Hojicha Brownie Cookies (Print Version)

Soft cookies with roasted hojicha and white chocolate, ready in under 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup (120g) all-purpose flour
02 - 3 tablespoons (20g) unsweetened cocoa powder
03 - 2 teaspoons (12g) hojicha powder
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup (115g) unsalted butter, melted and slightly cooled
07 - 3/4 cup (120g) light brown sugar, packed
08 - 1/4 cup (50g) granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 3.5 ounces (100g) white chocolate, chopped or chips

# How to Make:

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 until evenly distributed.
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, being careful not to overmix.
06 - Fold in the white chocolate pieces until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set and centers appear slightly underbaked.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The hojicha brings this subtle, toasty depth that makes people pause mid-bite trying to figure out what they're tasting.
  • They stay chewy for days, which honestly beats the drying-out problem I had with every other cookie I attempted.
  • White chocolate melts into pockets of creaminess that balance the earthy tea and cocoa perfectly.
02 -
  • Pulling them out slightly underbaked is the difference between a chewy cookie and a dried-out one, so trust your instincts even if the centers look a little soft.
  • Hojicha powder quality varies wildly between brands, so if your first batch tastes too subtle, try increasing it to 15 g next time without hesitation.
03 -
  • Slightly cooling the melted butter before mixing prevents the egg from cooking and keeps the dough smooth and workable.
  • The secret to that perfect chewy center is recognizing that cookies continue cooking on the pan after you pull them out, so take them out slightly early.
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