# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ¼ cup unsweetened cocoa powder
03 - 1 tablespoon hojicha powder (roasted green tea powder)
04 - ½ teaspoon baking powder
05 - ½ teaspoon fine sea salt
→ Wet Ingredients
06 - ½ cup unsalted butter, melted and slightly cooled
07 - ½ cup packed light brown sugar
08 - ¼ cup granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - ⅔ cup white chocolate, chopped or chips
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined and smooth.
04 - Beat in the egg and vanilla extract until the mixture appears smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in the white chocolate pieces until evenly distributed throughout the dough.
07 - Scoop tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, until edges are set and centers look slightly underbaked for optimal chewiness.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
