Bloom the matcha with vanilla extract and warm water in a small bowl. Mix with a spoon or spatula until it’s a spreadable paste with no clumps. Set aside.

In a medium bowl mix together the flour, baking soda, and baking powder, set aside.

Next, in another medium bowl cream the butter and sugar together. Once thoroughly combined add the matcha vanilla mixture, tahini, and salt. Beat until fluffy.

Fold in the dry ingredients. Once 3/4 of the way combined add the white chocolate chips. Once the dough is completed place in freezer for at least 30 min.

Preheat oven to 350 degrees. Lightly grease a baking tray and pour sesame seeds onto a small plate. Roll dough into 1 1/2 tbsp spheres. Lightly press each ball into the sesame seeds. Place at least 2 in apart. Bake for 13-14 min. Once finished the bottom will be brown while the rest of the cookie will still be delicate. After 2 min on the baking tray move to a plate or rack to cool.