Ingredients

• 2 cups + 2 tbsp all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tbsp matcha powder
• 1 cup unsalted butter
• ½ cup granulated sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs, room temperature
• 1 cup white chocolate chips

Instructions

1. Brown the butter
   Place the butter in a light-colored pan over medium heat. Cook until it turns golden yellow and brown bits appear at the bottom. Transfer the butter to a heatproof bowl and allow it to cool. The color will continue to deepen as it sits.
2. Mix the dry ingredients
   In a medium bowl, combine the flour, baking soda, salt, and matcha powder. Stir well and set aside.
3. Combine sugars and butter
   Add the granulated sugar and brown sugar to the cooled brown butter. Mix until blended. Add the eggs and vanilla extract. Whisk for about 1 minute, until the mixture becomes pale and creamy. This step helps create the ideal chewy texture.
4. Form the dough
   Gradually incorporate the dry ingredients into the wet mixture. Use a spatula to stir until a green dough comes together.
5.  Add chocolate
   Fold in the white chocolate chips until evenly distributed.
6. Chill
   Refrigerate the dough for 1 hour.
7. Bake
   Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Using a 3 tablespoon scoop, portion the dough onto the sheets, spacing each cookie 2–3 inches apart.
   Bake for 10–12 minutes.
8. Cool
   Let the cookies rest on the baking sheet for 10 minutes. Transfer to a cooling rack and cool for another 15 minutes before serving.

• Chill the dough for at least 1 hour. Cooler dough slows the melting of the butter, which reduces spreading and enhances flavor. For a flatter cookie, shorten the resting time.
• Matcha quality affects both color and taste. Stronger matcha will produce a more vibrant green and bolder flavor.
• For even less spreading and deeper flavor, the dough can rest in the refrigerator for up to 72 hours.
• If freezing dough balls for later baking, place them directly on a baking sheet and bake without thawing.
• Store baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze for up to 2 months. Adding a piece of white bread to the container helps maintain softness.