1-Preheat oven to 350°F and line a: Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
2-In a small bowl, stir together the: In a small bowl, stir together the flour, matcha powder, milk powder, baking powder, baking soda, and salt. Set aside.
3-In a large mixing bowl, use an: In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy. Add sugar and cream together with the mixer until very creamy and fluffy, about 3-4 minutes.
4-Add in the eggs and vanilla extract: Add in the eggs and vanilla extract and mix again until combined.
5-Add the flour mixture into the butter: Add the flour mixture into the butter mixture and briefly mix with the hand mixer until almost combined with some flour patches left.
6-Add the chopped chocolate and finish folding: Add the chopped chocolate and finish folding the dough together with a silicone spatula until just combined. Don’t overmix.
7-Using a 4-tablespoon ice cream scooper, scoop: Using a 4-tablespoon ice cream scooper, scoop out balls of cookie dough and place them on your baking sheet, leaving about 2″ between each cookie for spreading.
8-Bake cookies for 12-14 minutes or until: Bake cookies for 12-14 minutes or until the edges are set but the middle is still very soft. In the last 2 minutes of baking, press a few extra white chocolate chunks on top of each cookie (optional).
9-Let the cookies cool on the baking: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.