In a large mixing bowl, cream together sugar and butter.

Measure in vanilla.

Crack in eggs one at a time.

In a separate bowl, mix together dry ingredients except for matcha.

Sift in matcha to dry ingredients. (this helps keep the matcha from clumping.)

Slowly add dry ingredients into the wet ingredients.

Mix only until wet and dry ingredients are totally combined.

Fold in chocolate.

Using a spatula scrape dough from the sides of the mixing bowl to create a ball in the center of the bowl. Cover with plastic wrap and refrigerate for 10-15 minutes.

Scoop dough into even-sized balls and place on prepared and greased cookie sheet.

Bake at 375° for 10 minutes. 

Remove cookies from the oven and allow cookies to continue to bake on the pan.

Transfer too cool on a cooling rack.

Enjoy!