Soft & Chewy Matcha White Chocolate Chip Cookies

Soft and chewy matcha chocolate chip cookies are one of my favorite treats to bake when I want something a little playful and cozy at the same time. These matcha dessert cookies bake up with a vibrant matcha color, melty pools of chocolate, and soft centers that stay tender for days. If you love matcha the way we do in our house, these won’t last long.

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Keyword: matcha chocolate chip cookies, white chocolate matcha cookies

Servings: cookies

Author: Jean Choi

Ingredients

1/2 cup butter at room temperature
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
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
1/2 cup white chocolate chips or semisweet chocolate chips

Instructions

Preheat oven to 350 degrees F, and a line a baking sheet with parchment paper. Use a stand mixer or a hand mixer to cream the butter and sugar in a large bowl until light and fluffy.
1/2 cup butter, 1/2 cup granulated sugar
Add the egg and vanilla extract, and beat until combined.
1 egg, 1 tsp vanilla extract
In another bowl, whisk together flour, matcha powder, baking soda, and sea salt.
1 cup + 2 tbsp gluten free all-purpose flour, 1 tbsp matcha powder, 1/4 tsp baking soda, 1/4 tsp sea salt
Add the flour mixture to the wet ingredients, then beat on low until almost combined. Fold in white chocolate chips.
1/2 cup white chocolate chips
Scoop 2 tbsp of the dough and roll to form a ball. Place on the prepared baking sheet 2 inches apart. (If you are making Grinch cookies, add a heart sprinkle at the top of each ball). Bake for 11-13 minutes until the edges are golden.
Cool for 10 minutes, then transfer carefully to a wire rack using a spatula to cool completely. They'll be fragile but will set as they cool.

Notes

Matcha can dull quickly in the oven, especially when baked too long or when using lower-grade powder. Pull the cookies as soon as the edges set to keep the color bright and the flavor smooth.
A short chill (about 20 minutes) helps the dough hold its shape, especially if your kitchen runs warm.
Sift the matcha with the dry ingredients to prevent clumps and ensure an even green color throughout the dough.
Use butter that’s just soft enough to press a fingerprint into - not melted or greasy. Over-softened butter causes overly thin cookies.
If you want to compare textures, my Cassava Flour Chocolate Chip Cookies make a fun side-by-side bake.
Store the cookies in an airtight container at room temperature for up to a week. They stay soft and chewy, and the matcha flavor becomes even deeper the next day.

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