Hojicha White Chocolate Cookies

The aroma of hojicha always takes me back to that tiny tea shop in Kyoto where the owner showed me how different roasting times create completely distinct flavor profiles. These cookies happened on a rainy Sunday when I was craving something cozy but wanted to bake something beyond the usual chocolate chip. The way the earthy, roasted notes play against sweet white chocolate feels like discovering a secret language between tea and dessert.

I brought a batch to my book club last month and watched three normally polite adults practically fight over the last one. My friend Sarah who claims she despises tea in any form took one bite and immediately asked for the recipe. Theres something about that smoky undertone that makes these feel grownup while still being utterly comforting and indulgent.

Ingredients

• 120 g all-purpose flour: The foundation that gives these cookies their structure without making them cakey or dense
• 20 g unsweetened cocoa powder: Deepens the flavor profile and adds that gorgeous mahogany color that makes people pause before biting
• 12 g hojicha powder: The star ingredient that brings those beautiful roasted, nutty notes unique to Japanese tea culture
• 1/2 tsp baking powder: Just enough lift to create those perfect cracked tops without making them puff up too much
• 1/2 tsp fine sea salt: Crucial for balancing the sweet white chocolate and amplifying all the subtle flavors
• 115 g unsalted butter melted and slightly cooled: Using melted butter instead of room temperature creates that irresistibly chewy, fudgy texture
• 120 g light brown sugar: Adds moisture and depth while helping create those crackly edges we all love
• 50 g granulated sugar: Provides crispness on the outside and balances the molasses notes from the brown sugar
• 1 large egg room temperature: Essential for structure and that glossy, smooth dough texture
• 1 tsp vanilla extract: Rounds everything out and bridges the gap between chocolate and tea flavors
• 100 g white chocolate chopped or chips: The creamy sweetness that perfectly complements the earthy hojicha

Instructions

Preheat your oven to 175C (350F) and line two baking sheets with parchment paper:

The parchment prevents sticking and makes cleanup effortless while the oven preheating ensures your cookies bake evenly from the moment they hit the rack

Whisk together flour, cocoa powder, hojicha powder, baking powder, and salt in a medium bowl:

Take your time here to really incorporate the hojicha evenly throughout the flour so every cookie has that consistent roasted flavor

Mix melted butter, brown sugar, and granulated sugar in a large bowl until well combined:

The mixture should look glossy and smooth with no visible sugar grains remaining

Beat in the egg and vanilla extract until smooth and glossy:

This step creates that beautiful emulsion that makes the cookies bake up with perfect texture

Gradually stir the dry ingredients into the wet mixture until just combined:

Be careful not to overmix as soon as you no longer see streaks of flour, stop mixing

Fold in the white chocolate pieces:

Use a spatula to gently distribute them evenly without breaking down the air youve built into the dough

Scoop tablespoons of dough onto prepared baking sheets, spacing about 5 cm (2 inches) apart:

I use a cookie scoop for uniform sizing, but two spoons work perfectly fine if you don't mind slightly irregular cookies

Bake for 10 to 12 minutes, until edges are set and centers look slightly underbaked:

They will continue cooking on the hot pan, so pulling them out when centers still look slightly soft guarantees that perfect chewy texture

Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely:

This resting period is essential for letting the cookies set without becoming too hard or crumbly

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My grandmother who grew up eating traditional Japanese sweets tried these and told me they taste like what would happen if a tea ceremony and an American bakery had a beautiful conversation. That might be the best description Ive ever heard for any recipe Ive created.

Getting The Most From Your Hojicha

Not all hojicha powder is created equal. I learned through trial and error that ceremonial grade hojicha from Japanese tea shops produces a much more nuanced flavor than the generic stuff you might find at international markets. The color should be a rich reddish brown, and the aroma should immediately remind you of roasted nuts and caramel.

Chocolate Pairing Secrets

While white chocolate is the classic pairing, I've discovered that high quality white chocolate with at least 30% cocoa butter makes a noticeable difference. Cheaper white chocolate often has too many stabilizers that can make the cookies taste waxy. If you're feeling adventurous, try adding some chopped macadamia nuts for extra texture.

Storage And Make-Ahead Tips

These cookies actually develop deeper flavor after 24 hours, which is rare for most baked goods. The hojicha seems to bloom and meld with the chocolate in ways that make them even better the next day.

• Scoop dough balls and freeze them raw on a baking sheet, then transfer to a bag for fresh baked cookies anytime
• Wrap cooled cookies tightly with a piece of white bread to keep them soft for nearly a week
• These freeze beautifully for up to two months if wrapped well in parchment and stored in an airtight container

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Whether you're a tea enthusiast or just someone who appreciates cookies that tell a story, these will find a permanent place in your baking rotation. Hope they bring as much warmth to your kitchen as they have to mine.

Recipe FAQ

→ What does hojicha taste like?

Hojicha has a distinctive nutty, roasted flavor with earthy notes similar to roasted coffee but without the bitterness. It's milder than matcha and carries warm, toasty undertones that pair beautifully with chocolate.

→ Can I use matcha instead of hojicha powder?

You can substitute matcha, though the flavor profile will change significantly. Matcha is more grassy and vegetal, while hojicha offers deeper roasted notes. If using matcha, consider reducing the amount slightly as its flavor can be more intense.

→ Why are my cookies spreading too much?

Excess spreading usually happens when the dough is too warm or the butter is overheated. Chill the dough for 15-20 minutes before baking if your kitchen is warm. Also ensure you're measuring flour correctly by spooning it into the measuring cup rather than packing it down.

→ How should I store these cookies?

Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw frozen cookies at room temperature for about 30 minutes before serving.

→ Can I make the dough ahead of time?

Absolutely! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time. You can also refrigerate the dough for up to 48 hours before baking for deeper flavor development.