Hojicha and Brown Butter Cookies (Print Version)

Rich, aromatic cookies combining brown butter's nutty flavor with hojicha's caramel roasted notes for perfectly crisp edges and chewy centers.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
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:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small saucepan over medium heat, melt butter stirring frequently until golden brown 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.
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, stirring until just combined without overmixing.
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 and centers remain soft.
08 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack for complete cooling.

# Expert Tips:

01 -
  • The unique toasted flavor of hojicha pairs perfectly with the depth of brown butter.
  • A perfect balance of sweet, nutty, and slightly earthy notes.
  • Standard cookie ingredients elevated with a Japanese-inspired twist.
  • Quick preparation time with no long chilling required.
02 -
  • Use room temperature eggs to ensure the emulsion with the browned butter and sugar is smooth.
  • Sift your hojicha powder if it looks clumpy to ensure it distributes evenly throughout the flour.
  • Don't overbake; the cookies will continue to firm up as they cool on the baking sheet.
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