Preparation Steps

• Brown the butter: Add butter to a light-colored saucepan over medium heat. Melt, then simmer, stirring, until the milk solids turn golden and the butter smells nutty, 4–6 minutes. Scrape into a large mixing bowl, including the browned bits, and cool 10 minutes until just warm.
• Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Sift the matcha over this mixture and whisk again to evenly distribute. Tip: Sifting matcha prevents green clumps and keeps the color bright.
• Whisk sugars into the cooled brown butter until glossy and thick, about 45–60 seconds. Stir in vanilla and almond extract.
• Add the egg and the extra yolk, whisking until the mixture is smooth and slightly lightened, about 30 seconds.
• Fold in the dry mixture with a spatula until a few floury streaks remain. Add 1 1/2 cups of the white chocolate, folding just until no dry spots remain. Cover and chill the dough 20–30 minutes, until scoopable (chill a bit longer if your kitchen is warm).
• While the dough chills, heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Portion the dough into 1.5-tablespoon mounds (about a #40 scoop) and arrange on the sheets with 2 inches of space. Lightly flatten each mound to about 3/4-inch thick. Press a few of the remaining white chocolate pieces onto the tops.
• Bake 9–11 minutes, rotating the pans halfway, until edges look set and the centers are still soft and pale. Do not overbake—carryover heat will finish them.
• Cool on the sheets for 5 minutes, then transfer to a wire rack to finish cooling. If you like, sprinkle a tiny pinch of flaky sea salt on the hot cookies for contrast.