1-Prepping Your Oven and Ingredients: First, preheat the oven to 350°F (175°C) and line a baking tray with aluminum foil to avoid any sticking issues. In a medium bowl, combine the all-purpose flour, matcha powder, salt, and baking soda for an even mix. This ensures the matcha distributes nicely, giving your cookies that vibrant color and flavor.

2-Mixing the Dough: In a separate bowl, beat the unsalted butter until it’s smooth and creamy room temperature butter makes this step easy. Add the granulated sugar and brown sugar, then beat until the mixture is light and fluffy, which helps create those soft centers. Next, mix in the egg, neutral-flavored oil, and vanilla extract, scraping the sides as needed to blend everything well.

3-Forming and Baking the Cookies: Gradually add the dry ingredients to the wet mixture on low speed until a dough forms, then fold in the chopped white or ruby chocolate. Pour the white sesame seeds into a dish for rolling. Shape the dough into 1.5 oz balls (about 3 tablespoons each) and roll them thoroughly in the sesame seeds. Place 4 balls per baking sheet, spaced apart, and bake on the middle rack for 8 minutes until the centers puff up.

3-Forming and Baking the Cookies: For that special texture, carefully lift the corner of the baking tray and drop it against the oven rack to create soft centers with crinkled edges. Repeat this every 2 minutes until the total baking time reaches 12 to 13 minutes, or until the edges are lightly browned. Let the cookies cool on the sheet for 10 minutes before moving them to a wire rack. If you’re into other fun baking ideas, try making no-churn vanilla ice cream to pair with your cookies for a creamy treat.