Hojicha and Brown Butter Cookies (Print View)

Nutty brown butter meets roasted hojicha tea in these crisp-edged, chewy-centered treats inspired by Japanese flavors.

# Components:

→ 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

# Directions:

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 and stirring frequently until butter foams and turns golden brown with a nutty aroma, approximately 4 to 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, stirring until fully incorporated.
05 - Add dry ingredients to wet ingredients. Stir until just combined, avoiding overmixing which can result in tough cookies.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10 to 12 minutes until edges are golden and centers remain soft.
08 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack for complete cooling.

# Expert Advice:

01 -
  • Unique Flavor: The combination of toasted hojicha and brown butter creates a deep, caramel-like profile.
  • Perfect Texture: Achieving the ideal balance between a crispy exterior and a chewy interior.
  • Simple Sophistication: An elevated twist on a classic cookie using accessible Japanese ingredients.
02 -
  • For extra flavor, sprinkle a pinch of flaky sea salt on the cookies right after baking.
  • Ensure your eggs are at room temperature to help them emulsify more easily with the sugars and warm butter.
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