There’s something utterly irresistible about the delicate earthiness of green tea combined with creamy bursts of white chocolate. This Matcha White Chocolate Chip Cookies Recipe nails that balance perfectly—soft, chewy, and packed with flavor. You’ll want to make a batch just to experience that unique cozy comfort these cookies deliver.
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 tried these cookies—there was this subtle, herbal matcha flavor that wasn’t overpowering but just enough to bring something special. It’s like the white chocolate chips soften the bitter green vibe, making each bite a perfect harmony. Sharing these will make you the star of any gathering!
- Unique Flavor Combo: The earthy matcha paired with sweet white chocolate creates a refreshing twist on classic cookies.
- Soft & Chewy Texture: These cookies come out tender, perfect for cookie lovers who want something that melts in your mouth.
- Gluten-Free Friendly: Made with gluten-free flour, so you don’t miss out on flavor or texture if you avoid gluten.
- Simple Ingredients & Steps: You don’t need fancy gear or hard-to-find ingredients—just a few pantry staples and you’re set.
Ingredients & Why They Work
In this recipe, every ingredient serves a purpose. The butter and sugar create a soft base, matcha brings that vibrant green flavor and color, and white chocolate adds bursts of creamy sweetness. Picking good quality matcha powder makes all the difference, so look for a culinary-grade one that’s bright and fresh.
- Butter: Use room temperature butter that's soft but not melted to ensure the cookies hold their shape without spreading too much.
- Granulated Sugar: Balances sweetness and helps create that tender chewiness when creamed with butter.
- Egg: Binds the dough and adds moisture for a chewy texture.
- Vanilla Extract: Enhances the flavors and adds depth.
- Gluten-Free All-Purpose Flour: Provides structure but keeps the cookie tender; choose one with xanthan gum to mimic gluten’s elasticity.
- Matcha Powder: The star ingredient—sift it with dry ingredients to avoid clumps and get an even green color throughout.
- Baking Soda: Helps the cookies rise just enough for softness without becoming cakey.
- Sea Salt: Lifts the other flavors and balances sweetness perfectly.
- White Chocolate Chips: Melt into creamy pockets of sweetness that taste divine against the matcha’s earthiness.
Make It Your Way
I love to play around with this Matcha White Chocolate Chip Cookies Recipe depending on my mood or who I’m baking for. It’s a flexible base that welcomes a few tweaks without losing its magic.
- Variation: One of my favorite tweaks is swapping white chocolate chips for semi-sweet or even dark chocolate chips to add a richer counterpoint to the matcha’s earthiness.
- Dietary Swap: If you’re vegan, use a flax egg and vegan butter substitute—it won’t be quite the same chewiness but still delicious!
- Seasonal Twist: Adding a sprinkle of toasted sesame seeds on top before baking adds a lovely nutty crunch I adore in fall and winter.
Step-by-Step: How I Make Matcha White Chocolate Chip Cookies Recipe
Step 1: Creaming the Base
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper—this makes cleanup a breeze. In a large bowl (or your stand mixer), cream together half a cup of room temperature butter and half a cup of granulated sugar until the mixture turns light and fluffy. This step is key for creating that tender texture, so don’t rush it—about 3 to 5 minutes should do the trick.
Step 2: Adding the Wet Ingredients
Next, beat in one egg and a teaspoon of vanilla extract until fully combined. This not only binds everything but builds that lovely moisture in the dough. Make sure to scrape the sides down, so everything mixes evenly.
Step 3: Mixing the Dry Ingredients
In a separate bowl, whisk together gluten-free all-purpose flour (about 1 cup plus 2 tablespoons), sifted matcha powder, baking soda, and sea salt. Sifting the matcha here is a little trick that ensures no pesky lumps sneak into your cookies, leaving that smooth green color and flavor intact.
Step 4: Combining Dough & Folding in Chocolate
Add the flour mixture gradually to your wet ingredients. Beat on low speed just until it’s almost combined—you don’t want to overmix or the cookies can get tough. Now fold in half a cup of those gorgeous white chocolate chips. Get ready for some serious cookie dough temptation here!
Step 5: Forming and Baking the Cookies
Scoop about two tablespoons of dough and roll gently into balls. Place them on your parchment-lined sheet about two inches apart so they have room to spread. Here’s a fun idea: if you feel festive, add a small heart sprinkle on top for an extra touch of love. Bake for 11 to 13 minutes until the cookie edges just turn golden. Remember not to overbake—these cookies are fragile when warm but firm up perfectly as they cool.
Step 6: Cooling and Enjoying
Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack. Handle gently, because right out of the oven, they’re still very soft. I love to sneak a warm one at this stage—the melty white chocolate is dreamy.
Top Tip
After experimenting with this recipe multiple times, I’ve learned a few tricks that keep these cookies tasting vibrant and fresh every batch.
- Timing Is Everything: Pull the cookies from the oven as soon as the edges look set but the center is still soft. The residual heat finishes baking perfectly without dulling the matcha color.
