Brown Butter Hojicha Earl Grey Cookies

Experience a sophisticated twist on the classic cookie with this blend of nutty brown butter, roasted hojicha tea, and fragrant Earl Grey. These cookies offer a uniquely aromatic treat that combines the toasted depth of Japanese tea culture with the citrusy notes of a British classic, resulting in a perfectly balanced fusion dessert.

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Whether you are a tea connoisseur or simply looking for a more refined sweet treat, these cookies deliver a layered tasting experience. The addition of white chocolate provides a creamy sweetness that highlights the earthy hojicha and floral Earl Grey, making them an ideal companion for your afternoon tea break.

Ingredients

• Brown Butter: 170 g (3/4 cup) unsalted butter
• Dry Ingredients: 250 g (2 cups) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 tbsp hojicha powder (roasted green tea), 2 tsp Earl Grey tea leaves (from 2 bags, finely ground)
• Wet Ingredients: 150 g (3/4 cup) light brown sugar (packed), 50 g (1/4 cup) granulated sugar, 1 large egg, 1 large egg yolk, 2 tsp pure vanilla extract
• Optional Add-ins: 100 g (2/3 cup) white chocolate chips or chopped white chocolate

Instructions

1. Brown the Butter

In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let cool for 10 minutes.

2. Prepare Dry Ingredients

In a bowl, whisk together flour, baking soda, salt, hojicha powder, and ground Earl Grey tea leaves.

3. Mix Wet Ingredients

In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until well combined. Add the egg, egg yolk, and vanilla extract; mix until smooth.

4. Combine

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If using, fold in white chocolate chips.

5. Chill Dough

Cover and refrigerate the dough for at least 1 hour (up to overnight) for best flavor and texture.

6. Prepare to Bake

Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. Scoop dough into 2-tbsp mounds, spacing 5 cm (2 inches) apart.

7. Bake

Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.

8. Cool

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the absolute best flavor and texture, do not skip the chilling step. Letting the dough rest in the refrigerator overnight allows the tea leaves to fully hydrate and the flavors of the brown butter and sugars to meld, resulting in a deeper, more complex cookie.

Varianten und Anpassungen

If you prefer a bolder tea profile, you can increase both the hojicha powder and the Earl Grey leaves by 1/2 teaspoon. While white chocolate is the traditional pairing for these ingredients, high-quality dark chocolate chunks also offer a delicious, less sweet alternative.

Serviervorschläge

Serve these aromatic cookies warm or at room temperature. They pair exceptionally well with a hot cup of hojicha tea to mirror the roasted notes or a fragrant Earl Grey to emphasize the bergamot citrus notes.

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Enjoy these unique fusion treats that bring a touch of elegance to your cookie jar. With their rich aroma and tender crumb, they are sure to become a new favorite for your next gathering or quiet moment of indulgence.

Recipe FAQ

→ What makes brown butter special in these cookies?

Brown butter adds a rich, nutty flavor and subtle caramel notes that develop when milk solids toast during cooking. This depth perfectly complements the roasted and floral tea flavors.

→ Can I use different tea varieties?

While hojicha and Earl Grey create the intended fusion profile, you could experiment with other roasted teas like genmaicha or swap Earl Grey for Lady Grey. The flavor balance will shift accordingly.

→ Why is chilling the dough important?

Chilling for at least one hour allows the flour to hydrate fully and the tea flavors to infuse the dough. Overnight chilling deepens the flavor profile and helps cookies maintain their shape while baking.

→ What's the best way to grind tea leaves?

Use a mortar and pestle or clean coffee grinder to pulse Earl Grey leaves into a fine powder. Avoid over-grinding, which can make the tea bitter. A slightly coarse texture works well.

→ Can I make these without white chocolate?

Absolutely. These cookies shine on their own with just the butter-tea flavors. Dark chocolate, chopped pecans, or simply leaving them plain are all excellent variations.

→ How should I store these cookies?

Store in an airtight container at room temperature for up to 5 days. The flavors actually develop and deepen after the first day. They also freeze well for up to 3 months.