Hojicha Cookies

4.25 from 53 votes

These hojicha cookies incorporates the earthy, roasted flavors of hojicha with the classic flavors of a cookie and white chocolate chunks.

Prep Time1

Cook Time9

Course: Dessert

Cuisine: Asian

Keyword: hojicha cookies

Servings: cookies

Calories: 328kcal

Author: Becca Du

Equipment

Ingredients

1 cup unsalted butter browned
2 cups flour
1 tsp baking soda
1 tsp salt
1 tbsp hojicha powder
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp vanilla extract
2 eggs room temperature
8 oz white chocolate cut into chunks

US Customary - Metric

Instructions

Preheat oven to 350 degrees F.
Brown your butter. Heat your butter over medium heat until it turns a dark golden color. Pour butter into a heat proof bowl to cool.
Combine flour, baking soda, salt, and hojicha powder in a medium sized bowl. Mix well and set aside.
Next add white sugar and brown sugar to your butter. Mix to combine. Once well combined, add in your eggs and vanilla. Whisk together.
Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3. Combine until a brown dough forms.
Cut your white chocolate into chunks and add to the dough. Mix until they are well incorporated.
Let the dough rest in the fridge for 30 minutes.
Cover 2 baking sheets with parchment paper. Use a 3 tablespoon (1.5 oz) ice cream scoop to scoop cookie dough onto baking sheets. Cookies should be 2-3 inches apart.
Bake for 9-11 minutes until the edges are crisp.
Let cookies cool for 10 minutes before putting them on a cooling rack.
Cool cookies for another 15 minutes before serving.

Notes

Make sure the brown butter is not too hot – Cool down the butter before combining with the rest of your wet ingredients, so the heat from the butter doesn’t cook the eggs.
Why use brown butter – Brown butter creates a cookie with a crispy outside and a chewy center.
Which pan should you use to brown butter? – Make sure to brown your butter in a light colored pan so you can see the color of the butter as it browns. This helps to prevent you from burning the butter.
Sift hojicha powder – Sifting the hojicha powder will prevent clumps from forming.
Rest the dough in the fridge for 30 minutes – Resting the dough allows the liquid in the dough to distribute throughout and ensures the cookie bakes more evenly.
Use an ice cream scoop to scoop the dough - The key to getting consistent round cookies is an ice cream scoop. It is the cleanest, most efficient way to form the cookies.
How to get the perfect texture – Whisk your wet ingredients until you get a light and creamy mixture. This is the key to getting a crispy and chewy cookie.
How to prevent your cookies from burning – I moved my oven rack to the top third of the oven to prevent my cookies from burning. I used to cook them in the center, and because they were too close to the broiler, the bottom of the cookies would burn. Moving my oven rack up will allow the cookies to bake through without burning the bottoms.
Use an oven thermometer - The other key to getting perfect cookies is the correct temperature. The other reason my cookies used to burn is that my oven is 50 degrees higher than what it says on the oven dial. That's why getting an oven thermometer was a life changer. It's a $7 well worth it.
Storing cookie dough – Freeze cookie dough for safe storage and pull out in case of cookie emergencies. You don’t need to thaw them out before baking. Simply put them on a baking sheet and throw them in the oven.

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