# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 3 tablespoons unsweetened cocoa powder
03 - 1 tablespoon hojicha powder (roasted green tea powder)
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 1/2 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 2/3 cup white chocolate, chopped or chips
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt until uniform.
03 - In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined and smooth.
04 - Beat in the egg and vanilla extract until mixture appears glossy and fully incorporated.
05 - Gradually stir the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in the white chocolate pieces until evenly distributed throughout the dough.
07 - Drop tablespoons of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes until edges appear set while centers remain slightly underbaked and soft.
09 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
