In the bowl of your stand mixer, cream together butter and sugars until light and fluffy, about 2-3 minutes.
Add egg and vanilla extract to butter/sugar mixture, mixing in between each ingredient.
In a separate bowl, measure out flour, baking soda, salt, and matcha powder. Whisk to combine.
Gradually mix the dry ingredients into the wet ingredients. Once combined (don't over-mix!) you can stir in the white chocolate chips with a wooden spoon.
Cover bowl with cling wrap and chill in the fridge for at least 2 hours (or overnight.)
Preheat oven to 350 degrees.
After chilling the dough, place rounded tablespoonfuls onto parchment-lined baking sheet. Bake for 9-12 minutes, and keep a close eye because they can burn quickly!
Let hot cookies sit on baking sheet for 5-10 minutes before moving to cooling rack. Enjoy them slightly warm or after they have fully cooled!
