Start by melting your butter, then pour this into a large bowl.

Add both sugars and the vanilla into this, whisk until combined. Now add the egg and whisk this in too.

In a separate bowl, add the flour, matcha, salt, baking powder and baking soda. Whisk these together.

Add this into your other bowl, along with the chopped chocolate. Mix everything together.

Get around 90g of the dough and roll this into a ball, place this onto a plate or tray. Repeat until you have used all of the dough.

Leave these cookie dough balls in your freezer for 30 minutes.

About 10 minutes before you are ready to bake the cookies, pre-heat your oven to 180c. Also get a large baking tray and line this with baking paper.

Once your cookie dough balls have chilled for 30 minutes, add them onto the large tray. Make sure to leave gaps between them so they have room to spread.

Bake these in your 180c pre-heated oven for around 20-22 minutes.

Once baked, I like to use a cookie cutter or a small bowl to reshape the cookies while they are still warm, so they are perfect circles.

Leave these on your tray to cool down completely.

In a large bowl, add the softened butter, icing sugar, vanilla and freeze dried strawberry powder. Beat all this together for 5 minutes.

Now add the cream cheese and beat until you get a smooth frosting.

Once your cookies have cooled completely, add the cream cheese frosting on top of them. You can either pipe the frosting on them, or spread it on using a spoon.

At this point, I also sprinkled some more freeze dried strawberry powder on top. But this is optional.

The cookies are done now, enjoy!