1. Preheat the oven to 350°F
2. Make brown butter by heating it over medium heat until it turns a golden color. Once it starts to bubble, carefully watch the mixture so that it doesn’t burn. The butter will have a strong caramel aroma. Pour the butter in a heat proof bowl to cool. Do not drain the brown specks.
3. Combine dry ingredients besides sugar (flour, baking soda, salt, and matcha powder) in mixing bowl. Mix well and set aside.
4. In a separate bowl, add white sugar and brown sugar to browned butter. Mix to combine. Once combined, add in eggs and vanilla, and whisk well.
5. Slowly add in the dry ingredients to the bowl with the liquid ingredients. Fold the ingredients with a spatula until the dough forms. The dough will likely be on the stickier side, so be patient. A hand mixer works well to start combining the dough, and transition to a spatula when the dough becomes more solidified.
6. Add in the white chocolate chips and fold until they are well incorporated.
7. Let the dough rest at room temperature for 20-30 minutes, depending on how sticky your dough is.
8. Cover baking sheets with parchment paper. Form the dough into approximately 2 inch balls using an ice cream scoop or hands, and place the cookies 2-3 inches apart. Bake for 10-11 minutes.
9. Top with more white chocolate chips if desired. Let cookies cool for 10-15 minutes before serving.

Recipe Notes: Adjust the amount of matcha to the quality of your matcha powder. Higher quality matcha may only require 1 tbsp to achieve the right flavor and color. The nutrition facts for this recipe are estimates.