• In a medium bowl, whisk together the flour, matcha powder, baking soda, baking powder, and salt. Set aside.
• In a separate medium microwave-safe bowl, melt the butter. Add the sugars and stir to combine. Add the egg and vanilla and continue whisking together for about a minute until well combined.
• Add the dry ingredients to the wet ingredients, folding together until just combined. The dough will be very soft. Cover the bowl and refrigerate for at least 1 hour.
• Line 2 baking sheets with parchment paper then set aside. Preheat the oven to 350°F.
• With a medium spring-loaded cookie scoop, scoop a rounded ball of cookie dough and place it on the prepared baking sheets, leaving about 2 inches of space between each.
• Bake for 12-14 minutes or until the edges are lightly golden.
• Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the white chocolate

• Place white chocolate chips and coconut oil in a microwave-safe bowl. Microwave the bowl for 30 seconds, stirring in between each interval, until the chips are just melted.
• Use a fork to drizzle the melted chocolate over the cookies and allow to set completely.