1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together blend flour, matcha powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the cooled brown butter, maple syrup, vanilla extract, and egg until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Fold in the white chocolate chips until evenly distributed.
5. Using a cookie scoop or spoon, portion out the dough and place it on the prepared baking sheet, leaving space between each cookie. I made 10 balls of 45 grams each.
6. Gently flatten the cookies with the back of a spoon or your fingers. (optional)
7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
8. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Make Brown Butter

1. Cut the Butter: Start by cutting the amount of butter needed for your recipe into smaller pieces. It's usually best to use unsalted butter for browning.
2. Melt: Place the butter in a light-colored saucepan or skillet over medium heat. The light color will help you see the color change as the butter browns.
3. Heat the Butter: Allow the butter to melt completely. It will start to bubble and foam as it cooks. Swirl the pan occasionally to ensure even cooking.
4. Watch for Color and Aroma: The butter will go through several stages: foaming, then the milk solids will sink to the bottom, and finally, it will turn a golden brown color. You will also notice a nutty aroma.
5. Remove from Heat: Once the butter reaches a golden brown color and has a nutty fragrance, remove it from the heat immediately. Be careful not to let it burn, as it can happen quickly.
6. Transfer: Pour the brown butter into a heatproof container, leaving any dark sediment behind in the pan. Allow it to cool before using it in your recipe.