Begin by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and have the perfect texture.
In a large mixing bowl, combine the cane sugar and packed light brown sugar. Pour in the melted coconut oil and whisk together until the mixture is smooth and creamy.
Next, add the egg, egg yolk, and vanilla extract to the sugar mixture. Whisk until fully incorporated and the mixture is light and fluffy.
In a separate bowl, sift together the matcha powder, baking soda, sea salt, and all-purpose flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the white chocolate chips until evenly distributed throughout the dough. Be careful not to overmix!
Using a cookie scoop, portion out the dough onto the prepared baking sheet, leaving some space between each cookie as they will spread while baking.
Before baking, lightly sprinkle the tops of the cookies with black sesame seeds for an added crunch and visual appeal.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to set as they cool.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. For an extra touch, melt 1 teaspoon of coconut oil and drizzle it over the cooled cookies.
