Hojicha White Chocolate Cookies (Print View)

Tender hojicha-infused cookies with creamy white chocolate chips for a subtly sweet aromatic treat.

# Components:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tablespoons hojicha powder
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

# Directions:

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 granulated sugar and brown sugar 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 before transferring to wire rack for complete cooling.

# Expert Advice:

01 -
  • The roasted hojicha powder provides a deep, nutty aroma.
  • Rich white chocolate chips offer a sweet and creamy contrast.
  • The dough is quick to prepare, with a total time of only 27 minutes.
02 -
  • Do not overmix the dough once dry ingredients are added to maintain a tender texture.
  • Using a cookie scoop ensures all cookies are the same size for even baking.
  • Let the cookies rest on the baking sheet for at least 5 minutes to set their structure.
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