# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
05 - 3/4 cup unsalted butter
06 - 1 cup packed brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg, at room temperature
09 - 1 egg yolk, at room temperature
10 - 2 teaspoons vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Continue cooking and stirring frequently until butter foams and turns golden brown with nutty aroma, approximately 4-5 minutes. Remove from heat and cool for 10 minutes.
03 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add egg, egg yolk, and vanilla extract, mixing until fully incorporated.
05 - Add dry ingredients to wet ingredients. Stir until just combined, being careful not to overmix.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10-12 minutes, or until edges are golden and centers remain soft.
08 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
