Baking Instructions

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, matcha powder, baking soda, and salt until evenly combined. Set aside.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes, until light and fluffy.
• Add the egg and vanilla extract to the creamed butter mixture. Beat until well combined.
• Add the dry ingredients to the wet ingredients and mix on low speed until just combined, being careful not to overmix.
• Gently fold in the white chocolate chips or chunks using a spatula.
• Scoop heaping tablespoons of dough (about 1.5 inches wide) onto the prepared baking sheets, spacing them at least 2 inches apart.
• Bake for 10-12 minutes, or until the edges are set but the centers look slightly underbaked.
• Allow the cookies to cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely. Enjoy!