Combine 2 cups all-purpose flour (plain flour) and 2½ Tbsp matcha (green tea powder) in a large bowl.

Sift the flour and the matcha powder.

In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, beat ¾ cup unsalted butter until smooth and creamy.

Add 1 pinch Diamond Crystal kosher salt and blend.

Add 130 g confectioners’ sugar (1 cup + 2 tsp) and beat well until soft and light.

Add 2 large egg yolks and mix well until combined.

Gradually add the flour and matcha mixture and mix until just combined.

Add ¼ cup good-quality white chocolate baking chips and mix until just incorporated.

Divide the dough into 2 equal pieces. Shape each piece into a cylinder about 1½ inches (4 cm) in diameter and 7 inches (18 cm) long.

Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours.

Preheat the oven to 350ºF (175ºC).

Line a baking sheet with parchment paper or a silicone baking liner.

Remove the dough from the refrigerator and unwrap the plastic wrap.

Use a sharp knife to slice the dough into rounds about ⅓ inch (7 mm) thick.

Place the sliced dough on the baking sheet, leaving about 1 inch (2.5 cm) of space between the rounds.

Bake the cookies at 350ºF (175ºC) for about 15 minutes, or until the edges of the cookies get slightly golden brown.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes; then carefully transfer the cookies to a wire cooling rack and let them cool completely before serving.