# What You Need:
→ Dry Ingredients
01 - 1 2/3 cups all-purpose flour
02 - 2 tablespoons hojicha powder (roasted green tea)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 2/3 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 3/4 cup white chocolate chips
# How To Make It:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together flour, hojicha powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter with granulated sugar and brown sugar until light and fluffy, approximately 2 minutes.
04 - Mix in egg and vanilla extract until fully incorporated into the butter mixture.
05 - Gradually add dry ingredients to wet mixture, mixing just until flour disappears.
06 - Gently fold white chocolate chips into dough until evenly distributed.
07 - Drop tablespoon-sized mounds onto prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are set and centers appear slightly soft.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
