Preheat your oven to 350°F (175°C).

In a medium saucepan over medium heat, melt the unsalted butter, stirring frequently until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Mix until smooth and creamy.

Add the eggs and vanilla extract, stirring thoroughly to incorporate.

In a separate bowl, whisk together flour, matcha powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Fold in the white chocolate chips.

Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spaced apart.

Bake in the preheated oven for 10 to 12 minutes, until the edges are golden and the centers are slightly soft.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.