Pin Experience a delightful twist on a classic treat with these Hojicha Brownie Cookies. These soft and chewy cookies perfectly blend the nutty, roasted notes of hojicha—a Japanese roasted green tea—with the creamy sweetness of white chocolate. It's an irresistible combination that brings a cozy, sophisticated flavor to your afternoon tea or snack time.
Pin The addition of unsweetened cocoa powder enhances the earthy depth of the hojicha, creating a brownie-like richness in cookie form. The white chocolate chunks melt into the dough, providing pockets of creaminess that contrast beautifully with the toasted tea aroma.
Ingredients
- 120 g all-purpose flour
- 20 g unsweetened cocoa powder
- 12 g hojicha powder (roasted green tea powder)
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 115 g unsalted butter, melted and slightly cooled
- 120 g light brown sugar
- 50 g granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 100 g white chocolate, chopped or chips
Instructions
- Step 1
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Step 2
- In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt.
- Step 3
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
- Step 4
- Beat in the egg and vanilla extract until smooth and glossy.
- Step 5
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Step 6
- Fold in the white chocolate pieces.
- Step 7
- Scoop tablespoons of dough onto prepared baking sheets, spacing about 5 cm (2 inches) apart.
- Step 8
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Step 9
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
To ensure the best texture, use a room-temperature egg so the fats emulsify properly. Don't overbake these cookies; they should still look slightly soft in the middle when you take them out of the oven to maintain their chewy, brownie-like consistency.
Varianten und Anpassungen
For those who prefer a more intense tea flavor, you can increase the hojicha powder to 15 g. If you aren't a fan of white chocolate, dark or milk chocolate chunks make for an equally delicious and decadent alternative.
Serviervorschläge
Serve these cookies with a cold glass of milk to balance the rich cocoa and tea notes, or pair them with a hot cup of hojicha for the ultimate roasted tea experience. They also store well, keeping their chewiness for several days in an airtight container.
Pin With their unique flavor profile and satisfying texture, these Hojicha Brownie Cookies are sure to impress any tea lover. Enjoy the smoky, sweet, and chocolatey goodness in every bite!
Recipe FAQ
- → What does hojicha taste like?
Hojicha has a distinctive nutty, roasted flavor with earthy undertones and subtle sweetness. Unlike regular green tea, it's lower in caffeine and has a toasty profile that pairs beautifully with chocolate.
- → Can I use regular green tea powder instead of hojicha?
You could substitute matcha or green tea powder, though the flavor will be different. Hojicha's roasted character is what makes these cookies unique. Matcha will give a grassier, more vegetal taste.
- → Why should I underbake the cookies slightly?
Removing cookies when centers look slightly underbaked ensures they stay soft and chewy as they cool. The residual heat continues cooking them, setting the structure while maintaining that desirable fudgy texture.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze individually wrapped cookies for up to 2 months. Thaw at room temperature before serving.
- → Can I make the dough ahead of time?
Yes, scoop the dough onto a baking sheet and freeze until solid. Transfer frozen dough balls to a freezer bag and bake straight from frozen, adding 1-2 minutes to the baking time.
- → What other chocolate works well with hojicha?
White chocolate complements hojicha's roasted notes perfectly, but dark or milk chocolate also work. Dark chocolate creates a more intense, sophisticated version while milk chocolate makes them sweeter and more indulgent.