Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and sifted matcha powder until thoroughly combined and uniformly green.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the white chocolate chips by hand.

Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. If desired, chill the dough for 15 minutes for thicker cookies.

Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool.

Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.