
- Cool: Let the cookies cool on the baking sheet for 10 minutes, then transfer carefully using a spatula to a wire rack. Allow them to cool completely as they will be fragile but firm up as they cool.
Notes
- Matcha can lose its vibrant color if baked too long or if using lower-grade powder, so remove cookies promptly once edges are set.
- Chilling the dough for about 20 minutes helps the cookies hold their shape, especially in warm kitchens.
- Sift the matcha powder with dry ingredients to prevent lumps and achieve an even green hue in the cookies.
- Use butter softened just enough to leave an indent when pressed, but not melted, for ideal texture and thickness.
- For texture comparison, try baking these alongside Cassava Flour Chocolate Chip Cookies.
- Store cookies in an airtight container at room temperature for up to one week; they remain soft and chewy, with the matcha flavor intensifying over time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 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
