Hojicha Brown Butter Cookies (Print Version)

Buttery, nutty cookies infused with roasted hojicha tea, balancing earthy notes with rich caramelized flavors.

# What You'll Need:

→ Brown Butter

01 - 3/4 cup unsalted butter

→ Dry Ingredients

02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder

→ Wet Ingredients

06 - 3/4 cup packed light brown sugar
07 - 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 and swirling occasionally until butter foams, then browns and releases a nutty aroma, approximately 5 to 7 minutes. Pour immediately into 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 cooled brown butter with light 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, avoiding overmixing to prevent tough cookies.
06 - Cover dough and refrigerate for 30 minutes for thicker, chewier cookies. This step is optional but recommended.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing them approximately 2 inches apart to allow for spreading.
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 baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Tips:

01 -
  • The roasted hojicha powder provides a unique, deep tea flavor.
  • Brown butter adds a complex, caramelized, and nutty dimension.
  • It is a simple, vegetarian-friendly recipe that yields 24 delicious cookies.
02 -
  • Chill the dough for at least 30 minutes if you prefer a thicker, less spread-out cookie.
  • Watch the butter closely; once it starts smelling nutty and browning, it can burn quickly.
  • Immediately sprinkle with flaky sea salt while the cookies are still warm to help the salt stick.
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