# Components:
→ Dry Ingredients
01 - 4.2 oz all-purpose flour
02 - 0.7 oz unsweetened cocoa powder
03 - 0.4 oz hojicha powder (roasted green tea powder)
04 - 0.5 tsp baking powder
05 - 0.5 tsp fine sea salt
→ Wet Ingredients
06 - 8.1 oz unsalted butter, melted and slightly cooled
07 - 4.2 oz light brown sugar
08 - 1.8 oz granulated sugar
09 - 1 large egg at room temperature
10 - 1 tsp vanilla extract
→ Mix-ins
11 - 3.5 oz white chocolate, chopped or chips
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt.
03 - In a large bowl, mix melted butter, light brown sugar, and granulated sugar until well combined.
04 - Beat in the egg and vanilla extract until the mixture is smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture until just combined, taking care not to overmix.
06 - Fold in the white chocolate pieces gently until evenly distributed.
07 - Scoop tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set and centers appear slightly underbaked.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
