# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 3 tablespoons unsweetened cocoa powder
03 - 2 tablespoons plus 1 teaspoon hojicha powder
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
06 - 8 tablespoons unsalted butter, melted and slightly cooled
07 - 3/4 cup light brown sugar
08 - 1/4 cup granulated sugar
09 - 1 large egg at room temperature
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 3.5 ounces white chocolate, chopped or chips
# Method:
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 evenly distributed.
03 - In a large bowl, combine melted butter, light brown sugar, and granulated sugar, stirring until well incorporated.
04 - Beat in the egg and vanilla extract until the mixture becomes smooth and glossy.
05 - Gradually fold the dry ingredient mixture into the wet mixture, stirring until just combined.
06 - Fold in the chopped white chocolate pieces until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes until the edges are set and the centers appear slightly underbaked.
09 - Cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
