Preheat the oven to 375°F and line two large baking sheets with parchment paper.

In a large bowl, whisk together the cane sugar, brown sugar, and matcha powder. Add the coconut oil and whisk until well combined. Add the egg and egg yolk and whisk well to combine. Whisk in the vanilla.

Sprinkle the baking soda and salt over the matcha mixture, then whisk to incorporate. Add the flour and use a spatula to mix until just combined.

Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between cookies.

Bake, one sheet at a time, for 8 minutes, or until the cookies are puffed and the edges are lightly set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Add the white chocolate dip: Fill a small saucepan with 1 inch of water. Bring to a simmer over medium heat, reducing the heat as needed to maintain a gentle simmer. In a medium heatproof bowl, combine the white chocolate chips and coconut oil. Set over the saucepan and allow to melt, stirring occasionally, until the chocolate is smooth.

Dip one side of each cookie into the white chocolate, leaving the other side bare. Transfer to a sheet of parchment paper and sprinkle with black sesame seeds. Allow to sit for 20 minutes, or until the white chocolate is firm.

Enjoy right away, or store in an airtight container at room temperature for up to 4 days. These cookies also freeze well for up to 3 months.