Save These Hojicha Brown Butter Cookies are a nutty, buttery treat infused with roasted green tea. They offer a delicate balance between earthy tea notes and rich caramelized flavors, making them a perfect vegetarian dessert for any occasion.
Save The secret to these cookies is the combination of toasted milk solids from the browned butter and the deep, smoky profile of hojicha powder. The result is a fragrant, chewy cookie that brings a taste of a Japanese tea house into your home kitchen.
Ingredients
- 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
- 1. Brown the Butter
- 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.
- 2. Whisk Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, and hojicha powder.
- 3. Mix Butter and Sugars
- In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until well combined.
- 4. Add Egg and Vanilla
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
- 5. Combine the Dough
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined; do not overmix.
- 6. Optional Chill
- Cover and chill the dough for 30 minutes (optional, for thicker cookies).
- 7. Prepare for Baking
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- 8. Shape the Cookies
- Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them about 5 cm (2 inches) apart.
- 9. Bake
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- 10. Salt and Cool
- 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 is available at Japanese grocery stores or online. When preparing the dough, be careful not to overmix after adding the dry ingredients to ensure a tender cookie texture.
Varianten und Anpassungen
For extra flavor and crunch, try adding white chocolate chips or chopped pecans. Chilling the dough for 30 minutes is a great way to achieve thicker, chewier cookies if you have the extra time.
Serviervorschläge
Serve these cookies warm with a sprinkle of flaky sea salt alongside a cup of roasted green tea. They can be stored in an airtight container for up to a week or frozen for up to one month.
Save With their deep caramel hues and crinkled tops, these Hojicha Brown Butter Cookies are as beautiful as they are delicious. Enjoy the process of creating this unique Japanese-inspired dessert!
Recipe Questions & Answers
- → What does hojicha taste like in cookies?
Hojicha adds earthy, roasted notes with subtle sweetness. Unlike matcha's grassy flavor, hojicha brings warm, toasty undertones that pair beautifully with brown butter's nutty caramel notes.
- → Can I use regular butter instead of brown butter?
While possible, brown butter is essential for this cookie's signature flavor. The milk solids toast during heating, creating nutty, caramel notes that complement the roasted tea. Skipping it will result in less depth.
- → Where can I buy hojicha powder?
Find hojicha powder at Japanese grocery stores, Asian markets, or online specialty tea retailers. Ensure you're buying powder meant for baking or drinking, not loose leaf tea. Matcha powder makes a bright green but more grassy alternative.
- → Why chill the dough before baking?
Chilling for 30 minutes prevents excessive spreading in the oven, resulting in thicker cookies with chewy centers and crisp edges. It also allows flavors to meld and the flour to hydrate properly.
- → Can I add mix-ins to these cookies?
White chocolate chips highlight hojicha's earthy notes, while chopped pecans or walnuts complement the nutty brown butter. Avoid strong flavors that might overpower the delicate tea taste.
- → How should I store these cookies?
Keep baked cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies or unbaked dough balls for up to one month. Bake frozen dough balls, adding 1-2 minutes to baking time.