Delicious Matcha Sesame Cookies with White Chocolate (Print version)

Chewy matcha sesame cookies with toasted sesame edges, creamy white chocolate chunks, and soft green tea centers.

# Ingredients:

01 - 2 cups (250 g) all-purpose flour

02 - 1 tablespoon culinary matcha powder

03 - 1/2 teaspoon baking soda

04 - 3/4 teaspoon fine sea salt

05 - 12 tablespoons (170 g) unsalted butter, softened

06 - 3/4 cup (150 g) granulated sugar

07 - 1/2 cup packed (100 g) light brown sugar

08 - 1 large egg, room temperature

09 - 1 tablespoon neutral oil

10 - 2 teaspoons vanilla extract

11 - 4 oz (115 g) white chocolate, chopped

12 - 1/2 cup (70 g) white sesame seeds, toasted and cooled if desired

01 - Heat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

02 - Whisk the flour, matcha, baking soda, and salt in a medium bowl until the matcha is evenly blended.

03 - Beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until lighter and fluffy.

04 - Beat in the egg, neutral oil, and vanilla until the mixture looks smooth and glossy. Scrape down the bowl.

05 - Add the dry ingredients and mix on low just until combined. Fold in the chopped white chocolate.

06 - Chill the dough for 20 minutes. Scoop into 14 balls, about 3 tablespoons each, then roll each ball generously in sesame seeds.

07 - Place dough balls 3 inches apart on the prepared sheets. Bake for 11-12 minutes, until the edges are set and the centers still look soft.

08 - Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack to finish cooling.

01 - Best eaten within the first 2 days for the crispest sesame coating.

02 - Chilled dough can be refrigerated up to 48 hours before baking.

03 - Freeze uncoated dough balls for up to 2 months.