Save Experience the ultimate fusion of nutty richness and roasted elegance with these Hojicha and Brown Butter Cookies. By browning the butter, we unlock a deep, caramel-like base that perfectly complements the earthy, toasted notes of hojicha tea powder. These cookies offer a sophisticated twist on a classic treat, boasting crackly edges and a soft, chewy heart.
Save Whether you are a tea lover or simply looking for a more complex cookie flavor, this recipe delivers a satisfying depth that standard chocolate chip cookies can't match. The preparation is straightforward, making these accessible for bakers of all levels.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp hojicha powder (roasted green tea)
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2
- In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool for 10 minutes.
- Step 3
- In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
- Step 4
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Step 5
- Add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
- Step 6
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Step 8
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
When browning the butter, watch it closely as it can go from golden to burnt very quickly. Stirring frequently ensures even cooking and prevents the milk solids from sticking to the bottom of the pan. Additionally, avoid overmixing the dough once the flour is added to ensure the cookies remain chewy and soft.
Varianten und Anpassungen
For a vibrant green tea variation, you can substitute the hojicha powder with high-quality matcha powder. If you prefer a more textured cookie, consider folding in some chopped white chocolate or toasted walnuts after combining the wet and dry ingredients.
Serviervorschläge
These cookies pair beautifully with a cup of freshly brewed roasted hojicha tea or a cold glass of milk. For an extra treat, serve them alongside a scoop of vanilla bean ice cream to complement the deep, nutty flavors.
Save Enjoy these aromatic Hojicha and Brown Butter Cookies as a delightful afternoon snack or a unique dessert for your next gathering. Their distinctive toasted tea flavor and irresistible texture are sure to impress.
Recipe FAQs
- → What does hojicha taste like?
Hojicha is a roasted green tea with deep caramel notes and a nutty, slightly earthy flavor. Unlike grassy green teas, hojicha has a smooth, mellow taste that pairs beautifully with butter and sugar in baked goods.
- → Can I use matcha instead?
Yes, you can substitute hojicha powder with matcha powder for a vibrant green tea variation. The flavor will be more grassy and fresh rather than roasted and caramel-like.
- → Why brown butter?
Browning butter removes water content and creates golden milk solids that add nutty, toasty depth. This complements hojicha's roasted profile and creates a more complex, sophisticated cookie.
- → How do I know when they're done?
The cookies are ready when edges are golden brown but centers still appear slightly soft. They'll continue cooking on the hot baking sheet, resulting in perfect crisp-chewy texture.
- → Can I freeze the dough?
Scoop dough into balls, freeze on a baking sheet until firm, then transfer to an airtight bag. Bake from frozen, adding 1-2 minutes to the baking time.
- → What's the best way to store them?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies and thaw at room temperature when ready to enjoy.