- Butter Consistency: Use butter that's soft enough to press a finger into but not melted. Overly soft butter will make your cookies spread too thin.
- Quick Chill: If your kitchen is warm, chilling the dough for about 20 minutes helps the cookies hold their shape better during baking.
- Sift Matcha: This simple step avoids clumps and gives you that gorgeous, even green color throughout your cookie dough.
How to Serve Matcha White Chocolate Chip Cookies Recipe
Garnishes
I often sprinkle a pinch of flaky sea salt on top before baking—this makes the sweetness pop and balances the flavors beautifully. Sometimes, for a special touch, I add edible gold leaf or a tiny matcha dusting right before serving. It never fails to impress!
Side Dishes
Pair these cookies with a creamy cup of matcha latte or a simple black tea. The warm beverages complement the cookies’ subtle earthiness without overwhelming the palate. For a decadent afternoon, a scoop of vanilla bean ice cream alongside these warm cookies is pure joy.
Creative Ways to Present
For parties or gifts, arrange the cookies in a bamboo steamer basket lined with parchment paper—it’s charming and ties into the Asian-inspired flavors. Wrapping small stacks with a delicate ribbon and a hand-tied matcha-dusted tag makes a thoughtful homemade gift. You can even layer cookies with wax paper and present them in decorative tins for a festive touch!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, and the cookies keep their soft, chewy texture for up to a week. The matcha flavor actually deepens and settles overnight, so if you can wait, they taste even better the next day!
Freezing
To freeze, I place the cookie dough balls on a baking sheet lined with parchment, freeze them solid, then transfer to a zip-top bag. This way, I bake fresh cookies anytime without mixing the dough again. You can also freeze fully baked cookies between layers of parchment paper—just thaw at room temp when ready.
Reheating
To bring back that fresh-baked warmth, pop the cookies in a 300°F oven for 3-5 minutes or microwave for about 15 seconds. This keeps them soft and chewy, and the white chocolate chips delightfully melty.
Frequently Asked Questions:
Absolutely! You can substitute with an equal amount of regular all-purpose flour if you don’t need gluten-free. Just make sure to omit the xanthan gum that’s often added in gluten-free blends to avoid excess chewiness.
The key is not to overbake your cookies. Pull them out as soon as the edges are set but centers are still soft. This short baking time helps preserve the bright green color and that fresh matcha flavor. Also, use good-quality culinary matcha for best results.
Certainly! Semi-sweet or dark chocolate chips work beautifully if you prefer a less sweet option. You can also experiment with chopped nuts like macadamias for texture or even swirl in a bit of matcha white chocolate for an extra flavor boost.
Chilling isn’t required but highly recommended, especially if your kitchen is warm or you want thicker cookies. About 20 minutes of chill time helps the dough firm up so cookies don’t spread too thin and bake evenly.
Final Thoughts
This Matcha White Chocolate Chip Cookies Recipe holds a special place in my baking repertoire because it combines the comfort of a classic cookie with an adventurous flavor twist that’s surprisingly approachable. I can’t recommend it enough if you’re looking to impress friends or just treat yourself to something a little different. Trust me, once you experience the chewy texture and bright matcha notes with those luscious white chocolate pockets, you’ll keep coming back for more—just like I do!
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
This recipe for Soft & Chewy Matcha White Chocolate Chip Cookies combines the earthy flavor of matcha powder with the sweetness of white chocolate chips. Made with gluten-free flour, these cookies have a delightful chewy texture and vibrant green color, perfect for a unique twist on a classic treat.
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 Fahrenheit 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 the room temperature butter and granulated sugar together in a large bowl until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter and sugar mixture, and continue beating until fully combined.
- 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 the matcha and leavening agents.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients to the wet ingredients and beat on low speed until the dough is almost fully combined, avoiding overmixing to maintain softness.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough using a spatula, ensuring they are evenly distributed without breaking the chips.
- Shape the Cookies: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place each ball on the prepared baking sheet spaced about 2 inches apart to allow room for spreading. Optionally add a heart sprinkle on top for decoration.
- Bake the Cookies: Bake in the preheated oven for 13 minutes or until the edges turn golden but the centers remain soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer carefully to a wire rack using a spatula to cool completely. They will be fragile when warm but will firm up as they cool.
Notes
- Matcha can dull quickly in the oven, especially if baked too long or using lower-grade powder; remove the cookies as soon as the edges set to maintain bright color and smooth flavor.
- Chilling the dough for about 20 minutes before baking helps the cookies hold their shape better, especially in warm kitchens.
- Sift matcha with dry ingredients to prevent clumping and achieve a uniform green color.
- Use butter that is soft but not melted to prevent overly thin cookies.
- Try my Cassava Flour Chocolate Chip Cookies for a texture comparison.
- Store cookies in an airtight container at room temperature for up to one week; they stay soft and chewy, with matcha flavor deepening the next day.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 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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