Start by beating the softened butter with both sugars until light and fluffy.
Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt.
Gradually add the dry mixture into the wet ingredients, mixing until just combined
Fold white chocolate chips gently into the dough to add creamy, sweet pockets that balance out the earthy matcha.
Scoop the dough into tablespoon-sized balls, spacing them a couple of inches apart on a baking sheet
Bake for 9–11 minutes, or until the edges are set but the centers still look soft.
Let them cool for a few minutes before transferring to a wire rack.
