Hojicha White Chocolate Chips (Print Version)

Tender cookies infused with roasted hojicha tea and creamy white chocolate chips for a delicate sweet bite.

# What You'll 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:

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

# Expert Tips:

01 -
  • They taste like a sophisticated Japanese tea shop dessert but come together faster than you'd expect.
  • The hojicha powder is the real star here, giving you that toasted, barely-there bitterness that makes white chocolate taste even creamier.
  • They're soft and tender instead of crispy, so that first bite has actual give to it.
02 -
  • Don't overbake these, that soft center is the whole point and they'll harden up as they cool completely.
  • If your hojicha powder is clumpy or old, sift it with the flour to break up any hard bits that won't distribute evenly through the dough.
03 -
  • Bring your butter to room temperature by leaving it on the counter for 30 minutes instead of microwaving it, this keeps your dough from getting greasy.
  • Quality white chocolate makes a real difference here because the cookies are delicate enough that cheap chocolate tastes like plastic.
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