Take a saucepan and on medium heat brown the butter until it turns into golden yellowish in color. At this point transfer the butter into a small bowl and let it cool to room temperature.
Take a medium-sized bowl and combine all-purpose flour, baking powder, baking soda, salt and corn starch. Whisk and set aside.
In a large sized bowl, whisk together the butter(at room temperature) with sugars, using an electric mixer cream it together for 2 – 3 minutes until it turns light and fluffy.
Add eggs, matcha powder and vanilla extract to the batter and mix until combined.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold in the butterscotch chips to the batter.Let the dough rest in the fridge for an hour.
Pre-heat the oven at 350 F and line two baking trays with silicone sheets or parchment paper.
Using an ice-cream scoop (I use 1.5 oz or 3 tablespoon size) and scoop out the cookies on the baking tray. Remember to keep at least 2-inch distance between the cookies.
Bake the cookies for about 10 – 12 minutes until the edges turn light golden in color.
Let the cookies cool on the baking tray for about 5 – 7 minutes and then transfer to a wire rack to cool completely.
Notes
Brown Butter: Use brown butter in this recipe to get the nuttier flavor and get the crispy edges and gooey center in cookies. Heat the butter on the saucepan at medium heat and wait until it starts showing brown particles in the bottom of the pan. This is the point where you want to stop and set it aside until the butter cools down a little.Allow the Butter to Cool Completely: It is important to let the butter cool once you have put it aside from the burner. Do not add hot butter in the cookie or the dough will become too greasy.Chilling is Important: Do not forget to chill the cookie dough in fridge for at least one hour before baking the cookies. The chilling will help the flour to absorb the liquids and to harden the butter so that it will not melt quickly (expanding cookies too much) when you place the cookies in the oven.Do not Over-Bake the Cookies: Keep an eye on the cookies while they are baking in the oven. The baking time may vary from 9 – 12 minutes but you want to make sure to take the cookies out when the edges turn light brown.Use an Ice-cream Scoop: Use the ice-cream scoop for uniform sized cookies set like a line of soldiers on the baking tray.