Entirely Elizabeth

0 In a pan heat butter over medium heat, stirring continuously, for 5 minutes or until it turns nut brown in color. 
1 Pour into a glass bowl and allow it to come to room temperature. Speed this up by placing in the refrigerator for 15 minutes.
11 Preheat oven to [wprm-temperature value="350" unit="F"] and prepare a cookie sheet with parchment paper or a silicon baking mat.
5 In a medium sized bowl, sift together all-purpose flour, matcha powder, cornstarch, baking soda, and salt. Set aside.
2 In a large bowl, beat together the browned butter, cream cheese, brown sugar, and white sugar until combined and lightened in color.
3 Add eggs and vanilla extract. Beat for 1 to 2 minutes or until the mixture is combined well.
4 Add the dry mixture (all-purpose flour, matcha powder, cornstarch, baking soda, and salt). Fold together until almost all the flour has been incorporated.
6 Add the chopped dark chocolate and fold until it is evenly dispersed among the dough.
7 Take a scoop of dough (about 2 tablespoons) and flatten it into a round, thick, flat disk. Place on the prepared baking sheet.*These cookies do not spread but still need a little space between them.
8 Bake for 10 to 12 minutes or until the tops have set and the bottom edges are slightly browned in color.
9 Remove from oven and allow the cookies to cool (and continue to cook) on the cookie sheet for 10 minutes.
10 Transfer to a cooling rack and allow them to cool to room temperature.