There’s something so enchanting about that vibrant green hue paired with sweet bursts of white chocolate, isn’t there? This Matcha White Chocolate Chip Cookies Recipe marries soft, chewy texture with delicate earthy notes from matcha, making it a uniquely satisfying treat worth having on your baking roster.
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 remember the first time I baked these cookies — the kitchen filled with that unmistakable grassy aroma of matcha while the sweetness of white chocolate melted the moment I bit into one. It's not your everyday cookie, and that’s exactly what makes this recipe so special.
- Unique Flavor Combination: The earthy matcha beautifully balances the sweetness of the white chocolate chips for a sophisticated twist on a classic cookie.
- Soft & Chewy Texture: These cookies come out tender and chewy every time, never dry or crumbly.
- Gluten-Free Friendly: Using gluten-free flour with xanthan gum means they're perfect for those avoiding gluten without compromising taste or texture.
- Quick & Easy to Make: You can whip these up in under 30 minutes, making them great for an afternoon baking session or last-minute guests.
Ingredients & Why They Work
Every ingredient here plays a role in creating these lovely green cookies that taste as good as they look. Here’s a little insight on the key players, so you know exactly what to look for when shopping.
- Butter: At room temperature, this helps achieve that soft and chewy texture, but be careful not to over-soften it or your cookies might spread too thin.
- Granulated sugar: Provides sweetness and contributes to the chewiness, while helping to slightly caramelize the edges.
- Egg: Binds everything together and adds moisture, keeping the cookies tender.
- Vanilla extract: Enhances the flavor depth and complements the matcha’s earthiness beautifully.
- Gluten-free all-purpose flour with xanthan gum: Ensures the right structure without gluten, while xanthan gum keeps the dough elastic and chewy.
- Matcha powder: This star ingredient gives the cookies their iconic color and subtle grassy flavor—use a good-quality ceremonial grade if possible for the best taste and vibrant appearance.
- Baking soda: Helps the cookies rise slightly and develop the soft texture we love.
- Sea salt: Balances the sweetness and enhances the other flavors.
- White chocolate chips: Their creamy sweetness melts into pockets of pure joy inside each cookie. Alternatively, semisweet chips work if you want a bit more contrast.
Make It Your Way
I love playing around with this Matcha White Chocolate Chip Cookies Recipe depending on mood or occasion. Don’t hesitate to add your personal touch and make these cookies truly yours!
- Variation: I’ve swapped white chocolate chips for matcha-infused dark chocolate chunks before—seriously delightful for matcha lovers who like a bit more bittersweet punch.
- Dietary swaps: If dairy is a concern, try coconut oil instead of butter. The cookies stay soft but develop a subtle coconut undertone.
- Seasonal change: For a festive twist, sprinkle a few crushed pistachios or edible gold dust on top just before baking. They look stunning and add a lovely crunch.
Step-by-Step: How I Make Matcha White Chocolate Chip Cookies Recipe
Step 1: Creaming the Butter and Sugar
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. I use a stand mixer for this part. Beat the room-temperature butter and granulated sugar together until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This step is crucial because properly creamed butter whips air into your dough, making for those tender, melt-in-your-mouth cookies.
Step 2: Adding the Egg and Vanilla
Next, crack in your egg and pour the vanilla extract, then beat again just until everything’s combined. Overbeating here can make the dough too loose, so just mix until it looks uniform.
Step 3: Mixing Dry Ingredients
In a separate bowl, whisk the gluten-free flour, matcha powder, baking soda, and sea salt together. Pro tip: Sift the matcha powder with the flour mix to eliminate clumps and keep your cookies perfectly green.
Step 4: Combining Wet and Dry
Gradually add the dry ingredients to your wet mixture and beat on a low setting until the dough is almost combined. It’s okay if you still see a few streaks of flour—that prevents overmixing, which can toughen the cookies.
Step 5: Folding in White Chocolate Chips
Gently fold in those luscious white chocolate chips using a spatula, distributing them evenly throughout. This step ensures the chips don’t break up too much and melt all over the dough prematurely.
Step 6: Shaping and Baking
Grab about 2 tablespoons of dough and roll it into balls. Arrange each ball on your prepared baking sheet with about 2 inches between so they have room to spread. If you want to get a little festive, I sometimes add a heart-shaped sprinkle on top before baking—my “Grinch cookies” for the holidays! Bake them for 11–13 minutes until the edges just start to turn golden but the centers still look soft.
Step 7: Cooling & Setting
Let the cookies cool on the baking sheet for 10 minutes—they’ll be fragile right out of the oven but will firm up perfectly as they cool. Then, carefully transfer with a spatula to a wire rack to cool completely.
