Hojicha Brown Butter Cookies (Print Version)

Nutty brown butter meets roasted hojicha in these crisp-edged, chewy-center cookies with caramel notes.

# What You 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 brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg, room temperature
09 - 1 egg yolk, room temperature
10 - 2 teaspoons vanilla extract

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Melt butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until butter foams and develops a golden brown color with nutty aroma, approximately 4-5 minutes. Remove from heat and allow to cool for 10 minutes.
03 - In a medium bowl, whisk together all-purpose flour, hojicha powder, baking soda, and fine sea salt until thoroughly combined.
04 - In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Whisk until smooth and well incorporated. Add the egg, egg yolk, and vanilla extract, mixing until fully blended.
05 - Add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix the dough.
06 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
07 - Bake for 10-12 minutes, until edges are golden brown and centers appear slightly soft and underbaked.
08 - Allow cookies to rest on baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The brown butter creates this incredible caramel undertone that pairs perfectly with hojichas roasted notes
  • You get that professional bakery texture with crispy edges and chewy centers without any complicated techniques
02 -
  • The brown butter needs to cool slightly or it will cook your eggs when you mix them in
  • Underbaking by just a minute makes all the difference for that fudgy center
03 -
  • Sprinkle flaky sea salt on immediately after baking while the cookies are still soft so it sticks
  • Use a kitchen scale if possible because too much flour makes these cakey instead of chewy
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