Save to Pinterest Indulge in the unique and comforting flavors of Hojicha Brownie Cookies. These soft and chewy treats offer a perfect harmony of earthy, roasted green tea notes and velvety white chocolate chunks for a sophisticated twist on a classic dessert.
Save to Pinterest Hojicha, a roasted Japanese green tea, provides a toasted, caramel-like flavor that pairs exquisitely with the sweetness of white chocolate. These cookies are a delight for tea enthusiasts and chocolate lovers alike, providing a balanced, not-too-sweet treat that is visually striking and deeply flavorful.
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
To ensure the best texture, make sure your egg is at room temperature before beating it into the sugar and butter mixture. This helps create that signature glossy, brownie-like top. Do not overmix the batter once the dry ingredients are added to keep the cookies tender.
Varianten und Anpassungen
For a deeper tea flavor, you can increase the hojicha powder to 15 g. If you aren't a fan of white chocolate, these cookies also taste wonderful with dark or milk chocolate chunks. For a touch of saltiness, sprinkle a few flakes of sea salt on top immediately after baking.
Serviervorschläge
Serve these cookies warm with a glass of cold milk or a freshly brewed cup of hot hojicha tea to enhance the roasted notes. They also make an excellent base for an ice cream sandwich when paired with vanilla or matcha ice cream.
Save to Pinterest Whether you're hosting a tea party or looking for a quick weekend baking project, these Hojicha Brownie Cookies are a guaranteed hit that brings a touch of Japanese fusion to your kitchen.
Common Recipe Questions
- → What does hojicha taste like?
Hojicha has a distinctive nutty, roasted flavor with earthy notes and lower caffeine content compared to other green teas. The roasting process gives it a warm, toasty character that pairs exceptionally well with chocolate and complements the sweetness in these cookies.
- → Can I substitute the hojicha powder?
While hojicha provides the unique flavor profile, you could substitute with matcha powder for a more grassy taste, or increase the cocoa powder for a double chocolate version. However, the roasted notes of hojicha are what make these cookies special and harder to replicate with other ingredients.
- → Why should cookies look slightly underbaked?
Removing cookies from the oven when centers appear slightly underbaked ensures they remain soft and chewy after cooling. The residual heat continues cooking them as they rest on the baking sheet, resulting in that perfect fudgy, brownie-like texture rather than hard or crispy cookies.
- → How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze individually wrapped cookies for up to 2 months and thaw at room temperature when ready to enjoy.
- → Can I use different types of chocolate?
Absolutely! While white chocolate beautifully complements the roasted hojicha notes, you can substitute with dark chocolate for a more intense contrast, or milk chocolate for a sweeter approach. You can also mix chocolate varieties or add chopped nuts for extra texture.