In another large bowl, whisk the warm brown butter, light brown sugar and granulated sugar until well combined. Whisk in in the eggs and vanilla extract until well combined.
Scoop about 2 tablespoons (30 ml) of matcha cookie dough onto a small lined baking sheet or large plate. Place the cookie dough balls in the fridge to chill for 30-60 minutes.
Remove the cookies from the oven onto a cooling rack or stove top. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature and enjoy!