Save These Hojicha Brownie Cookies are soft and chewy treats that perfectly blend the earthy, roasted notes of Japanese green tea with the sweetness of creamy white chocolate. This easy Japanese Fusion recipe creates a unique dessert that is both sophisticated and comforting.
Save Hojicha, which is roasted green tea, gives these cookies a distinct smoky undertone that pairs beautifully with the traditional brownie texture. Whether you are a tea lover or a chocolate enthusiast, these cookies offer an irresistible balance of flavors.
Ingredients
- 120 g all-purpose flour
- 20 g unsweetened cocoa powder
- 12 g hojicha powder (roasted green tea powder)
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 115 g unsalted butter, melted and slightly cooled
- 120 g light brown sugar
- 50 g granulated sugar
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 100 g white chocolate, chopped or chips
Instructions
- Step 1
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Step 2
- In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt.
- Step 3
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
- Step 4
- Beat in the egg and vanilla extract until smooth and glossy.
- Step 5
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Step 6
- Fold in the white chocolate pieces.
- Step 7
- Scoop tablespoons of dough onto prepared baking sheets, spacing about 5 cm (2 inches) apart.
- Step 8
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Step 9
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
To ensure the best texture, use a room temperature egg so it emulsifies properly with the sugars and melted butter. Be careful not to overbake; the cookies will firm up as they cool on the wire rack. These cookies freeze well for up to 2 months in an airtight container.
Varianten und Anpassungen
For a more intense tea flavor, you can increase the hojicha powder to 15 g. If you prefer a less sweet profile, you can swap the white chocolate for dark or milk chocolate chips.
Serviervorschläge
Serve these cookies with a warm cup of hojicha tea to highlight the roasted notes, or enjoy them with a glass of cold milk. Each cookie contains approximately 150 calories and 7 g of total fat.
Save Enjoy these unique vegetarian treats that bring a touch of Japanese flair to your kitchen. With their cracked tops and melty chocolate centers, they are bound to become a new favorite in your baking rotation.
Cooking Guide
- → What does hojicha taste like in cookies?
Hojicha adds a nutty, roasted flavor with subtle earthy notes similar to coffee but without the bitterness. It's milder than matcha and pairs beautifully with white chocolate's sweetness.
- → Can I substitute the hojicha powder?
Matcha powder works but will give a grassier, more vibrant flavor. For a caffeine-free option, try roasted chicory or carob powder, though the flavor profile will change significantly.
- → Why should I slightly underbake these cookies?
Removing cookies when centers look slightly underbaked ensures they stay soft and chewy as they cool. They continue cooking on the hot pan, resulting in that perfect fudgy brownie-like texture.
- → How do I store hojicha cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked dough scoops or baked cookies for up to 2 months.
- → Can I use dark chocolate instead?
Absolutely. Dark chocolate creates a more sophisticated, less sweet profile. Milk chocolate also works well and enhances the cookie's creaminess. Choose based on your sweetness preference.
- → What makes these cookies chewy?
The combination of melted butter, brown sugar, and slightly underbaking creates chewiness. The brown sugar adds moisture while the melted butter develops a denser, fudgier texture than creamed butter.