# Components:
→ Brown Butter
01 - 3/4 cup unsalted butter
→ Dry Ingredients
02 - 2 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder
→ Wet Ingredients
06 - 3/4 cup packed light brown sugar
07 - 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
# Method:
01 - Melt butter in a saucepan over medium heat. Continue cooking and swirling occasionally until butter foams, then browns and develops a nutty aroma, approximately 5 to 7 minutes. Immediately transfer to a heatproof bowl to stop the cooking process. Allow to cool for 10 minutes.
02 - In a medium bowl, whisk together flour, baking soda, salt, and hojicha powder until evenly distributed.
03 - In a large bowl, combine cooled brown butter, brown sugar, and granulated sugar. Whisk until well combined.
04 - Add egg, egg yolk, and vanilla extract to the butter mixture. Whisk until smooth and slightly thickened.
05 - Add dry ingredients to wet ingredients. Stir with a spatula until just combined; avoid overmixing.
06 - Cover dough and refrigerate for 30 minutes for thicker cookies, or proceed directly to baking if preferred.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough onto prepared sheets, spacing them approximately 2 inches apart.
09 - Bake for 10 to 12 minutes, or until edges are golden and centers are just set.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on baking tray for 5 minutes, then transfer to wire rack to cool completely.
