# What You'll Need:
→ Brown Butter
01 - 170g (3/4 cup) unsalted butter
→ Dry Ingredients
02 - 250g (2 cups) all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder (roasted green tea)
→ Wet Ingredients
06 - 150g (3/4 cup) packed light brown sugar
07 - 50g (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
# How To Make It:
01 - Melt butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until foaming subsides, butter turns golden brown, and develops a nutty aroma, approximately 5-7 minutes. Pour immediately into a heatproof bowl to stop cooking. 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 browned butter, brown sugar, and granulated sugar. Whisk until well combined and incorporated.
04 - Add egg, egg yolk, and vanilla extract to butter mixture. Whisk until smooth and slightly thickened.
05 - Add dry ingredients to wet mixture. Stir with a spatula until just combined. Avoid overmixing to maintain tender cookie texture.
06 - Cover dough and refrigerate for 30 minutes for thicker, more textured cookies. This step is optional but recommended.
07 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing approximately 2 inches (5 cm) apart.
09 - Bake for 10-12 minutes until edges are golden brown and centers are just set. Avoid overbaking for chewy centers.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on baking sheet for 5 minutes, then transfer to wire cooling rack to cool completely.
