Brown the butter: Melt the butter in a pan over medium heat for about 3 minutes, stirring continuously until it turns golden brown. Transfer it to a bowl to cool.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and matcha powder. Set aside.

Combine wet ingredients: In another bowl, mix the cooled brown butter with the brown sugar and white sugar until smooth. Add in the vanilla extract and eggs, mixing for at least a minute until well combined.

Combine wet and dry: Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated. Fold in the white chocolate chunks.

Chill the dough: Cover the cookie dough and refrigerate for at least 1 hour.

Bake: Preheat your oven to 175°C (350°F). Scoop the dough into cookie-sized portions and place them on a lined baking sheet. Bake for 10-12 minutes until edges are lightly golden.

Serve: Let the cookies cool slightly, then enjoy with a glass of milk!