Pin It These Hojicha and Brown Butter Cookies are a rich, aromatic treat that combines the nutty depth of browned butter with the unique caramel and roasted notes of Japanese hojicha tea. Perfectly balanced, they offer a crisp texture on the edges while remaining soft and chewy in the center.
Pin It This recipe yields 20 cookies and is categorized as medium difficulty. With a preparation time of 20 minutes and a cooking time of 12 minutes, you can have these flavorful sweets ready to enjoy in no time.
Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 2 tbsp hojicha powder (roasted green tea), 1/2 tsp baking soda, 1/2 tsp fine sea salt.
- Wet Ingredients: 3/4 cup (170 g) unsalted butter, 1 cup (200 g) brown sugar (packed), 1/4 cup (50 g) granulated sugar, 1 large egg (at room temperature), 1 egg yolk (at room temperature), 2 tsp vanilla extract.
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2
- In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool for 10 minutes.
- Step 3
- In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
- Step 4
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Step 5
- Add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
- Step 6
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Step 8
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
When browning the butter, stir frequently to ensure it browns evenly without burning. Cooling the butter for 10 minutes before mixing ensures the sugar doesn't melt and the eggs don't cook prematurely.
Varianten und Anpassungen
If you prefer a different tea flavor, you can substitute the hojicha powder with matcha powder to create a vibrant green tea variation of these cookies.
Serviervorschläge
For an enhanced flavor profile, sprinkle a pinch of flaky sea salt on the cookies immediately after they come out of the oven. These cookies pair beautifully with a cup of roasted hojicha tea or a cold glass of milk.
Pin It Each cookie contains approximately 145 calories, 7 g of total fat, 19 g of carbohydrates, and 2 g of protein. Note that this recipe contains wheat (gluten), eggs, and dairy; please check ingredient labels for possible cross-contamination.
Recipe FAQs
- → What does hojicha taste like?
Hojicha is a roasted Japanese green tea with deep caramel, toasty, and nutty notes. Unlike grassy green teas, it has a smooth, slightly sweet flavor that pairs beautifully with brown butter's rich nuttiness.
- → Why brown butter for cookies?
Browning butter removes water content and creates milk solids that toast to a golden color. This process adds intense nutty, caramel flavor that transforms ordinary cookies into something extraordinary.
- → Can I use matcha instead?
Absolutely. Matcha powder will create vibrant green cookies with a more vegetal, grassy flavor profile. The baking process mellows matcha's bitterness, but expect a different taste experience.
- → Why do these cookies have crisp edges and chewy centers?
The combination of brown sugar, proper fat-to-flour ratio, and slightly underbaking creates this ideal texture. The edges set quickly while the centers remain soft and fudgy.
- → How should I store these?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or unbaked dough scoops for up to 3 months.