Hojicha Brown Butter Cookies (Printable version)

Chewy cookies featuring roasted hojicha tea and brown butter with crisp edges and soft centers.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter
06 - 1 cup packed brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg, room temperature
09 - 1 egg yolk, room temperature
10 - 2 teaspoons vanilla extract

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt butter in a small saucepan over medium heat. Continue cooking while stirring frequently until butter foams and develops a golden brown color with nutty aroma, approximately 4-5 minutes. Remove from heat and cool for 10 minutes.
03 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add egg, egg yolk, and vanilla extract, mixing until fully incorporated.
05 - Add dry ingredients to wet ingredients. Stir until just combined, avoiding overmixing to maintain optimal texture.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 10-12 minutes until edges are golden brown and centers remain soft.
08 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • The deep, roasted aroma of hojicha tea powder creates a unique flavor profile.
  • Browned butter provides a rich, nutty complexity to every bite.
  • The texture is the perfect balance of crisp edges and a soft, chewy center.
  • It is a simple yet elegant Japanese-inspired dessert for any occasion.
02 -
  • Ensure the browned butter cools for at least 10 minutes before adding sugars to avoid melting them too quickly.
  • Use room temperature eggs to ensure the batter emulsifies properly.
  • Stop mixing as soon as the dry ingredients are incorporated to keep the cookies tender.
  • Use a cookie scoop to ensure all 20 cookies are uniform in size for even baking.
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