Ingredients
Equipment
Method
- Preheat your oven to 375°F and prepare two large baking sheets by lining them with parchment paper. This ensures that the cookies won’t stick and will bake evenly.
- In a large mixing bowl, whisk together cane sugar, brown sugar, and matcha powder until fully combined.
- Add the melted coconut oil to the sugar mixture, whisking until it’s well incorporated.
- Crack in the large egg and egg yolk, whisking until everything is blended seamlessly.
- Pour in the vanilla extract and give it another whisk to incorporate.
- Sprinkle the baking soda and sea salt over the mixture, whisking gently to ensure they’re evenly distributed.
- Gradually add the all-purpose flour, using a spatula to fold it into the wet ingredients.
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving 2 inches between each scoop.
- Bake one sheet at a time for about 8 minutes, or until the cookies are puffed and the edges are set but not browned.
- Once baked, allow the cookies to cool on the baking sheet for 5 minutes.
- Fill a small saucepan with 1 inch of water and bring it to a simmer over medium heat. Place a medium heatproof bowl over the saucepan and add white chocolate chips and coconut oil.
- Dip one side of each cookie into the melted white chocolate, leaving the other side bare.
- Sprinkle the dipped side with black sesame seeds for an elegant finish.
- Enjoy your Matcha Cookies right away, or store them in an airtight container at room temperature for up to 4 days.
Notes
To keep your Matcha Cookies fresh, store them in an airtight container at room temperature. They can last up to 4 days. If you want to extend their shelf life, freezing them is a great option.