Pin It These Hojicha White Chocolate Cookies are a delightful fusion of traditional Japanese tea culture and classic baking. Infused with the deep, toasted notes of roasted green tea powder, these cookies offer a sophisticated flavor profile that is perfectly balanced by the sweet, creamy texture of white chocolate chips. They are tender, aromatic, and provide a unique twist on the traditional chocolate chip cookie.
Pin It The roasted aroma of hojicha is naturally nutty and smoky, which pairs exceptionally well with the buttery cookie dough. As they bake, your kitchen will be filled with a comforting, toasted scent, resulting in a batch of cookies that are as fragrant as they are delicious.
Ingredients
- Dry Ingredients: 200 g (1 2/3 cups) all-purpose flour, 2 tbsp hojicha powder, 1/2 tsp baking soda, 1/4 tsp salt
- Wet Ingredients: 115 g (1/2 cup) unsalted butter (softened), 120 g (2/3 cup) granulated sugar, 50 g (1/4 cup) light brown sugar (packed), 1 large egg, 1 tsp vanilla extract
- Add-ins: 120 g (3/4 cup) white chocolate chips
Instructions
- Step 1
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Step 2
- In a medium bowl, whisk together the flour, hojicha powder, baking soda, and salt. Set aside.
- Step 3
- In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2 minutes.
- Step 4
- Beat in the egg and vanilla extract until fully combined.
- Step 5
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Step 6
- Fold in the white chocolate chips evenly.
- Step 7
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Step 8
- Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
- Step 9
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For an extra boost of roasted tea flavor, try sprinkling a small pinch of hojicha powder on top of the dough mounds right before placing them in the oven. This adds both flavor and a beautiful visual touch.
Varianten und Anpassungen
If you prefer a different level of sweetness, you can substitute the white chocolate chips for dark or milk chocolate chips for a unique twist on this Japanese fusion treat.
Serviervorschläge
These cookies are best enjoyed with a warm cup of hojicha tea or cold milk. Store any leftovers in an airtight container at room temperature for up to 4 days to keep them tender and fresh.
Pin It With approximately 120 calories per cookie, these treats are a sophisticated and portion-friendly way to enjoy the aromatic qualities of Japanese hojicha tea in a classic dessert format. Enjoy your freshly baked fusion cookies!
Recipe FAQs
- → What does hojicha taste like in cookies?
Hojicha imparts a warm, roasted flavor with nutty and earthy notes. It's less bitter than other green teas, creating a subtle background that pairs beautifully with sweet white chocolate.
- → Can I use matcha instead of hojicha powder?
Yes, though the flavor will be more grassy and vibrant rather than roasted and nutty. Matcha also produces a brighter green color versus hojicha's reddish-brown hue.
- → Why are my cookies spreading too much?
Chill the dough for 30 minutes before baking if your kitchen is warm. Also ensure your butter wasn't overly softened, and measure flour accurately for proper structure.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to 4 days. The hojicha flavor develops more depth after the first day. They can also be frozen for up to 3 months.
- → What's the best way to achieve soft centers?
Remove the cookies from the oven when edges are set but centers still look slightly underbaked. They'll continue cooking on the hot baking sheet during the 5-minute cooling period.
- → Can I make these dairy-free?
Substitute vegan butter and dairy-free white chocolate chips. The texture may vary slightly, but the hojicha flavor will still shine through beautifully.