Line a large baking tray with parchment paper. Set aside.
Place the chopped white chocolate into a heat-safe glass bowl. Microwave on medium heat in 20 second increments until completely melted.
Add in matcha powder and stir until thoroughly combined.
Prepare a piping bag fitted with a thin round pastry tip, about ⅛" in diameter. Place the bag into a tall glass jar and fold the excess bag over the lip of the jar so the bag stands upright.
Transfer the mixture into the piping bag with a spatula.
Squeeze out any excess air and steadily pipe small mounds onto the baking tray lined with parchment paper. Work quickly so that the chocolate doesn't firm up and harden.
Place the baking tray in a cool place, or in the refrigerator until completely cool and firm.
Release the matcha chocolate chips by gently tugging the parchment paper and store in an airtight container away from heat.
Use in recipes in place of chocolate chips, such as my Matcha Chocolate Chip Cookies.