Hojicha Brownie Cookies

The first time I encountered hojicha, I was sitting in a tiny Tokyo café watching steam curl off my cup. The owner explained how roasting green tea transforms it into something completely different—earthy, caramelized, almost like coffee but gentler. That flavor haunted me for months until I wondered: what if I baked it into something sweet? These cookies became my answer, merging that roasted tea personality with the creaminess of white chocolate in a way that feels like discovering a new favorite language.

I brought a batch to a book club meeting last autumn, and the conversation stopped mid-sentence when people took their first bites. Someone asked if they were coffee cookies, another guessed caramel, and when I explained it was roasted green tea, three people immediately asked for the recipe. Now they are my go-to when I need something impressive but straightforward.

Ingredients

• 120 g all-purpose flour: Provides the structure without making these cookies tough or cakey
• 20 g unsweetened cocoa powder: Adds subtle depth that lets hojicha shine instead of competing
• 12 g hojicha powder: The star ingredient—roasted green tea brings nutty, caramel notes you cannot get elsewhere
• 1/2 tsp baking powder: Just enough lift for that perfect crackly edge and soft center
• 1/2 tsp fine sea salt: Intensifies both the chocolate and hojicha flavors
• 115 g unsalted butter, melted: Melted butter creates those irresistible chewy edges and fudgy middles
• 120 g light brown sugar: Adds moisture and caramel undertones that complement the roasted tea
• 50 g granulated sugar: Helps create the crisp exterior while keeping centers soft
• 1 large egg: Binds everything together and provides richness
• 1 tsp vanilla extract: Rounds out the flavors and adds aromatic warmth
• 100 g white chocolate: Creamy sweetness that plays beautifully against hojichas earthiness

Instructions

Preheat and prep your baking space:

Set your oven to 175°C (350°F) and line two baking sheets with parchment paper so nothing sticks later.

Whisk the dry foundation:

In a medium bowl, combine flour, cocoa powder, hojicha powder, baking powder, and salt until everything is evenly distributed.

Build the wet mixture:

In a large bowl, stir melted butter with both sugars until no sugar crystals remain and the mixture looks glossy.

Add egg and vanilla:

Beat in the egg and vanilla extract until the mixture turns smooth and takes on a shiny, emulsified look.

Combine wet and dry:

Gradually fold the dry ingredients into the wet mixture, mixing just until no flour streaks remain.

Fold in the white chocolate:

Gently incorporate the white chocolate pieces so they are evenly distributed without overworking the dough.

Scoop and space the dough:

Drop tablespoons of dough onto your prepared sheets, leaving about 5 cm (2 inches) between each cookie.

Bake until barely set:

Bake for 10–12 minutes until edges look firm but centers still appear slightly underbaked and soft.

Cool completely:

Let the cookies rest on the pan for 5 minutes, then move them to a wire rack until they reach room temperature.

Save

My sister now requests these for every birthday instead of cake. She says the combination tastes like comfort she never knew she needed, and I have started keeping extra hojicha in the pantry just for those moments.

Getting The Texture Right

Melted butter is the secret weapon here. Creamed butter creates fluffy cakey cookies, but melted butter gives you those brownie edges and fudgy centers. Do not rush the cooling step after melting—hot butter can partially cook your egg and change the final texture dramatically.

Understanding Hojicha

Regular matcha is steamed, but hojicha gets roasted over charcoal, which completely transforms its flavor profile. You end up with notes that remind people of coffee, toffee, and roasted nuts all at once. It is worth seeking out a high-quality powder because cheaper versions can taste stale or flat.

Make Ahead Strategy

The dough actually improves after a night in the refrigerator—the flavors deepen and the flour hydrates more fully. Scoop the dough balls, freeze them on a baking sheet, then transfer to a bag for fresh baked cookies whenever the craving strikes.

• You can bake frozen dough balls directly—just add one to two minutes to the baking time
• Room temperature dough spreads more, so chilled dough means thicker, chewier cookies
• Store baked cookies in an airtight container with a slice of bread to keep them soft for days

Save

I hope these cookies find their way into your kitchen and maybe even into the hands of someone who needs a little unexpected joy in their day.

Recipe Q&A

→ What does hojicha taste like in baked goods?

Hojicha brings nutty, roasted notes with subtle earthiness that pairs beautifully with chocolate. In these cookies, it creates a sophisticated flavor profile reminiscent of coffee but without the bitterness or caffeine.

→ Why are the centers slightly underbaked?

Removing cookies while centers look slightly underbaked ensures they stay soft and chewy rather than becoming crisp or dry. The residual heat continues cooking them as they cool on the baking sheet.

→ Can I substitute the hojicha powder?

Matcha powder works but will result in a grassier, more bitter flavor. For a different twist, try ground espresso or cinnamon, though the unique roasted tea notes will be lost.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months or freeze scooped dough balls to bake fresh anytime.

→ What type of white chocolate works best?

High-quality white chocolate baking bars chopped into chunks melt better than chips and distribute more evenly throughout the dough. Avoid white candy coating which lacks real cocoa butter.

→ Can I make these gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. The texture may be slightly more crumbly but still delicious.