Hojicha White Chocolate Cookies (Printable version)

Tender hojicha-infused cookies with creamy white chocolate chips. Aromatic and subtly sweet Japanese fusion dessert ready in under 30 minutes.

# What You Need:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 3/4 cup white chocolate chips

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, hojicha powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter with both sugars until light and fluffy, approximately 2 minutes.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in the white chocolate chips evenly throughout the dough.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until the edges are set and the centers appear slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The hojicha powder gives you that sophisticated, roasted tea flavor without any bitterness that creeps into regular green tea desserts.
  • White chocolate balances everything with creamy sweetness, making these feel like a treat that doesn't require apology.
  • They're genuinely easy to throw together, and the whole process takes less time than the cookies spend in the oven.
02 -
  • Don't overbake these thinking you need them golden brown everywhere, because the centers need to stay soft or they'll taste dry and you'll regret it immediately.
  • If your hojicha powder clumps when you whisk it in, press it against the bowl sides with the whisk to break it up, or you'll end up with bitter powder pockets.
03 -
  • Measure your hojicha powder by spooning it into the measuring spoon and leveling it off, never scooping directly from the container, because it compresses and you'll accidentally add too much.
  • If your butter is too soft and greasy feeling, chill it for ten minutes, because creaming cold butter is actually impossible and leads to dense, sad cookies.
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