Save to Pinterest Hojicha and Brown Butter Cookies are a rich, aromatic treat that combines the nutty flavor of brown butter with the caramel and roasted notes of hojicha tea. These cookies are perfectly crisp on the edges and chewy in the center, offering a sophisticated twist on a classic dessert.
Save to Pinterest This recipe transforms standard pantry staples into something extraordinary by utilizing the roasting process of both the butter and the tea leaves. It is a medium-difficulty bake that yields 20 delicious cookies in just over 30 minutes.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 2 tbsp hojicha powder (roasted green tea), 1/2 tsp baking soda, 1/2 tsp fine sea salt.
- Wet Ingredients: 3/4 cup (170 g) unsalted butter, 1 cup (200 g) brown sugar (packed), 1/4 cup (50 g) granulated sugar, 1 large egg (room temperature), 1 egg yolk (room temperature), 2 tsp vanilla extract.
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2
- In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool for 10 minutes.
- Step 3
- In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
- Step 4
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Step 5
- Add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
- Step 6
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Step 8
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
Use a small saucepan to carefully monitor the browning of the butter to prevent burning. Ensure you use a rubber spatula or wooden spoon to incorporate the ingredients without overworking the dough, and always use parchment paper for a clean release from the baking sheets.
Varianten und Anpassungen
For a different tea experience, substitute the hojicha powder with matcha powder for a vibrant green tea variation. You can also experiment with the sugar ratios if you prefer a different level of sweetness or texture.
Serviervorschläge
These cookies pair beautifully with a cup of roasted hojicha tea or a cold glass of milk. For an elevated flavor experience, sprinkle a pinch of flaky sea salt on the cookies right after they come out of the oven.
Save to Pinterest Whether shared with friends or enjoyed as a personal treat, these Hojicha and Brown Butter Cookies are a vegetarian-friendly dessert that brings the comforting flavors of roasted tea into a classic cookie format.
Recipe FAQs
- → What does hojicha taste like in cookies?
Hojicha adds roasted, caramel-like notes with subtle earthiness. Unlike matcha's grassy brightness, hojicha brings warmth and depth reminiscent of roasted coffee or cocoa, creating sophisticated flavor layers in each cookie.
- → Why use brown butter instead of regular butter?
Brown butter develops nutty, toasty flavors through the Maillard reaction. This intensified richness pairs beautifully with hojicha's roasted profile, creating complex caramel undertones that regular butter cannot achieve.
- → How do I know when the butter is properly browned?
Watch for the butter foaming, then turning golden-amber with small brown specks at the bottom. A nutty aroma will fill your kitchen. This typically takes 4-5 minutes over medium heat—don't step away, as it burns quickly.
- → Can I substitute matcha powder for hojicha?
Absolutely! Matcha creates vibrant green cookies with grassy, vegetal notes instead of hojicha's roasted profile. Use the same quantity—2 tablespoons—for equally delicious results with a completely different flavor personality.
- → Why chill the browned butter before mixing?
Hot butter would cook the eggs when added, affecting texture and creating greasy cookies. Cooling for 10 minutes brings it to room temperature while still liquid, ensuring proper emulsification with sugars and eggs for ideal texture.
- → What's the secret to chewy centers with crisp edges?
The combination of brown sugar (which retains moisture) and slightly underbaking—removing when centers look soft—creates chewy middles. The edges bake through first, becoming golden and crisp while the middle remains tender.