Hojicha Brown Butter Cookies (Print)

Buttery cookies with roasted hojicha and brown butter for rich, nutty flavor.

# Components:

→ Brown Butter

01 - 170g (3/4 cup) unsalted butter

→ Dry Ingredients

02 - 250g (2 cups) all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder

→ Wet Ingredients

06 - 150g (3/4 cup) packed light brown sugar
07 - 50g (1/4 cup) granulated sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 2 teaspoons pure vanilla extract

→ Optional Toppings

11 - Flaky sea salt for sprinkling

# Directions:

01 - Melt butter in a saucepan over medium heat. Continue cooking and swirling occasionally until the butter foams, then turns golden brown with a nutty aroma, approximately 5-7 minutes. Immediately transfer to a heatproof bowl to stop the cooking process. Allow to cool for 10 minutes.
02 - In a medium bowl, whisk together flour, baking soda, sea salt, and hojicha powder until evenly distributed.
03 - In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Whisk thoroughly until well incorporated.
04 - Add egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
05 - Add dry ingredients to the wet mixture. Stir with a spatula until just combined; avoid overmixing to maintain cookie texture.
06 - Cover the dough and refrigerate for 30 minutes for thicker, chewier cookies. This step is optional but recommended.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing them approximately 2 inches apart to allow for spreading.
09 - Bake for 10-12 minutes until edges are golden brown and centers are just set. Do not overbake.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • The deep, roasted flavor of hojicha pairs perfectly with caramelized brown butter.
  • A simple, easy-to-follow recipe that yields professional-looking results.
  • Versatile enough to be customized with chips or nuts.
  • Suitable for vegetarians and tea lovers alike.
02 -
  • Ensure the hojicha powder is fresh for the strongest aromatic profile.
  • Do not overmix the dough once the flour is added to keep the texture tender.
  • Use a cookie scoop for uniform sizes and even baking.
  • Add the flaky sea salt immediately after the cookies come out of the oven so it sticks to the surface.
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