Before starting, combine the all purpose flour, kinako, pinch of salt, and baking soda in a medium bowl; whisk them together to ensure everything is evenly distributed. This ensures a consistent texture in your cookies. Then, preheat your oven to 350°F (175°C) so it's ready for baking.

In a separate large bowl, cream together the room temperature unsalted butter with the sucanat sugar and cane sugar until the mixture is light and fluffy. This aeration process creates pockets of air, which will contribute to the cookie's tender texture. I find that really taking your time during this step makes a significant difference in the final cookie's chewiness.

Gradually beat the lightly beaten egg into the creamed butter and sugar mixture until fully incorporated and smooth. Then, add the prepared dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix, as this can develop the gluten too much and result in tough cookies.

Scoop the dough and roll it into uniform balls, typically about 1 tablespoon each. Roll each dough ball in extra cane sugar until thoroughly coated for that signature sparkling finish and a delightful crisp crust. Arrange the sugar-coated balls on a baking mat-lined baking sheet, leaving some space between them, then gently flatten each ball with the palm of your hand or the bottom of a glass. Bake for 12-15 minutes, or until the edges are set and lightly golden, and the centers show small cracks. For optimum flavor, I always let my cookies cool completely on the baking sheet before transferring them to a wire rack; this helps them firm up and develop their full texture.