Cream together the butter and the sugars until fully combined and no clumps remain.
Add the flax eggs and vanilla, and cream together until smooth.
Add the flour, matcha powder, baking soda, and salt and stir until a thick cookie dough is formed.
Fold in the chocolate chips into the cookie dough batter
Refrigerate the dough for 2-4 hours or overnight.
Preheat the oven to 350 degrees. Remove the cookie dough from the fridge.
Using a cookie scoop or a measuring spoon, spoon out the cookies and roll into balls. Place them onto a baking sheet spaced 1-2 inches apart and bake for 12 minutes.
Allow the cookies to cool for 10 minutes on the baking pan before transferring them to a wire rack to finish cooling.
Notes
The chill time is important! Chilling the cookie dough relaxes the gluten allowing the cookies to taste more cake-like and spread less.
The cookies will spread a little but not much. Space the cookies about 2 inches apart on the baking sheet
Don't over-mix. The texture of the cookies will be affected if you over-mix the dough! Only mix until the last specks of flour are gone, then use a spoon to fold in the cookie pieces and chocolate chips.