Save to Pinterest Hojicha Brown Butter Cookies are buttery, nutty cookies infused with roasted hojicha tea, offering a delicate balance between earthy tea notes and rich caramelized flavors. These Japanese fusion treats are a unique addition to any dessert spread, combining the comfort of a classic cookie with the sophisticated aroma of roasted green tea.
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By browning the butter before mixing, you unlock a layer of complexity that mirrors the smoky notes of the hojicha. This recipe makes 24 vegetarian cookies that are just as beautiful to look at as they are to eat.
Ingredients
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- Brown Butter: 170 g (3/4 cup) unsalted butter
- Dry Ingredients: 250 g (2 cups) all-purpose flour, 1 tsp baking soda, 1/2 tsp fine sea salt, 2 tbsp hojicha powder (roasted green tea)
- Wet Ingredients: 150 g (3/4 cup) packed light brown sugar, 50 g (1/4 cup) granulated sugar, 1 large egg, 1 large egg yolk, 2 tsp pure vanilla extract
- Optional Toppings: Flaky sea salt, for sprinkling
Instructions
- Step 1
- Melt the butter in a saucepan over medium heat. Continue to cook, swirling occasionally, until the butter foams, then browns and smells nutty (about 5–7 minutes). Immediately pour into a heatproof bowl to stop the cooking. Let cool for 10 minutes.
- Step 2
- In a medium bowl, whisk together the flour, baking soda, salt, and hojicha powder.
- Step 3
- In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until well combined.
- Step 4
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
- Step 5
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined; do not overmix.
- Step 6
- Cover and chill the dough for 30 minutes (optional, for thicker cookies).
- Step 7
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Step 8
- Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them about 5 cm (2 inches) apart.
- Step 9
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- Step 10
- Immediately sprinkle with flaky sea salt, if desired. Cool on the tray for 5 minutes, then transfer to a wire rack.
Zusatztipps für die Zubereitung
Hojicha powder can typically be found at Japanese grocery stores or online. If you prefer thicker cookies, do not skip the 30-minute chilling step in the refrigerator. Ensure you use a heatproof bowl when transferring the browned butter to prevent any accidents.
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Varianten und Anpassungen
For extra flavor and texture, you can add white chocolate chips or chopped pecans into the dough before baking. If using a flavored hojicha powder, be sure to check for any additional allergens.
Serviervorschläge
These cookies are best served warm, showcasing the roasted tea flecks and brown butter swirls. For longer storage, they freeze well in an airtight container for up to 1 month.
Save to Pinterest Each cookie contains approximately 120 calories, 6 g of fat, 15 g of carbohydrates, and 2 g of protein. Enjoy these rich, earthy delights as a perfect accompaniment to your afternoon tea break.
Recipe Questions & Answers
- → What makes hojicha different from other teas?
Hojicha is roasted Japanese green tea with lower caffeine and distinct earthy, nutty notes. The roasting process gives it a reddish-brown color and mellower flavor compared to regular green teas.
- → Can I substitute the hojicha powder?
Matcha powder works but will create a more bitter, grassy flavor. For similar earthy notes, try finely ground roasted chai spices or reduce the powder and add extra vanilla.
- → Why chill the dough before baking?
Chilling prevents excessive spreading, creating thicker cookies with soft centers. Thirty minutes is sufficient, though overnight chilling intensifies the hojicha flavor.
- → How should I store these cookies?
Keep in an airtight container at room temperature for 5 days. For longer storage, freeze unbaked dough balls or baked cookies for up to 1 month.
- → What's the purpose of brown butter?
Browning butter removes water content and creates caramelized milk solids, adding deep nutty flavor that complements the roasted hojicha perfectly.
- → Can I make these gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking blend. Results may vary slightly in texture, but the flavor remains delicious.
