1-First: preheat the oven to 350 degrees Fahrenheit and line a baking tray with aluminum foil. In a medium bowl, mix together the all-purpose flour, matcha powder, salt, and baking soda; set aside.

2-Next: add the egg, neutral-flavored oil, and vanilla extract, and mix on low speed until combined, scraping down the sides as needed. Add the dry ingredients to the wet ingredients and mix on low speed until a cohesive dough forms. Fold in the chopped white or ruby chocolate, then pour white sesame seeds into a dish and form 1.5-ounce balls of dough, rolling each ball thoroughly in the sesame seeds.

3-Place four balls of dough on each baking sheet, spaced apart, and bake on the middle rack for 8 minutes until the centers puff up. To achieve those crispy edges and soft centers, lift a corner of the tray and drop it against the rack; repeat every 2 minutes until the cookies have baked for 12 to 13 minutes total, with lightly browned edges. Finally, remove the cookies and cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack.