Hojicha White Chocolate Cookies

The first time I encountered hojicha was at a tiny Tokyo café where the owner served it in a chipped cup, explaining how roasting transforms green tea into something earthy and deeply comforting. That cozy afternoon stuck with me, and when I started experimenting with baking, combining those smoky notes with sweet white chocolate felt like rediscovering that moment in cookie form. The aroma that fills your kitchen while these bake is absolutely intoxicating, somewhere between roasted nuts and warm tea.

I made these for my sister's birthday last autumn, not sure how she'd feel about tea in her cookies, and she texted me three days later asking if I'd stashed any away because they were haunting her dreams. Now they're the most requested treat in my family, especially during those grey afternoons when you need something warm and comforting.

Ingredients

• 200 g all-purpose flour: The foundation of these tender cookies, providing just enough structure to hold those gorgeous chunks of white chocolate
• 2 tbsp hojicha powder: This roasted green tea is the soul of the recipe, infusing every bite with that characteristic nutty, toasty flavor that makes these cookies unforgettable
• 1/2 tsp baking soda: Gives these cookies their perfect slight rise and tender crumb
• 1/4 tsp salt: Essential for balancing the sweet white chocolate and enhancing the hojicha's natural flavors
• 115 g unsalted butter softened: Room temperature butter creams beautifully with the sugars, creating that perfect chewy texture we all love in cookies
• 120 g granulated sugar: Provides sweetness and helps create those slightly crisp edges while keeping centers tender
• 50 g light brown sugar packed: Adds moisture and a subtle caramel depth that complements the roasted tea notes beautifully
• 1 large egg: Binds everything together while contributing to the cookies' rich texture
• 1 tsp vanilla extract: A warm background note that bridges the gap between the earthy hojicha and creamy white chocolate
• 120 g white chocolate chips: Sweet, creamy pockets that contrast perfectly with the sophisticated tea flavor throughout

Instructions

Get your oven ready:

Preheat to 175°C (350°F) and line two baking sheets with parchment paper, because nothing ruins a baking mood faster than cookies stuck to the pan

Whisk your dry ingredients:

In a medium bowl, combine the flour, hojicha powder, baking soda, and salt until evenly distributed

Cream the butter and sugars:

Beat the softened butter with both sugars until light and fluffy, about 2 minutes, creating tiny air pockets that make these cookies wonderfully tender

Add the wet ingredients:

Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl to make sure everything is well combined

Combine the mixtures:

Gradually add the dry ingredients to the wet mixture, mixing just until you no longer see streaks of flour, because overmixing makes tough cookies

Fold in the white chocolate:

Gently incorporate the white chocolate chips until evenly distributed throughout the dough

Scoop the dough:

Drop tablespoon-sized mounds onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading

Bake to perfection:

Bake for 10 to 12 minutes, watching for edges that are set while centers still look slightly soft, which guarantees that perfect chewy texture

Cool and enjoy:

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack, because they need this time to set properly

Save

These have become my go-to gift for neighbors and coworkers, something unexpected that sparks conversation and always earns requests for the recipe. There's something magical about watching someone take that first bite, the confusion turning to delight as they recognize those familiar cookie comforts transformed by something new and wonderful.

The Magic of Hojicha

Unlike matcha's bright grassiness, hojicha offers this deep, roasted character that comes from being cooked over high heat, which mellows the caffeine while developing these incredible toasty, almost caramel-like notes. It's what makes these cookies feel sophisticated yet approachable, the kind of treat that works just as well with afternoon tea as they do for late-night studying.

Making Them Your Own

I've discovered that swapping half the white chocolate for chopped macadamia nuts adds this incredible crunch that takes these cookies to another level entirely. A friend of mine mixes in dried cranberries for a holiday version that's become legendary in her circle, while another sprinkles flaky sea salt on top before baking for that sweet-salty combination that nobody can resist.

Storage and Sharing

These cookies stay remarkably fresh in an airtight container at room temperature for up to four days, though in my house they rarely make it past day two. I've also frozen the dough balls and baked them straight from the freezer, just adding an extra minute or two to the baking time, which means you can have freshly baked cookies whenever the craving strikes.

• Wrap baked cookies individually if you're planning to gift them, keeping them fresh and making presentation effortless
• For maximum hojicha aroma, let these cool completely before storing, as trapping that heat can make the cookies soft rather than chewy
• A brief 10-second zap in the microwave revives day-old cookies beautifully, bringing back that fresh-baked warmth

Save

Whether you're a tea enthusiast or just someone who appreciates a cookie that's a little different from the usual, these hojicha white chocolate cookies have a way of becoming a new favorite. Happy baking, and may your kitchen always smell like roasted tea and melted chocolate.

Recipe Q&A

→ What does hojicha taste like in baked goods?

Hojicha brings warm, roasted notes with subtle caramel undertones to these treats. The tea is less grassy than matcha, offering a mellow, slightly nutty flavor that complements the creamy sweetness of white chocolate beautifully without overpowering the dough.

→ Can I use hojicha tea leaves instead of powder?

For consistent distribution and flavor, powder works best. If you only have loose leaf tea, grind it finely in a spice grinder or mortar and pestle before measuring. You'll need approximately 3 tablespoons of loose leaves to yield the 2 tablespoons of powder required.

→ Why chill the dough before baking?

While this version bakes immediately, chilling the dough for 30 minutes can help prevent excessive spreading and enhance flavor development. If your kitchen is particularly warm or you prefer thicker cookies, refrigerate the scooped dough while the oven preheats.

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

The edges should appear set and lightly golden while centers still look slightly soft. They'll continue cooking on the hot baking sheet during the 5-minute cooling period. Removing them when slightly underbaked ensures that desired tender, chewy texture.

→ Can I freeze the dough for later?

Absolutely. Scoop the dough onto a baking sheet and freeze until solid, then transfer to an airtight container or freezer bag. Bake from frozen, adding 1-2 minutes to the baking time. This way you can enjoy freshly baked treats whenever the craving strikes.

→ What other chocolate varieties work well?

Dark chocolate creates a sophisticated contrast with the roasted tea notes, while milk chocolate offers a sweeter, more classic profile. For extra indulgence, try chopped white chocolate bars or a mix of different varieties. Each variation brings its own unique character.