Hojicha Brown Butter Cookies (Print Version)

Roasted hojicha tea meets nutty brown butter in these chewy cookies with golden edges and caramel undertones.

# What You Need:

→ Brown Butter

01 - 3/4 cup unsalted butter

→ Dry Ingredients

02 - 2 cups all-purpose flour
03 - 1 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 2 tbsp hojicha powder (roasted green tea)

→ Wet Ingredients

06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 2 tsp pure vanilla extract

→ Optional Toppings

11 - Flaky sea salt, for sprinkling

# How To Make It:

01 - Melt butter in saucepan over medium heat. Cook, swirling occasionally, until butter foams then browns and smells nutty (5-7 minutes). Pour immediately into heatproof bowl to stop cooking. Cool for 10 minutes.
02 - In medium bowl, whisk together flour, baking soda, salt, and hojicha powder until well combined.
03 - In large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Whisk until well blended and smooth.
04 - Add egg, egg yolk, and vanilla extract to butter mixture. Whisk until smooth and slightly thickened.
05 - Add dry ingredients to wet ingredients. Stir with spatula until just combined; do not overmix.
06 - Cover and refrigerate dough for 30 minutes for thicker cookies (optional step).
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Drop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart.
09 - Bake for 10-12 minutes until edges are golden and centers are just set.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on tray for 5 minutes, then transfer to wire rack.

# Expert Advice:

01 -
  • The brown butter gives these cookies an incredible nutty richness you cant get any other way
  • Hojichas roasted, earthy notes create such a sophisticated flavor that surprises everyone who expects chocolate chip
  • They strike that perfect balance between crisp edges and chewy centers that makes a cookie truly memorable
02 -
  • The brown butter needs those full 10 minutes to cool slightly, otherwise it will start cooking your eggs when you mix them in
  • Overmixing the dough develops too much gluten, making these tender treats turn disappointingly tough
  • Hojicha powder can clump, so whisk it really thoroughly with the dry ingredients for even flavor distribution
03 -
  • Watch the butter like a hawk once it starts foaming, because it goes from browned to burned in mere seconds
  • Room temperature ingredients incorporate more easily, so let your eggs sit out while the butter browns and cools
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