Hojicha Brownie Cookies (Printable Version)

Soft chewy cookies with roasted hojicha and white chocolate flavors

# What You'll Need:

→ Dry Ingredients

01 - 4.2 oz all-purpose flour
02 - 0.7 oz unsweetened cocoa powder
03 - 0.4 oz hojicha powder (roasted green tea powder)
04 - 0.5 teaspoon baking powder
05 - 0.5 teaspoon fine sea salt

→ Wet Ingredients

06 - 4 oz unsalted butter, melted and slightly cooled
07 - 4.2 oz light brown sugar
08 - 1.8 oz granulated sugar
09 - 1 large egg at room temperature
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 3.5 oz white chocolate, chopped or chips

# Directions:

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, combine melted butter, light brown sugar, and granulated sugar, mixing until well incorporated.
04 - Beat in the egg and vanilla extract into the wet mixture until smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture, stirring until just combined without overmixing.
06 - Fold in the white chocolate pieces gently into the dough.
07 - Scoop tablespoons 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 underbaked.
09 - Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're impossibly soft and chewy with a sophisticated hojicha flavor that surprises people who think they're just regular brownies.
  • White chocolate scattered throughout adds pockets of sweetness that balance the roasted, almost bitter notes beautifully.
  • Ready from start to finish in under 30 minutes, so you can satisfy a craving without an all-day baking project.
02 -
  • The moment these cookies look slightly underbaked is the moment you pull them out—they'll firm up as they cool and stay chewy inside, which is exactly where the magic happens.
  • Using melted butter instead of creamed butter fundamentally changes the texture from cakey to chewy; don't skip this step or swap it.
03 -
  • Keep your white chocolate in the freezer for 30 minutes before chopping so the pieces hold their shape and don't melt into the dough during mixing.
  • If your cookies spread too thin, your butter was too warm or your flour was packed too tightly—next batch, let the butter cool longer and measure flour by weight if possible.
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