Hojicha Brown Butter Cookies (Printable)

Buttery cookies with roasted hojicha tea, balancing earthy notes with caramelized richness.

# Components:

→ Brown Butter

01 - 170g (3/4 cup) unsalted butter

→ Dry Ingredients

02 - 250g (2 cups) all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 2 tablespoons hojicha powder (roasted green tea)

→ Wet Ingredients

06 - 150g (3/4 cup) packed light brown sugar
07 - 50g (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

# 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 5-7 minutes. Immediately transfer to a heatproof bowl to halt cooking. 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 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 desired.
07 - Preheat oven to 350°F (175°C). 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 10-12 minutes, or until edges are golden and centers are just set.
10 - Immediately sprinkle with flaky sea salt if desired. Cool on tray for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • The brown butter does something magical here, adding a nutty depth that makes people ask what your secret ingredient is.
  • Hojicha brings an unexpected sophistication without being bitter or overwhelming, like a whisper of autumn leaves in every bite.
  • They're genuinely easy to make, and your kitchen will smell like a cozy tea house mixed with a butter shop.
02 -
  • Brown butter can go from nutty to burnt in seconds, so stay close and listen for the shift in sound; it gets quieter as the water cooks off and louder as it foams.
  • Don't skip cooling the brown butter or your eggs will scramble; a 10-minute rest is the difference between silky dough and scrambled egg soup.
  • Hojicha powder varies in intensity between brands, so taste your dough before baking and adjust next time if you want more or less tea flavor.
03 -
  • Use a kitchen scale for the butter, sugars, and flour; the difference between 250 g and 270 g of flour changes the texture noticeably, and weight eliminates guessing.
  • Brown your butter the day before if that helps you relax; it keeps in the fridge for up to a week and actually tastes even better once the flavors have settled.
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