Source: Based Cooking (community recipes)
Cream the softened butter with both sugars and salt until the mixture is pale and fluffy — this takes roughly three minutes by hand or two with a mixer. You're incorporating air into the fat, which baking-soda will later expand into lift. Add the egg and vanilla extract and whisk until fully emulsified; the mixture should look homogeneous and slightly thickened, not separated or greasy.
Sift the flour, matcha powder, and baking soda together, then fold them into the wet ingredients with a spatula. Stop as soon as the powder vanishes into the dough — overworking develops gluten, which tightens the cookie and kills its tender crumb. The dough will be quite soft at this stage. Fold in the chopped white coverture chocolate and macadamia nuts, distributing them evenly.
Chill the dough for at least 45 minutes. Cold dough spreads more slowly in the oven, which means the cookies set before they flatten entirely, giving you a thicker, chewier result. Warm dough spreads aggressively and browns too quickly at the edges while the centre stays pale.
Preheat your oven to 170°C (or 180°C if yours runs cool — test with an oven thermometer if you're unsure). Shape the dough into balls roughly 5 cm across and place them 8 cm apart on a lined tray. Bake for 9 to 11 minutes. The cookies are done when the edges are set but the centre still dimples slightly when you press it with your fingertip — they'll continue to cook on the residual heat of the tray as they cool. If you bake until they feel fully firm in the tin, they'll harden to a snap instead of holding a soft centre.
Let them rest on the tray for five minutes, then transfer to a wire rack. The matcha flavour will deepen as they cool. Store in an airtight container; they keep for four days but are best eaten within two.
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