Matcha White Chocolate Cookies
Matcha white chocolate cookies are studded with white chocolate chips and have perfect crisp edges with a super chewy buttery center. This no-chill cookie recipe is super easy to make and you’ll absolutely love the white chocolate and matcha pairing!
Servings 12 cookies
Ingredients
- 6 tablespoons salted butter very soft or melted and cooled
- 6 tablespoons cane sugar
- 1/4 cup light brown sugar
- 1/2 tablespoons vanilla extract
- 1 large egg
- 1 cup gluten-free flour blend (or regular flour)
- 3 tablespoons gluten free flour blend (or regular flour)
- 1 tablespoon matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini white chocolate chips
- 1/4 cup cane sugar
- 3/4 teaspoon matcha powder
Instructions
- Place your soft or melted and cooled butter in a large bowl with the sugar and brown sugar and whisk together for 30-45 seconds, or until fluffy. Add the vanilla and egg and whisk until the batter is fluffy and light.
- In another bowl, combine the flour, baking soda, salt and matcha powder. Fold the dry ingredients into the wet ingredients with a spatula until just barely combined. Add the white chocolate chips and fold until combined and no streaks of flour remain.
- In a small bowl, combine the additional 1/4 cup of cane sugar and 3/4 teaspoon matcha powder. Use a 2 inch cookie or ice cream scoop to scoop up a ball of dough and carefully roll it into the sugar mixture. Place the dough on a stainless steel or parchment lined sheet pan. Repeat with the remaining dough, making sure to space each cookie 2-3 inches apart.
- Bake the cookies for 6-7 minutes. Remove the pan from the oven and carefully tap the pan on the stovetop or countertop a few times to deflate the cookies. Place the cookies back into the oven for another 5-7 minutes. Carefully tap/bang the cookies a couple more times so they deflate and are crinkly on the outside. Use a cookie cutter or something similar to shape the cookies into a round shape while they are still warm.
- Allow the cookies to cool slightly before moving to a cooling rack. Store in an airtight container or bag and eat within 3 days or freeze and enjoy within a few weeks.
Notes
Use mini chocolate chips for chocolate in every bite.
I use a 1:1 gluten-free flour blend, but feel free to use regular wheat flour as well.
Be careful not to press the sugar mixture into the cookies too much when you roll them. The goal is to keep the sugar on the outside of the matcha cookies so they get a sugary and crisp exterior.
Carefully banging the sheet pan with the cookies halfway through cooking and at the end of cooking ensures your cookies have a soft chewy middle and crisp and crinkly outside. Use a cookie cutter or cup to help shaple the cookies.