Hojicha Brown Butter Cookies (Print View)

Rich cookies combining nutty brown butter with caramel notes from roasted hojicha tea. Crisp edges, chewy centers.

# What You’ll Need:

→ 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

# Method:

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 while stirring frequently until butter foams and turns golden brown with a nutty aroma, approximately 4-5 minutes. Remove from heat and allow to cool for 10 minutes.
03 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
04 - In a large bowl, combine 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 them approximately 2 inches apart.
07 - Bake for 10-12 minutes until edges are golden and centers remain soft.
08 - Let cookies cool on baking sheets for 5 minutes before transferring to wire rack for complete cooling.

# Expert Advice:

01 -
  • Rich and aromatic flavor from the combination of browned butter and roasted tea.
  • Ideal texture with a balance of crispiness and chewiness.
  • A unique Japanese-inspired twist on the classic butter cookie.
02 -
  • Ensure the butter cools for at least 10 minutes so it doesn't scramble the eggs.
  • Use room temperature eggs to ensure they emulsify properly with the fats and sugars.
  • Avoid overmixing once the flour is added to keep the texture soft and tender.
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