Matcha White Chocolate Black Sesame Cookie
Cookie Dough
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Order by Wednesday 6pm for this Friday's delivery.
This one started as an obsession. Ceremonial-grade matcha — vivid green, earthy, unapologetically bold — folded into buttery dough with pools of slow-melting white chocolate. Toasted black sesame seeds add a deep, nutty warmth that makes the whole thing feel like it belongs in a Tokyo patisserie and a Hamptons kitchen at the same time. There's something almost meditative about it — the matcha lingers, the white chocolate softens every edge, and the sesame scattered through like little secrets ties it all together. Unexpected. Elegant. Gone before you're ready.
What they're made of
Cane sugar, unbleached wheat flour, butter (cream, natural flavor), egg, white chocolate (sugar, cocoa butter, milk, soy lecithin, vanilla), ceremonial-grade matcha powder, toasted black sesame seeds, vanilla extract, baking soda, sea salt
Preheat your oven to 350°F. Place dough balls on a lined baking sheet about 3 inches apart — parchment paper or a nonstick mat both work. Bake about 15 minutes until the edges are crisp and the centers are slightly puffed but still a little underdone. Pull the sheet out and give it a good slam on the counter to flatten and crinkle them, then slide it back in for 3–4 more minutes. One more slam when they come out. Let them cool on the sheet for a few minutes, then move to a rack.
Mixed
By hand in a licensed commercial kitchen on the East End.
Delivered
Cold, in a kraft box, every Friday across the Hamptons.
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