Step 1

Preheat oven to 350°F and line a baking tray with aluminum foil

Step 2

In a medium bowl, mix together the all purpose flour, matcha, salt, and baking soda. Set aside

Step 3

In a separate bowl, beat the butter with a hand mixer or stand mixer fitted with a paddle attachment until smooth and creamy. Add the white and brown sugar and beat on medium speed until light and fluffy. Add the gg, oil, and vanilla extract and beat on low speed until combined. Scrape down the sides of the bowl as needed

Step 4

Add the dry ingredients to the wet ingredients and mix on low speed until a cohesive dough forms. Fold in the chopped chocolate

Step 5

Pour sesame seeds into a dish. Form 1.5 oz balls of dough (about 3 tbsp). Roll each ball in white sesame seeds until fully coated.

Step 6

Place 4 balls of dough on each baking sheet, making sure to space them apart. Place in the middle rack of the oven and bake for 8 minutes. After 8 minutes, the cookies should have puffed up in the middle. Lift up a corner of the baking tray and let it drop against the rack. The puffed up center of the cookie should fall and spread out towards the edge. Repeat this every 2 min, until the cookies have baked for 12 - 13 minutes in total. The cookies will be done when they have lightly browned on the edges

Step 7

Remove the cookies from the oven and let cool for 10 minutes on the baking sheet. Then, move cookies to a wire cooling rack to finish cooling