Instructions

• Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
• In a large bowl, whisk together ¾ cup cane sugar, ¼ cup packed light brown sugar, and 1 tablespoon matcha powder until evenly combined.
• Add 1 cup melted coconut oil to the sugar–matcha mixture and whisk until smooth and well combined.
• Add 1 large egg and 1 large egg yolk to the bowl and whisk until incorporated. Stir in 1 teaspoon vanilla extract.
• Sprinkle ½ teaspoon baking soda and ½ teaspoon sea salt over the mixture and whisk briefly to distribute.
• Add 2½ cups all-purpose flour (spooned and leveled) to the bowl. Use a rubber spatula to fold and mix until the dough is just combined; do not overmix.
• Using a 2-tablespoon cookie scoop (or spoons), portion the dough into 2-tablespoon mounds onto the prepared baking sheets, leaving about 2 inches between cookies.
• Bake one sheet at a time in the preheated oven for 8 minutes, or until the cookies are puffed and the edges are lightly set. (If your oven fits both sheets without crowding, you may bake both at once but rotate the sheets front-to-back halfway if needed for even baking.)
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before decorating.
• To make the white chocolate dip, place about 1 inch of water in a small saucepan and bring to a gentle simmer over medium heat. In a medium heatproof bowl, combine 1 cup white chocolate chips and 1 teaspoon coconut oil. Set the bowl over (not touching) the simmering water and stir occasionally until the chocolate is fully melted and smooth. Remove the bowl from the heat.
• Dip one side of each completely cooled cookie into the melted white chocolate, letting excess drip back into the bowl. Place dipped cookies on a sheet of parchment paper and immediately sprinkle with black sesame seeds.
• Let the dipped cookies sit at room temperature for about 20 minutes, or until the white chocolate is firm.
• Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.