Hojicha Brown Butter Cookies (Printable)

Nutty brown butter meets caramel-roasted hojicha in these crisp-edged, chewy-centered treats.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons hojicha powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter
06 - 1 cup packed brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg, room temperature
09 - 1 egg yolk, room temperature
10 - 2 teaspoons vanilla extract

# How To Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Melt butter in a small saucepan over medium heat. Continue cooking, stirring frequently, until butter foams and turns golden brown with a nutty aroma, approximately 4-5 minutes. Remove from heat and let cool for 10 minutes.
03 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt until well blended.
04 - In a large bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add egg, egg yolk, and vanilla extract, mixing until fully incorporated.
05 - Add dry ingredients to wet ingredients. Stir until just combined—do not overmix to maintain tender texture.
06 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart to allow for spreading.
07 - Bake for 10-12 minutes, or until edges are golden and centers remain slightly soft for chewy texture.
08 - Let cookies cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

# Expert Suggestions:

01 -
  • The brown butter adds a deeply nutty, caramel flavor that makes these cookies taste like they came from a professional bakery
  • Hojicha brings these roasted, toasty notes that pair perfectly with the brown butter for a sophisticated twist on the classic cookie
  • They have the ideal texture, crisp edges with a chewy center that gets even better on day two
02 -
  • Do not walk away from the butter while it is browning because it goes from golden to burned in seconds
  • Let the browned butter cool before adding it to your eggs or you will scramble them
  • These cookies continue baking on the hot sheet, so pulling them out when centers look slightly underdone is the secret to the perfect chewy texture
03 -
  • Sprinkle flaky sea salt on the cookies immediately after baking for a sweet-salty contrast that makes these completely irresistible
  • Use a kitchen scale to measure your flour because too much flour makes these cookies dense instead of chewy
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