Top Tip
Through my many batches, I discovered a few key things that make all the difference with this Matcha White Chocolate Chip Cookies Recipe—sharing those so your bake turns out just as dreamy!
- Use fresh, high-quality matcha: Matcha flavor can dull if you overbake or use lower grade powder. I always aim for ceremonial-grade matcha and pull the cookies as soon as the edges are set to get that perfect bright green color.
- Don’t over-soften butter: Butter that’s too soft makes the dough spread too much, resulting in thin cookies. It should be soft enough to press a finger into easily but not greasy or melting.
- Chill if your kitchen is warm: I sometimes chill the dough for about 20 minutes before baking, especially in summer, to help the cookies hold their shape and stay chewy.
- Sift your matcha: Always sift it with your dry ingredients to avoid lumps and ensure an evenly colored dough.
How to Serve Matcha White Chocolate Chip Cookies Recipe
Garnishes
I often add a sprinkle of flaky sea salt on top of warm cookies right after baking—trust me, that light saltiness pops the matcha and chocolate flavors beautifully. Sometimes, a tiny dusting of extra matcha powder on the cooling rack adds a final elegant touch.
Side Dishes
These cookies pair so well with a cup of jasmine tea or matcha latte for a double hit of that earthy tea flavor. I also like to serve them alongside a simple bowl of fresh berries for some natural, juicy sweetness.
Creative Ways to Present
For special occasions, I arrange them on a platter layered with parchment and dotted with edible flowers or tiny mint leaves. They make gorgeous gifts too—just stack them in a pretty box with a green ribbon, and you’ve got a thoughtful homemade treat.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature, layered between sheets of parchment paper to keep them from sticking. They stay soft and chewy for up to a week, and the matcha flavor actually deepens overnight.
Freezing
You can freeze these cookies either before baking (pre-formed dough balls) or after baking. If freezing dough, just thaw in the fridge before baking, adjusting baking time slightly. Baked cookies freeze well wrapped individually, then thaw at room temp for a quick treat whenever you want.
Reheating
For reheating, I pop the cookies in a preheated 300°F oven for about 5 minutes or just microwave for 10 seconds. This brings back some softness and revives that fresh-baked warmth without drying them out.
Frequently Asked Questions:
Yes! You can swap in regular all-purpose flour if you do not need to avoid gluten. However, the texture might be slightly different. The xanthan gum in the gluten-free blend helps with chewiness, so add about ¼ teaspoon of xanthan gum if your flour doesn't include it.
Quality matcha really influences both the flavor and color of these cookies. Ceremonial-grade matcha offers a bright green color and fresh, grassy notes. Lower-quality matcha might result in a duller cookie that tastes more bitter or less vibrant.
If your cookies are spreading too thin, check your butter temperature—overly soft or melted butter causes this. Also, chilling the dough briefly helps control spreading, especially in warmer kitchens or seasons.
Absolutely! Semisweet or dark chocolate chips work well if you prefer a less sweet cookie or want a richer chocolate contrast to the earthy matcha flavor.
Final Thoughts
This Matcha White Chocolate Chip Cookies Recipe holds a special place for me—it’s an unexpected blend of flavors that always impresses guests and lifts my spirits on quiet afternoons. Whether it’s your first time experimenting with matcha or you’re a seasoned fan, I know you’ll enjoy baking (and eating!) these as much as I do. Give them a try and watch how they brighten up your cookie jar and moments alike.
Print
Matcha White Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
These soft and chewy matcha white chocolate chip cookies combine the earthy flavor of matcha with the sweetness of white chocolate, creating a delightful gluten-free treat 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 the oven to 350 degrees F and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Use a stand mixer or hand mixer to cream the butter and granulated sugar together in a large bowl until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring a smooth, uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the gluten free all-purpose flour, matcha powder, baking soda, and sea salt to evenly distribute all dry components and prevent clumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, beating on low speed until almost combined; avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips using a spatula to evenly distribute them through the dough without breaking them.
- Shape Cookies: Scoop 2 tablespoons of dough and roll into balls. Place each dough ball on the prepared baking sheet about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 13 minutes until the edges are golden but the centers remain soft for chewy texture.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set, then carefully transfer them to a wire rack using a spatula to cool completely.
Notes
- Matcha can dull quickly in the oven, so pull the cookies as soon as edges set to maintain bright color and smooth flavor.
- Chilling the dough for about 20 minutes helps the cookies hold their shape, especially in warm kitchens.
- Sift matcha with dry ingredients to prevent clumps and ensure even green color.
- Use butter that’s softened but not melted to avoid overly thin cookies.
- Store cookies in an airtight container at room temperature for up to one week to keep them soft and chewy.
- For texture comparison, try Cassava Flour Chocolate Chip Cookies as a side-by-side bake.
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
Leave a Reply