Pistachio Matcha White Chip Cookies

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Make sure your butter is softened for easier creaming.
• In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
• In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and matcha green tea powder. Make sure the matcha is evenly mixed to avoid clumps.
• Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing to keep your cookies tender.
• Use a spatula to gently fold in the white chocolate chips and roughly chopped pistachios, ensuring an even distribution.
• Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. This keeps the cookies chewy.
• Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.