Hojicha Brown Butter Cookies (Printable Version)

Golden brown butter enhances the caramel notes of roasted hojicha tea in these delightful cookies with crisp edges and soft centers.

# Ingredient List:

→ 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 - In a small saucepan, melt butter over medium heat. Continue cooking and stirring frequently until butter foams and turns golden brown with nutty aroma, approximately 4-5 minutes. Remove from heat and cool for 10 minutes.
03 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
04 - In a large bowl, combine cooled browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add egg, egg yolk, and vanilla extract, mixing until fully incorporated.
05 - Add dry ingredients to wet ingredients. Stir until just combined, avoiding overmixing.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 10-12 minutes until edges are golden and centers remain soft.
08 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire rack for complete cooling.

# Expert Tips:

01 -
  • Unique Flavor: The roasted, earthy notes of hojicha powder create a tea-infused treat unlike any other.
  • Nutty Aroma: Browning the butter adds a layer of toasted depth that perfectly complements the tea.
  • Perfect Texture: Achieves that ideal balance of crisp edges and a soft, chewy middle.
02 -
  • Sprinkle a pinch of flaky sea salt on the cookies immediately after they come out of the oven to enhance the caramel notes of the brown butter.
  • Check ingredient labels for possible cross-contamination if you have specific allergies.
  • Avoid overmixing the dough once you add the dry ingredients to maintain a tender, chewy texture.
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