Hojicha Brown Butter Cookies (Printable Version)

Buttery cookies with roasted hojicha and browned butter for nutty, caramel flavors.

# What You'll Need:

→ Brown Butter

01 - 170 g (3/4 cup) unsalted butter

→ Dry Ingredients

02 - 250 g (2 cups) all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder (roasted green tea)

→ Wet Ingredients

06 - 150 g (3/4 cup) packed light brown sugar
07 - 50 g (1/4 cup) granulated sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 2 teaspoons pure vanilla extract

→ Optional Toppings

11 - Flaky sea salt for sprinkling

# Directions:

01 - Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams, then browns and emits a nutty aroma, approximately 5 to 7 minutes. Immediately transfer to a heatproof bowl to halt cooking. Allow to cool for 10 minutes.
02 - In a medium bowl, whisk together flour, baking soda, salt, and hojicha powder until evenly distributed.
03 - In a large bowl, combine brown butter, brown sugar, and granulated sugar. Whisk until thoroughly incorporated.
04 - Add egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
05 - Add dry ingredients to wet ingredients. Stir with a spatula until just combined; avoid overmixing.
06 - Cover dough and refrigerate for 30 minutes for optimal thickness, though this step is optional.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing them approximately 2 inches apart.
09 - Bake for 10 to 12 minutes, or until edges are golden brown and centers are just set.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The brown butter and hojicha create a flavor depth that makes people pause mid-bite and ask what they're tasting.
  • They're genuinely easy to make, requiring nothing fancier than a saucepan and basic whisking.
  • That flaky sea salt finish transforms simple butter cookies into something that feels intentional and a little bit fancy.
02 -
  • Brown butter can burn in seconds once it turns color, so the moment it smells toasty and looks deep golden, it's done—patience here saves the whole batch.
  • Hojicha powder can sometimes be hard to find, but it's completely worth the hunt; regular green tea powder creates an entirely different flavor that's sharper and more grassy.
03 -
  • Use a kitchen thermometer if you're nervous about browning the butter; it should reach around 120°C (250°F) before you pour it out, and cooling it matters as much as browning it does.
  • If you can't find hojicha powder, look for it labeled as roasted green tea or hoji-cha at Japanese grocery stores, or order it online—it's becoming easier to find and worth the effort.
Go Back