Hojicha Brown Butter Cookies (Printable Version)

Buttery cookies featuring roasted hojicha and brown butter with earthy, caramelized notes.

# What You Need:

→ Brown Butter

01 - 170g (3/4 cup) unsalted butter

→ Dry Ingredients

02 - 250g (2 cups) all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder (roasted green tea)

→ Wet Ingredients

06 - 150g (3/4 cup) packed light brown sugar
07 - 50g (1/4 cup) granulated sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 2 teaspoons pure vanilla extract

→ Optional Toppings

11 - Flaky sea salt for sprinkling

# How To Make:

01 - Melt butter in a saucepan over medium heat. Continue cooking and swirling occasionally until the butter foams, then browns and develops a nutty aroma, approximately 5-7 minutes. Immediately pour into a heatproof bowl to stop the cooking process. Allow to cool for 10 minutes.
02 - In a medium bowl, whisk together the flour, baking soda, salt, and hojicha powder until evenly distributed.
03 - In a large bowl, combine the brown butter, brown sugar, and granulated sugar. Whisk until well combined and smooth.
04 - Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
05 - Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined; avoid overmixing to maintain tender cookies.
06 - Cover the dough and refrigerate for 30 minutes for thicker, chewier cookies. This step is optional but recommended.
07 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough onto the prepared sheets, spacing them approximately 2 inches apart to allow for spreading.
09 - Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Avoid overbaking to preserve softness.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Cooking Tips:

01 -
  • The roasted hojicha powder adds a unique, smoky depth of flavor.
  • Brown butter provides a complex, toffee-like richness.
  • A simple, one-bowl preparation makes this a high-reward, easy bake.
  • Perfectly balanced sweetness with a touch of flaky sea salt.
02 -
  • Carefully monitor the butter as it browns; it can go from nutty to burnt very quickly.
  • Using an additional egg yolk helps achieve a chewier and richer cookie texture.
  • Sprinkling the flaky sea salt immediately after the cookies come out of the oven ensures it adheres to the surface.
  • Avoid overmixing the dough once the flour is added to keep the cookies light and tender.
Go Back