# What You Need:
→ Brown Butter
01 - 170 g (3/4 cup) unsalted butter
→ Dry Ingredients
02 - 250 g (2 cups) all-purpose flour
03 - 1/2 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 1 tbsp hojicha powder (roasted green tea)
06 - 2 tsp Earl Grey tea leaves (from 2 bags, finely ground)
→ Wet Ingredients
07 - 150 g (3/4 cup) light brown sugar, packed
08 - 50 g (1/4 cup) granulated sugar
09 - 1 large egg
10 - 1 large egg yolk
11 - 2 tsp pure vanilla extract
→ Optional Add-ins
12 - 100 g (2/3 cup) white chocolate chips or chopped white chocolate
# How-To Steps:
01 - Melt butter in a saucepan over medium heat. Cook, stirring frequently, until butter foams and turns golden brown with nutty aroma, about 5-7 minutes. Remove from heat and cool for 10 minutes.
02 - Whisk together flour, baking soda, salt, hojicha powder, and ground Earl Grey tea leaves in a bowl until evenly combined.
03 - Combine cooled brown butter, brown sugar, and granulated sugar in a large mixing bowl. Beat until well incorporated. Add egg, egg yolk, and vanilla extract. Mix until smooth and creamy.
04 - Gradually add dry ingredients to wet mixture, mixing just until incorporated. Fold in white chocolate chips if using. Avoid overmixing to prevent tough cookies.
05 - Cover dough and refrigerate for at least 1 hour, up to overnight. Chilling enhances flavor development and prevents excessive spreading during baking.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop chilled dough into 2-tbsp mounds, spacing 2 inches apart on prepared sheets.
07 - Bake for 10-12 minutes until edges are set and centers remain slightly soft. Watch carefully to prevent overbaking.
08 - Let cookies rest on baking sheet for 5 minutes to set. Transfer to wire rack to cool completely.
