Save Experience the sophisticated fusion of Japanese tea culture and classic baking with these Hojicha Brown Butter Cookies. These buttery, nutty treats are infused with roasted hojicha tea, offering a delicate balance between earthy tea notes and rich caramelized flavors that will delight any palate.
Save By carefully browning the butter until it reaches a fragrant, nutty stage and combining it with premium roasted green tea powder, you create a cookie with a complex depth of flavor and a beautifully tender crumb.
Ingredients
- Brown Butter: 170 g (3/4 cup) unsalted butter
- Dry Ingredients: 250 g (2 cups) all-purpose flour, 1 tsp baking soda, 1/2 tsp fine sea salt, 2 tbsp hojicha powder (roasted green tea)
- Wet Ingredients: 150 g (3/4 cup) packed light brown sugar, 50 g (1/4 cup) granulated sugar, 1 large egg, 1 large egg yolk, 2 tsp pure vanilla extract
- Optional Toppings: Flaky sea salt, for sprinkling
Instructions
- 1. Prepare the Brown Butter
- Melt the butter in a saucepan over medium heat. Continue to cook, swirling occasionally, until the butter foams, then browns and smells nutty (about 5–7 minutes). Immediately pour into a heatproof bowl and let cool for 10 minutes.
- 2. Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, and hojicha powder.
- 3. Cream Butter and Sugars
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Whisk until well combined.
- 4. Add Wet Ingredients
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
- 5. Combine
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined; do not overmix.
- 6. Chill (Optional)
- Cover and chill the dough for 30 minutes for thicker cookies.
- 7. Preheat and Prep
- Preheat the oven to 175°C (350°F). Line two baking sheets with parchment paper.
- 8. Scoop
- Scoop tablespoon-sized balls of dough onto the sheets, spacing them about 5 cm (2 inches) apart.
- 9. Bake
- Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
- 10. Finish
- Immediately sprinkle with flaky sea salt. Cool on the tray for 5 minutes, then transfer to a wire rack.
Zusatztipps für die Zubereitung
When browning the butter, watch it closely after the foaming stage as it can go from browned to burnt very quickly. Chilling the dough is a great way to ensure your cookies have a soft, thick center rather than spreading too thin during the baking process.
Varianten und Anpassungen
For extra texture and sweetness, try folding in white chocolate chips or chopped pecans. These additions complement the earthy hojicha powder and rich caramelized butter notes beautifully.
Serviervorschläge
Serve these cookies alongside a warm cup of roasted hojicha tea to amplify the flavors. The sprinkling of flaky sea salt on top is essential for cutting through the sweetness and highlighting the toasted notes of the tea.
Save With their golden edges and tender crumb, these Hojicha Brown Butter Cookies are a sophisticated treat that brings a unique Japanese fusion flair to your dessert table. Enjoy the comforting warmth of roasted tea in every bite.
Cooking Guide
- → What does hojicha taste like?
Hojicha has a distinct earthy, nutty flavor with roasted notes similar to coffee but without the bitterness. It's milder than other green teas, with caramel undertones that pair beautifully with buttery desserts.
- → Can I substitute the hojicha powder?
Matcha powder works as a substitute, though it will create a more grassy, vibrant flavor profile. Alternatively, try roasted green tea leaves ground into a fine powder. The flavor intensity may vary slightly.
- → Why is chilling the dough optional?
Chilling for 30 minutes helps solidify the brown butter, resulting in thicker cookies with better texture. However, you can bake immediately if you prefer thinner, crispier edges with softer centers.
- → How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies or scoop and freeze raw dough balls to bake fresh anytime. Both keep well for up to 1 month frozen.
- → What's the purpose of brown butter here?
Browning the butter removes water content and creates milk solids that toast to a golden brown, adding rich nutty and caramel flavors. This complements hojicha's roasted notes, creating depth beyond regular butter.