Hojicha Brown Butter Cookies

Something magical happens when you brown butter and the kitchen fills with that toffee-like aroma. I discovered hojicha during a quiet afternoon in a tiny Tokyo tea shop and knew immediately it belonged in a cookie. The first time I made these, my roommate wandered in from her room asking what smelled like a cozy bakery. That was the moment I knew this combination was special.

Last winter I made a double batch for a cookie exchange and they disappeared before I could even set them on the serving table. My friend Sarah kept sneaking them from the cooling rack and eventually just admitted defeat. Now she requests them every time she visits.

Ingredients

• All-purpose flour: Provides the structure for that perfect chewy center we are aiming for
• Hojicha powder: This roasted green tea adds earthy caramel notes that balance the sweetness beautifully
• Baking soda: Helps the cookies spread just right and develop those crackly edges
• Fine sea salt: Intensifies all the flavors and keeps these from being too sweet
• Unsalted butter: Browning this creates the most incredible nutty foundation for the whole cookie
• Brown sugar: Adds moisture and deep molasses flavor that complements the hojicha
• Granulated sugar: Gives the edges that satisfying crispness
• Egg and yolk: The extra yolk makes these exceptionally rich and chewy
• Vanilla extract: Rounds everything out with warm comforting notes

Instructions

Brown your butter:

Melt the butter over medium heat until it foams and turns golden brown with a gorgeous nutty aroma then let it cool for about 10 minutes.

Whisk the dry ingredients:

Combine the flour hojicha powder baking soda and salt in a medium bowl.

Mix the wet ingredients:

Whisk the cooled browned butter with both sugars until smooth then beat in the egg extra yolk and vanilla until fully incorporated.

Combine everything:

Fold the dry ingredients into the wet mixture just until no flour streaks remain and do not overmix.

Scoop and bake:

Drop tablespoon-sized mounds onto parchment-lined baking sheets leaving 2 inches between each cookie and bake at 350°F for 10-12 minutes until edges are golden but centers still look soft.

Cool completely:

Let them rest on the hot baking sheets for 5 minutes to finish setting then transfer to a wire rack.

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My mom now keeps a stash of hojicha powder specifically for when I come home to visit. She says these cookies taste like a hug.

Getting That Perfect Brown Butter

Watch the butter like a hawk once it starts foaming because the transition from perfectly browned to burned happens in seconds. I use a light-colored stainless steel pan so I can see the color change clearly. Those browned milk solids at the bottom are where all the flavor lives.

Working with Hojicha

Hojicha is less finicky than matcha because it is already roasted which means it will not turn bitter if you bake it. You can find it at Japanese grocery stores or specialty tea shops. The powder should smell like roasted caramel not grassy like regular green tea.

Storage and Make-Ahead Tips

The dough actually tastes even better after chilling in the refrigerator for 24 hours as the flavors deepen and meld together. You can freeze scooped dough balls for up to three months and bake them straight from frozen just adding an extra minute or two. Store baked cookies in an airtight container with a slice of bread to keep them soft.

• Room temperature dough is easier to scoop so let chilled dough sit out for 15 minutes before baking
• These freeze beautifully once baked and are perfect for unexpected guests
• Warm a baked cookie for 10 seconds in the microwave to bring back that fresh-baked taste

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There is something deeply satisfying about a cookie that tastes both sophisticated and comforting at the same time. Hope these bring as much warmth to your kitchen as they have to mine.

Recipe Q&A

→ What does hojicha taste like in these cookies?

Hojicha adds roasted, caramel-like notes with subtle earthiness that complements the nutty brown butter. It's less grassy than matcha, offering a warmer, more comforting flavor profile perfect for baking.

→ Can I substitute the hojicha powder?

Yes, matcha powder works beautifully for a greener tea flavor. You could also try chai spice blend for warm spices or cocoa powder for a chocolate variation while keeping the brown butter base.

→ Why brown the butter first?

Browning butter transforms it into a golden, nutty ingredient with deep caramel notes. This process removes water content and creates milk solids that toast, adding incredible depth and richness to the final cookies.

→ How do I know when they're done baking?

The edges should be golden brown while the centers still look slightly soft. They'll continue cooking on the hot baking sheet during those 5 minutes of cooling time, setting into that perfect chewy texture.

→ Can I freeze the dough?

Absolutely. Scoop the dough onto a baking sheet, freeze until solid, then transfer to an airtight container. Bake from frozen, adding 1-2 minutes to the baking time. The dough keeps for up to 3 months.