“These gluten-free matcha white chocolate chip cookies are offered in our grab-and-go store and people seem to really, really love them. It’s just a little twist on something familiar, but still accessible,” said Katsumura.
- 1 cup unsalted butter, tempered
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 ¾ cups all-purpose flour or 4 cups gluten free flour
- 1/8 cup matcha powder
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 cups white chocolate chips
1. Place tempered butter, vanilla, and sugar in the bowl of a stand mixer. Cream until light and fluffy (approximately 2 minutes with a paddle attachment).
2. Add eggs one at a time until incorporated.
3. Add all dry ingredients at once, followed by chocolate chips and paddle until evenly combined. Try not to over mix.
4. Portion into 2 oz. scoops on a parchment-lined sheet tray. Bake at 400 F for 6 to 9 minutes or until done.
5. Cool and enjoy.
BETTER RECIPES: From delicious desserts to inventive side dishes, find the perfect recipe to round out your holiday meal here.
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Amber Gibson spends 340 nights a year in hotels searching for the latest and greatest in the travel industry. Her writing and photographs have appeared in print, online, and on the radio for outlets including Four Seasons Magazine, NPR, Saveur, Departures, Rhapsody, Hemispheres, American Way, Private Air, Wine Folly, Plate, Chicago Magazine, Tasting Table, and Serious Eats. She graduated as valedictorian from Northwestern University’s Medill School of Journalism and received a fellowship to attend the 2017 Wine Writers Symposium at Meadowood Napa Valley. Champagne, dark chocolate, and gelato are her biggest weaknesses. She also admires and supports CAASE in Chicago. Follow her adventures on Instagram and Twitter.