Hojicha White Chocolate Cookies (Print Version)

Tender baked treats infused with roasted hojicha tea and balanced by creamy white chocolate chips for a subtly sweet, aromatic finish.

# What You Need:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 3/4 cup white chocolate chips

# How To Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, hojicha powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter with granulated sugar and brown sugar until light and fluffy, approximately 2 minutes.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Gently fold white chocolate chips into dough until evenly distributed.
07 - Drop tablespoon-sized mounds onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are set and centers appear slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The hojicha creates this sophisticated roasted flavor that keeps these cookies from being cloyingly sweet
  • White chocolate plays perfectly against the earthy tea notes, creating a balance that makes it impossible to eat just one
02 -
  • Underbaking slightly is your friend here, as these continue cooking on the hot baking sheet and firm up beautifully while cooling
  • Hojicha powder can clump, so whisk it thoroughly with the flour to avoid pockets of concentrated tea flavor
03 -
  • Room temperature ingredients are non-negotiable here, as cold butter or eggs will prevent proper creaming and affect the final texture
  • Invest in good quality hojicha powder, since the flavor is the star of the show and cheaper brands can taste dusty or bitter
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