Ingredients

¾ cup cane sugar

¼ cup packed light brown sugar

1 tablespoon matcha powder

1 cup melted coconut oil

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon sea salt

2½ cups all-purpose flour (spooned and leveled)

1 cup white chocolate chips

1 teaspoon coconut oil (for melting chocolate)

Black sesame seeds (for sprinkling)

Instructions

Step 1: Preheat the oven to 375°F and line two large baking sheets with parchment paper.

Step 2: In a large bowl, whisk together the cane sugar, brown sugar, and matcha powder. Add the melted coconut oil and whisk until well combined. Then add the egg and egg yolk, whisking again until the mixture is smooth. Stir in the vanilla extract.

Step 3: Sprinkle the baking soda and sea salt over the mixture, then whisk to incorporate evenly. Add the flour and gently fold it in using a spatula until just combined—avoid overmixing.

Step 4: Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.

Step 5: Bake one sheet at a time for 8 minutes, or until cookies are puffed and edges begin to set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: To make the white chocolate dip, fill a small saucepan with 1 inch of water and bring to a gentle simmer. In a heatproof bowl placed over the saucepan, combine the white chocolate chips and 1 teaspoon coconut oil. Stir occasionally until smooth and melted.

Step 7: Dip one side of each cooled cookie into the melted white chocolate, allowing excess to drip off. Place cookies on parchment paper and sprinkle with black sesame seeds. Let them sit for 20 minutes or until the chocolate is set.

Step 8: Enjoy immediately or store in an airtight container at room temperature.

Tips & Variations

For a nuttier taste, try adding finely chopped almonds or pistachios to the dough.

Use high-quality ceremonial grade matcha for a vibrant color and smoother flavor.

If you prefer less matcha bitterness, reduce the matcha powder to 2 teaspoons.

Substitute white chocolate chips with dark chocolate for a richer contrast.

Ensure coconut oil is fully melted but not hot when mixing to avoid cooking the eggs prematurely.

FAQs

Can I substitute butter for coconut oil?

Yes, you can use melted unsalted butter instead of coconut oil for a different texture and flavor, though the cookies will lose a hint of coconut aroma.

How do I know when the cookies are done baking?

Look for puffed cookies with lightly set edges. They might seem soft but will firm up as they cool. Avoid overbaking to keep them tender inside.