Hojicha Brown Butter Cookies

The smell of hojicha takes me back to a tiny tea shop in Kyoto where I first tasted this roasted green tea. The owner insisted it wasn't just for drinking, and she was right. These cookies started as an experiment on a rainy Sunday when brown butter was already bubbling on my stove. That first batch disappeared so fast I barely got to taste one warm from the oven.

Last winter I made a double batch for a cookie swap and watched them vanish within twenty minutes. My friend Sarah, who claims she doesn't like tea anything, ate three and demanded the recipe. Now they're my go-to when I need something that feels special without requiring hours of effort.

Ingredients

• Unsalted butter: Brown it slowly and watch carefully like it's a sleeping baby that might wake up cranky
• All-purpose flour: Spoon and level it gently rather than scooping directly from the bag
• Baking soda: Fresh baking soda makes all the difference for that perfect lift
• Fine sea salt: This balances the sweetness and makes the hojicha sing
• Hojicha powder: Sift it first to avoid those frustrating little clumps in your dough
• Light brown sugar: Pack it down into your measuring cup for accurate sweetness
• Granulated sugar: Creates those lovely crispy edges we all love
• Egg plus extra yolk: The yolk adds richness and keeps centers wonderfully tender
• Pure vanilla extract: Don't skimp here because it bridges all the flavors together
• Flaky sea salt: The finishing touch that makes these cookies memorable

Instructions

Brown your butter:

Melt butter over medium heat and swirl the pan occasionally as it foams then turns golden brown with that incredible nutty aroma that fills your whole kitchen

Prep the dry mix:

Whisk flour baking soda salt and sifted hojicha powder in a medium bowl until everything looks perfectly uniform

Combine butter and sugars:

Pour that beautiful brown butter over both sugars in a large bowl and whisk until you can't see any sugar crystals anymore

Add the eggs:

Drop in the whole egg plus the yolk and vanilla then whisk until the mixture looks smooth and slightly thicker

Mix it all together:

Fold the dry ingredients into the wet ones with a spatula stopping the moment you see the last streaks of flour disappear

Let it rest:

Cover your bowl and chill for thirty minutes because this little wait rewards you with thicker cookies with better flavor

Heat things up:

Preheat your oven to 175°C and line two baking sheets with parchment paper

Scoop and space:

Drop tablespoon sized mounds onto the sheets leaving about two inches between each one

Bake to perfection:

Slide them into the oven for ten to twelve minutes until edges are golden but centers still look slightly underdone

The final touch:

Sprinkle flaky salt immediately then let them cool on the tray for five minutes before moving them

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These have become my unofficial house cookie. Everyone who walks through my door gets offered one usually before they've even taken off their coat.

Finding Good Hojicha

I've learned that not all hojicha powder is created equal. Look for a deep reddish brown color with a toasty aroma that reminds you of coffee rather than grassy green tea.

Brown Butter Wisdom

After countless batches I've found that pouring the brown butter into a room temperature bowl stops the cooking at exactly the right moment. Transfer it immediately or it'll keep browning in that hot pan.

Make Ahead Magic

Scoop the entire batch of dough onto a parchment lined tray and freeze the balls solid. Transfer them to a bag and you can bake fresh cookies in twelve minutes anytime.

• Thaw frozen dough balls for ten minutes before baking
• Add an extra minute to the baking time for frozen dough
• Store baked cookies in a tin for up to five days

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There's something deeply satisfying about the way these cookies make your whole kitchen smell like a cozy Japanese tea house and a French bakery combined.

Recipe FAQ

→ What does hojicha taste like in cookies?

Hojicha adds earthy, nutty notes with subtle roasted tea flavors. It's less grassy than matcha, providing a warm, toffee-like profile that complements the brown butter beautifully.

→ Can I substitute regular butter for brown butter?

Yes, though you'll lose the nutty, caramel depth that brown butter provides. For the best flavor, we recommend taking the extra few minutes to brown the butter first.

→ Where can I find hojicha powder?

Look for hojicha powder at Japanese grocery stores, Asian markets, or online retailers specializing in tea products. Some well-stocked supermarkets may also carry it in the international aisle.

→ Why chill the dough before baking?

Chilling for 30 minutes helps prevent excessive spreading, resulting in thicker cookies with chewy centers and crisp edges. It also allows the flavors to meld together.

→ How should I store these cookies?

Keep in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough balls or baked cookies for up to 1 month.

→ What add-ins work well with hojicha?

White chocolate chips, chopped pecans, or toasted walnuts complement the roasted tea flavors. You could also add dark chocolate chunks for a bittersweet contrast.