# What You Need:
→ Brown Butter
01 - 3/4 cup unsalted butter
→ Dry Ingredients
02 - 2 cups all-purpose flour
03 - 1 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 2 tbsp hojicha powder
→ Wet Ingredients
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 2 tsp pure vanilla extract
→ Optional Toppings
11 - Flaky sea salt for sprinkling
# How-To Steps:
01 - Melt butter in a saucepan over medium heat, swirling occasionally until foaming subsides and milk solids turn golden brown with a nutty aroma, approximately 5–7 minutes. Pour immediately into a heatproof container to halt cooking and allow to cool for 10 minutes.
02 - In a medium mixing bowl, whisk together flour, baking soda, fine sea salt, and hojicha powder until uniformly blended.
03 - In a large bowl, combine cooled brown butter with light brown sugar and granulated sugar. Whisk thoroughly until fully incorporated and mixture appears glossy.
04 - Add whole egg, egg yolk, and vanilla extract to butter mixture. Whisk until emulsified and slightly thickened.
05 - Fold dry ingredients into wet mixture using a spatula, stirring only until flour streaks disappear. Avoid overmixing to prevent tough texture.
06 - Cover bowl and refrigerate dough for 30 minutes to minimize spreading during baking, resulting in thicker cookies with chewy centers.
07 - Set oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop rounded tablespoon portions of dough onto prepared baking sheets, leaving 2 inches of space between each cookie to allow for spreading.
09 - Bake for 10–12 minutes until edges turn golden brown while centers remain slightly soft and underdone.
10 - Immediately sprinkle with flaky sea salt if using. Let cookies rest on baking sheet for 5 minutes to set before transferring to wire rack to cool completely.
