Hojicha Brownie Cookies (Printable)

Soft chewy cookies with roasted hojicha and creamy white chocolate blend.

# What You’ll Use:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 3 tablespoons unsweetened cocoa powder
03 - 1 tablespoon hojicha powder (roasted green tea powder)
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 3/4 cup light brown sugar
08 - 1/4 cup granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 3.5 ounces white chocolate, chopped or chips

# How-To:

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, brown sugar, and granulated sugar, mixing until well incorporated.
04 - Beat egg and vanilla extract into the butter mixture until smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Fold white chocolate pieces into the batter until evenly distributed.
07 - Scoop tablespoon-sized portions 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 - Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • They're impossibly soft in the middle while the edges get just a tiny bit crispy, creating this texture that makes you want to eat three in a row.
  • The hojicha flavor is subtle enough that even skeptics enjoy them, but unmistakable once you know what you're tasting.
  • Ready in under 30 minutes from craving to cooling rack, so you can satisfy a dessert craving on a weeknight.
02 -
  • Those slightly underbaked centers are not a mistake—they set as they cool and stay soft for hours, while fully baked cookies go stale faster and lose their charm.
  • Hojicha powder can vary wildly in strength between brands, so taste a tiny bit of your dough if you're using a new one and decide if you want to add the extra 3 grams mentioned in the notes.
03 -
  • The smell while they bake is somehow subtle and impossible to ignore—if someone asks what you're making, just hand them one instead of explaining.
  • These cookies taste even better the next day after the flavors have settled, so baking them in the morning means better snacking by evening.
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