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.