Matcha White Chocolate Cookies (Print Version)

Gluten-free chewy cookies with bright matcha and creamy white chocolate in every bite.

# List of Ingredients:

→ Dry Ingredients

01 - 1 ¾ cups gluten-free all-purpose flour blend (210 g)
02 - 2 teaspoons matcha green tea powder, culinary grade
03 - ½ teaspoon baking soda
04 - ¼ teaspoon fine sea salt

→ Wet Ingredients

05 - ½ cup unsalted butter, softened (115 g)
06 - ½ cup granulated sugar (100 g)
07 - ½ cup light brown sugar, packed (100 g)
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Add-Ins

10 - ¾ cup white chocolate chips or chopped white chocolate (130 g)

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - Whisk together gluten-free flour, matcha powder, baking soda, and salt in a medium bowl until thoroughly blended.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Mix in egg and vanilla extract until completely incorporated into the butter mixture.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing to prevent tough cookies.
06 - Gently fold white chocolate chips into the dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes until edges are set and centers remain slightly soft for chewy texture.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The matcha intensity hits you first then melts into white chocolate sweetness
  • These cookies stay chewy for days thanks to the perfect flour ratio
02 -
  • Matcha quality matters because cheap powder tastes grassy and bitter
  • Underbaking slightly keeps them chewy instead of crumbly
03 -
  • Chill the dough thirty minutes if your kitchen runs warm
  • Use a scale for the matcha because even small amounts affect intensity

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