Cream the butter and sugars

• In a mixing bowl, beat the softened butter with the white sugar and packed brown sugar until light and fluffy.
• Beat in the egg and vanilla extract until fully combined.

Mix the dry ingredients

• In a separate bowl, whisk together the flour, matcha powder, baking soda and salt until evenly green.

Make the dough

• Add the dry ingredients to the wet mixture and stir until just combined.
• Fold in most of the white chocolate chips, keeping some back for the tops.

Chill the dough

• Cover the dough and refrigerate to firm it up for a chewier cookie.

Shape the cookies

• Preheat the oven to 180 °C.
• Roll the dough into 9 equal balls and place them on a lined baking tray, spacing them apart.
• Press the reserved white chocolate chips into the tops.

Bake

• Bake until the edges are set and the centres still look slightly soft.
• Let the cookies cool on the tray for a few minutes before transferring to a rack.