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

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 continue whisking until well combined. Stir in the egg, egg yolk, and vanilla extract until the mixture is smooth.

Step 3: Sprinkle the baking soda and sea salt over the mixture, then whisk to incorporate evenly. Add the flour and use a spatula to gently mix until just combined, being careful not to overmix.

Step 4: Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

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

Step 6: To melt the white chocolate, fill a small saucepan with about 1 inch of water and bring to a gentle simmer over medium heat. In a heatproof bowl, combine white chocolate chips and coconut oil, then place over the simmering water. Stir occasionally until smooth.

Step 7: Dip one side of each cooled cookie into the melted white chocolate, letting the other side remain bare. Place cookies on parchment paper and sprinkle with black sesame seeds. Allow the chocolate to set for about 20 minutes before serving.

Step 8: Enjoy your cookies fresh or store them as described below.

Tips & Variations

For a more intense matcha flavor, increase the matcha powder by an additional half teaspoon.

Try using dark or milk chocolate instead of white for a different taste profile.

If coconut oil is solid in your kitchen, gently warm it before measuring to ensure accurate quantity.

Sprinkle with toasted nuts or dried fruit instead of black sesame seeds for variety.

FAQs

Can I substitute butter for the coconut oil?

Yes, you can replace coconut oil with melted butter in equal amounts. This will change the flavor slightly, giving the cookies a richer, buttery taste.

How do I prevent the white chocolate from seizing when melting?

Make sure to melt the white chocolate slowly over simmering water and stir frequently. Avoid getting any water into the chocolate, as moisture causes it to seize. Using coconut oil helps create a smooth consistency.