Brown Butter Hojicha Earl Grey Cookies

The first time I browned butter for cookies, I nearly burned it. I was distracted by a phone call and suddenly caught that nutty, toasty scent filling the kitchen. That happy accident taught me that brown butter transforms ordinary cookies into something extraordinary. Now I make these hojicha and Earl Grey variations whenever I want to impress someone without saying a word. The smell alone stops people in their tracks.

I brought these to a book club meeting last fall, and honestly, the conversation about the cookies almost overshadowed the book discussion. Someone asked if they were from a bakery. Watching friends reach for seconds and thirds, trying to pinpoint what made them taste so special, that moment of kitchen victory still makes me smile. Now theyre my go-to whenever I need to show up with something memorable.

Ingredients

• Unsalted butter: 170 g (3/4 cup) because browning butter is the secret weapon that gives these cookies their deep, caramel complexity
• All-purpose flour: 250 g (2 cups) provides the structure needed to hold all those beautiful tea flavors together
• Baking soda: 1/2 tsp helps create that perfect rise and tender crumb structure
• Fine sea salt: 1/2 tsp enhances all the flavors and balances the sweetness beautifully
• Hojicha powder: 1 tbsp adds this wonderful roasted, nutty depth that pairs so well with the brown butter
• Earl Grey tea leaves: 2 tsp, finely ground from 2 tea bags, brings those lovely bergamot and floral notes
• Light brown sugar: 150 g (3/4 cup), packed, contributes moisture and that classic cookie flavor
• Granulated sugar: 50 g (1/4 cup) helps create crisp edges and that satisfying crackle on top
• Large egg plus egg yolk: The extra yolk adds richness and keeps cookies chewy
• Pure vanilla extract: 2 tsp rounds out all the flavors and adds warmth
• White chocolate: 100 g (2/3 cup) chips or chopped white chocolate, optional but highly recommended

Instructions

Brown the butter until it smells like heaven:

Melt butter in a saucepan over medium heat, stirring constantly until it foams and turns golden brown with those irresistible nutty aromas, about 5 to 7 minutes. Let it cool for 10 minutes so you dont scramble your eggs later.

Whisk together your dry ingredients:

Combine flour, baking soda, salt, hojicha powder, and ground Earl Grey in a bowl. Take a moment to appreciate how fragrant this mixture already smells.

Beat together the wet mixture:

In your large mixing bowl, combine cooled brown butter with both sugars until well combined. Add the egg, egg yolk, and vanilla, mixing until everything is smooth and glossy.

Combine everything gently:

Gradually add dry ingredients to wet, mixing just until you no longer see streaks of flour. Fold in white chocolate if using, being careful not to overmix.

Chill for better cookies:

Cover the dough and refrigerate for at least 1 hour, though overnight is even better for flavor development. This step is worth the wait.

Bake to perfection:

Preheat oven to 175°C (350°F) and line baking sheets with parchment. Scoop 2-tbsp mounds of dough, spacing them 5 cm apart. Bake 10 to 12 minutes until edges are set but centers still look slightly soft.

Let them rest:

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. This patience pays off with better texture.

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My neighbor came over while a batch was cooling once, and she stood in my kitchen just breathing in the air, trying to identify what smelled so incredible. We ended up eating them warm with tea while rain tapped against the window. Thats the kind of afternoon these cookies create.

Tea Selection Matters

Quality tea leaves make a noticeable difference here. Ive experimented with various brands and found that ceremonial-grade hojicha gives the deepest flavor, while a good quality Earl Grey with real bergamot oil provides the most aromatic results. Sometimes I grind slightly more than called for and taste the dough before chilling to adjust.

Making Them Your Own

These cookies are remarkably forgiving. Ive swapped the white chocolate for dark chocolate when feeling indulgent, or mixed in chopped toasted pecans for extra crunch. One memorable version included dried cranberries, which added this lovely tart contrast to all the rich, toasty flavors.

Storage and Serving Suggestions

These keep beautifully in an airtight container for up to five days, though they rarely last that long in my house. The flavors actually develop and mellow after the first day. I love serving them alongside a cup of the same teas used in the dough, creating this beautiful circular experience.

• Freeze unbaked dough balls for up to three months and bake straight from frozen, adding just 2 minutes to baking time
• Warm leftover cookies in a 150°C (300°F) oven for about 5 minutes to recreate that fresh-baked texture
• Package them in a tin with a tea bag for an incredibly thoughtful homemade gift

Save

Theres something deeply satisfying about serving a cookie that surprises people with its complexity. These never fail to create those small, perfect moments around the kitchen counter.

Recipe Q&A

→ What makes hojicha different from regular green tea?

Hojicha is roasted green tea that develops a reddish-brown color and nutty, caramel-like flavor. Unlike steamed green teas, hojicha has lower caffeine and a smoother taste that pairs exceptionally well with buttery baked goods and white chocolate.

→ Can I use loose Earl Grey tea instead of tea bags?

Absolutely. Use 2 teaspoons of loose Earl Grey leaves and grind them finely before mixing into the dry ingredients. This often provides a fresher, more aromatic flavor compared to pre-bagged tea.

→ Why is chilling the dough necessary?

Chilling for at least one hour allows the flour to hydrate fully and the flavors to meld together. Overnight chilling intensifies the tea flavors and prevents cookies from spreading too much during baking, resulting in thicker, chewier cookies with crisp edges.

→ What's the best way to grind tea leaves for baking?

Use a clean coffee grinder, mortar and pestle, or spice grinder to pulse tea leaves into a fine powder. Avoid over-grinding into a paste—aim for a texture similar to powdered sugar. This ensures even distribution throughout the dough.

→ Can I freeze the dough for later baking?

Yes, scoop the chilled dough into portions and freeze in an airtight container for up to 3 months. Bake frozen portions directly, adding 1-2 minutes to the baking time. This lets you enjoy freshly baked treats anytime.

→ What can I substitute for white chocolate?

Dark chocolate creates a sophisticated contrast with the tea flavors, while milk chocolate offers a milder sweetness. For a dairy-free version, use chopped dairy-free white chocolate or simply omit chocolate for pure tea-focused cookies.