White Chocolate Strawberry Matcha Cookies

In a large bowl, whisk together the melted butter and brown sugar until smooth and fully combined. Add the egg, egg yolk, and vanilla extract and whisk until smooth.

Add the flour, matcha powder, cornstarch, baking soda, and salt directly to the wet ingredients. Fold together with a rubber spatula just until a soft green cookie dough forms and no dry streaks remain. Chop and add the white chocolate chunks and fold until evenly distributed throughout the dough.

Dollop the chilled strawberry jam over different areas of the cookie dough. Very gently fold the dough just a few times to create visible strawberry ribbons. Do not completely mix the jam into the dough. Some larger pockets and streaks of strawberry should remain visible.

Portion the cookie dough into 2 tablespoon sized balls and place them on a parchment-lined baking sheet. Add about ¼ teaspoon of strawberry jam directly to the top of each cookie dough ball, lightly pressing it into the surface of the cookie dough.

Place the portioned cookie dough in the freezer for 1 hour. While the dough chills, preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.

Arrange the chilled cookie dough balls on the prepared baking sheet, leaving about 2 to 3 inches of space between each cookie. Bake for 11 to 13 minutes, or until the edges are set and lightly brown and the centers still look slightly soft. The cookies will continue to set as they cool.

Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.