Save A rich, aromatic cookie combining the nutty flavor of brown butter with the caramel and roasted notes of hojicha tea. Perfectly crisp on the edges and chewy in the center, this Japanese-inspired vegetarian dessert takes about 32 minutes to prepare and cook, yielding 20 delicious cookies.
Save Hojicha, a roasted green tea, lends a distinctive earthiness that complements the caramelized milk solids found in browned butter. This recipe creates a sophisticated flavor profile that is both comforting and unexpected, making it a favorite for those who enjoy tea-infused treats.
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
- 3/4 cup (170 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at 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
When browning the butter, watch closely as it can turn from golden to burnt very quickly. Let the cookies rest on the baking sheet for the full 5 minutes to ensure they set properly before moving them to the wire rack.
Varianten und Anpassungen
Substitute hojicha powder with matcha for a vibrant green tea variation that offers a more herbaceous flavor profile.
Serviervorschläge
These cookies pair beautifully with a cup of roasted hojicha tea or a cold glass of milk to enhance the roasted notes of the tea and the richness of the butter.
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Each cookie contains approximately 145 calories, 7g of fat, 19g of carbohydrates, and 2g of protein. These treats contain wheat, eggs, and dairy, so please check ingredient labels for possible cross-contamination if you have specific allergies.
Recipe FAQ
- → What makes hojicha different from matcha?
Hojicha is roasted green tea that yields a deep, reddish-brown brew with notes of caramel and toastiness. Unlike matcha's vibrant green, grassy profile, hojicha offers a mellower, nutty flavor that complements brown butter exceptionally well in baked treats.
- → Can I substitute the hojicha powder?
Matcha powder makes an excellent alternative, though it will create a greener appearance and more vegetal flavor. You could also try regular roasted green tea powder ground finely, though the intensity may vary slightly from the intended hojicha profile.
- → Why is my butter not turning brown?
Continue cooking the butter past the melting stage. The milk solids will sink, foam, and eventually turn golden brown while releasing a nutty aroma. Stir frequently to prevent burning, and remove from heat once you achieve that amber color—this typically takes 4-5 minutes over medium heat.
- → How do I know when the cookies are done?
The edges should appear golden and set while the centers remain slightly soft and underbaked. This contrast creates the perfect texture—crisp outside, chewy inside. They'll continue cooking on the hot baking sheet during that crucial 5-minute cooling period before transferring.
- → Can I chill the dough?
Yes, chilling the dough for 30 minutes to overnight helps control spread and intensifies flavors. The brown butter and hojicha notes develop beautifully during rest. Let dough soften slightly at room temperature for easier scooping if chilled overnight.