Brown the butter over medium heat until it turns golden yellow, then transfer to a heat-proof bowl to cool.

In a medium bowl, combine flour, baking soda, salt, and matcha powder; set aside.

In the cooled butter, mix in granulated sugar and brown sugar until combined.

Add eggs and vanilla to the butter-sugar mixture and whisk until light and creamy (approximately 1 minute).

Slowly stir in the dry ingredients until a green dough forms.

Fold in the white chocolate chips until evenly incorporated.

Let the dough rest in the fridge for 1 hour.

Preheat the oven to 350°F (175°C).

Cover baking sheets with parchment paper and scoop out dough using a 3 tablespoon ice cream scoop, spacing cookies 2-3 inches apart.

Bake for 10-12 minutes or until cookies are golden. Let cool on a rack for 10 minutes before transferring and cooling completely.