Save Discover a unique twist on the classic treat with these Hojicha Brownie Cookies. These soft and chewy cookies blend the nutty, deeply roasted notes of hojicha—a Japanese roasted green tea—with the creamy sweetness of white chocolate for an irresistible dessert that is both sophisticated and comforting.
Save Hojicha offers a smoky, caramel-like flavor that pairs beautifully with cocoa powder. This recipe is an excellent introduction to Japanese fusion baking, turning simple pantry staples into a gourmet experience.
Ingredients
- 120 g all-purpose flour
- 20 g unsweetened cocoa powder
- 12 g hojicha powder (roasted green tea powder)
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 115 g unsalted butter, melted and slightly cooled
- 120 g light brown sugar
- 50 g granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 100 g white chocolate, chopped or chips
Instructions
- Step 1
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Step 2
- In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt.
- Step 3
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
- Step 4
- Beat in the egg and vanilla extract until smooth and glossy.
- Step 5
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Step 6
- Fold in the white chocolate pieces.
- Step 7
- Scoop tablespoons of dough onto prepared baking sheets, spacing about 5 cm (2 inches) apart.
- Step 8
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Step 9
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
Using a cookie scoop or tablespoon ensures that all cookies are uniform in size, which helps them bake evenly. Make sure to use parchment paper to prevent sticking and allow the cookies to rest on the pan for the full 5 minutes before moving them, as they are very soft when warm.
Varianten und Anpassungen
For a stronger hojicha flavor, increase the hojicha powder to 15 g. If you prefer a less sweet profile, you can swap the white chocolate for dark or milk chocolate. These cookies also freeze well for up to 2 months in an airtight container, making them a great make-ahead snack.
Serviervorschläge
These cookies are perfect for an afternoon tea treat. Serve them alongside a hot cup of hojicha tea or a cold glass of milk to complement the roasted green tea and rich white chocolate flavors.
Save Enjoy the rich, complex flavors of these Hojicha Brownie Cookies. They are a wonderful way to bring a taste of Japanese fusion into your kitchen with minimal effort.
Recipe Questions & Answers
- → What does hojicha taste like in cookies?
Hojicha adds nutty, roasted notes with subtle earthiness that pairs beautifully with chocolate. The roasting process reduces bitterness, creating a smooth, toasty flavor profile that balances the sweetness of white chocolate.
- → Can I use regular green tea powder instead of hojicha?
Matcha or regular green tea powder will taste grassier and more bitter since hojicha is specifically roasted. For the best results, stick with hojicha powder to achieve the intended nutty, mellow flavor.
- → Why are the centers slightly underbaked?
Removing cookies while centers look slightly underbaked ensures soft, fudgy textures. They continue cooking on the hot baking sheet during the 5-minute cooling period, setting perfectly without becoming dry or crumbly.
- → How should I store these cookies?
Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze in freezer bags for up to 2 months. Thaw frozen cookies at room temperature for 30 minutes before serving.
- → Can I make these gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture may vary slightly but should remain soft and chewy.
- → What chocolate works best with hojicha?
White chocolate creates the perfect pairing—its creamy sweetness highlights hojicha's roasted notes without overpowering them. Dark chocolate also works well for a more intense, bittersweet version.