Sincerely Huong's Brown Butter Matcha

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small saucepan over medium heat, melt and brown the butter for 4-5 minutes until golden amber and fragrant with toasty milk solids, then remove from heat to cool slightly.

In a medium bowl, whisk together the all-purpose flour, culinary matcha powder, baking soda, and salt.

In a separate mixing bowl, whisk the cooled brown butter together with the brown sugar and granulated white sugar until smoothly combined.

Whisk in the egg until the mixture turns glossy, thick, and lightens in color.

Pour the dry matcha mixture into the wet ingredients and fold gently with a spatula just until incorporated.

Fold in the white chocolate chips, reserving a handful for pressing into the tops.

Scoop dough balls onto the prepared baking sheet, leaving ample space for spreading, and press extra white chocolate into the tops.

Bake for 12-14 minutes until the edges are lightly golden and set while the centers remain soft. Cool on the sheet for 8 minutes before serving.