Prepare the Dry Ingredients: Flour, matcha powder, baking soda, and salt get whisked together in a medium bowl. Mixing well helps spread the matcha evenly so the color and flavor stay balanced throughout the dough.
Cream the Butter and Sugars: Softened butter gets mixed with granulated sugar and brown sugar in a large bowl. Stirring continues until the mixture looks pale, fluffy, and smooth. This step builds the soft texture that makes the cookies tender.
Add the Egg and Vanilla: The egg and vanilla extract go into the butter mixture and get mixed until fully blended. The dough starts to look silky and slightly thick, holding that soft green shade.
Combine Wet and Dry Mixtures: The dry ingredients slowly fold into the wet mixture. Gentle mixing keeps the dough light while making sure no dry spots remain
Fold in White Chocolate: White chocolate chips get stirred in carefully. They spread evenly through the dough and promise creamy sweetness in every bite.
Bake the Cookies: The oven heats to 350°F. Dough scoops get placed on a lined baking sheet with space between each one. Baking takes about twelve minutes until the edges look set and centers stay soft. Cooling finishes the texture.
