Hojicha White Chocolate Cookies (Print)

Tender cookies featuring roasted hojicha tea paired with creamy white chocolate for an aromatic, subtly sweet Japanese fusion treat.

# Components:

→ Dry Ingredients

01 - 1 2/3 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 3/4 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, approximately 2 minutes.
04 - Beat in egg and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until incorporated.
06 - Fold in white chocolate chips evenly throughout dough.
07 - Scoop tablespoon-sized mounds 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 soft.
09 - Allow cookies to rest on baking sheet for 5 minutes before transferring to wire rack for complete cooling.

# Expert Advice:

01 -
  • They taste like you've unlocked some hidden Japanese bakery, but they come together in less time than it takes to watch a show.
  • The white chocolate softens into little pockets of sweetness while the hojicha keeps things grounded and sophisticated, never cloying.
  • They stay tender for days in an airtight container, which means you can actually enjoy them without rushing.
02 -
  • Do not overbake these cookies, they'll continue cooking on the hot sheet and will firm up as they cool, that slight wobble in the center is exactly what you want.
  • Hojicha powder can clump, so sift it with your flour if you have a sifter, or whisk very thoroughly, otherwise you'll get bitter concentrated pockets in some cookies.
03 -
  • Room temperature butter is essential, cold butter won't cream properly and you'll end up with dense cookies instead of tender ones.
  • The cookies are done when the edges look set but the center still jiggles slightly, they'll firm up as they cool and you'll have that perfect tender-crisp texture.
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