Description
Delight in these soft and chewy Matcha White Chocolate Chip Cookies, featuring vibrant green matcha powder and sweet white chocolate chips. Perfectly gluten-free and bursting with a smooth, earthy flavor balanced by creamy sweetness, these cookies are easy to make and ideal for a unique treat any time of day.
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 and ensure even baking.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat together the 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 well combined, making sure the mixture is smooth.
- Whisk Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, matcha powder, baking soda, and sea salt to distribute the ingredients evenly and avoid clumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until the dough is almost combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips to distribute them throughout the dough without breaking them.
- Shape Cookies: Scoop 2 tablespoons of dough and roll into balls. Place each ball on the prepared baking sheet about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 13 minutes until the edges are golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes as they will be fragile when hot. Then transfer them carefully to a wire rack to cool completely, where they will set perfectly.
Notes
- Matcha powder can lose its vibrant green color if baked too long or if using lower quality matcha; remove cookies from oven as soon as edges set to preserve color and flavor.
- Chilling the dough for about 20 minutes before baking helps the cookies keep their shape especially in warm kitchens.
- Sift matcha powder with the flour and other dry ingredients to avoid lumps and ensure even green coloring in the dough.
- Use softened butter that yields slightly to pressure but is not melted to achieve the ideal cookie texture; over-softened butter can lead to thin cookies.
- If interested in different textures, try comparing with Cassava Flour Chocolate Chip Cookies as a side-by-side bake.
- Store cookies in an airtight container at room temperature for up to one week to keep them soft and enhance their matcha flavor.
