Hojicha Cookies
These hojicha cookies incorporates the earthy, roasted flavors of hojicha with the classic flavors of a cookie and white chocolate chunks.
- Prep time
- 1 hr
- Cook time
- 9 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
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.
- 3
Combine flour, baking soda, salt, and hojicha powder in a medium sized bowl. Mix well and set aside.
- 4
Next add white sugar and brown sugar to your butter. Mix to combine. Once well combined, add in your eggs and vanilla. Whisk together.
- 5
Once the wet ingredients are well mixed, slowly add in the dry ingredients from step 3. Combine until a brown dough forms.
- 6
Cut your white chocolate into chunks and add to the dough. Mix until they are well incorporated.
- 7
Let the dough rest in the fridge for 30 minutes.
- 8
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.
- 9
Bake for 9-11 minutes until the edges are crisp.
- 10
Let cookies cool for 10 minutes before putting them on a cooling rack.
- 11
Cool cookies for another 15 minutes before serving.