Hojicha Brownie Cookies (Printable)

Soft chewy cookies with roasted hojicha and creamy white chocolate. Easy Japanese fusion dessert ready in 27 minutes.

# Components:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 3 tablespoons unsweetened cocoa powder
03 - 2 teaspoons hojicha powder (roasted green tea powder)
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

06 - 1/2 cup unsalted butter, melted and slightly cooled
07 - 3/4 cup light brown sugar
08 - 1/4 cup granulated sugar
09 - 1 large egg at room temperature
10 - 1 teaspoon vanilla extract

→ Mix-ins

11 - 3.5 ounces white chocolate, chopped or chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt.
03 - In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
04 - Beat in the egg and vanilla extract until smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture until just combined.
06 - Fold in the white chocolate pieces until evenly distributed.
07 - Scoop tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set and centers look slightly underbaked.
09 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The hojicha brings this sophisticated, toasty depth that regular chocolate cookies just can't touch without tasting pretentious.
  • They're soft and chewy after cooling, with edges that catch a bit of crisp—the texture balance feels almost accidental but totally intentional.
  • White chocolate chunks melt into warm spots that complement the earthy tea flavor instead of fighting it.
02 -
  • The underbaked look in the center is not a mistake—that's where the chew comes from, and it's the difference between cookies that taste fresh an hour later and ones that taste stale by bedtime.
  • Room temperature eggs mix into the dough smoothly without creating little cooked bits or scrambling, so don't skip this detail.
03 -
  • If you want a stronger hojicha flavor, bump the powder up to 15 g and reduce the cocoa powder to 17 g so the texture stays balanced.
  • Weighing ingredients by grams instead of cups eliminates guessing and makes these cookies consistent every single time you make them.
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