Hojicha Brown Butter Cookies (Print view)

Buttery cookies featuring roasted hojicha tea and caramelized brown butter flavors.

# List of Ingredients:

→ Brown Butter

01 - 6 oz 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

# Step-by-Step Directions:

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 halt the cooking process. Allow to cool for 10 minutes.
02 - In a medium bowl, whisk together flour, baking soda, sea salt, and hojicha powder until evenly distributed.
03 - In a large bowl, combine cooled brown butter, light brown sugar, and granulated sugar. Whisk until thoroughly incorporated.
04 - Add egg, egg yolk, and vanilla extract to the butter mixture. Whisk until the mixture becomes smooth and slightly thickened.
05 - Add dry ingredients to the wet mixture. Stir with a spatula until just combined, taking care not to overmix the batter.
06 - Cover the dough and refrigerate for 30 minutes for thicker cookies, or proceed directly to baking.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized portions of dough onto prepared sheets, spacing them approximately 2 inches apart.
09 - Bake for 10 to 12 minutes until edges are golden and centers are just set.
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.

# Expert Suggestions:

01 -
  • Brown butter does the heavy lifting here, giving you that nutty depth without needing chocolate or spices.
  • Hojicha brings a whisper of something unexpected—toasted, slightly smoky, completely addictive without overpowering the butter.
  • They're deceptively simple to make, yet they taste like you've been baking for years.
02 -
  • Brown butter will keep developing color even after you remove it from heat, so err on the side of removing it just before it smells fully nutty rather than waiting for the absolute peak.
  • Don't skip cooling the brown butter—pouring warm butter into the sugar mixture can begin cooking the egg, and you'll end up with scrambled bits rather than a smooth dough.
  • The hojicha flavor is subtle until the cookies cool completely; they taste richer and more complex the next day, so don't judge them straight from the oven.
03 -
  • If your hojicha powder seems clumpy, sift it with the flour—this distributes it evenly and eliminates any bitter spots from concentrated powder.
  • White chocolate chips or chopped pecans are lovely additions, but add them after the dry ingredients so they don't get crushed into the dough.
  • The flaky sea salt is optional but transformative; it creates a sweet-salty moment that lingers on your tongue.
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