Pin It Discover a sophisticated fusion of flavors with these Brown Butter Hojicha & Earl Grey Cookies. By blending the nutty depth of browned butter with the roasted, earthy notes of Japanese hojicha and the fragrant, citrusy aroma of British Earl Grey tea, you create a uniquely aromatic treat that stands out from the traditional cookie jar.
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The process of browning the butter is where the magic begins, as it transforms into a liquid gold with a distinct nutty scent. When combined with the finely ground tea leaves and premium vanilla, every bite of these cookies delivers a sophisticated sensory experience that pairs beautifully with a warm beverage.
Ingredients
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- Brown Butter: 170 g (3/4 cup) unsalted butter
- Dry Ingredients: 250 g (2 cups) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 tbsp hojicha powder (roasted green tea), 2 tsp Earl Grey tea leaves (finely ground)
- Wet Ingredients: 150 g (3/4 cup) light brown sugar, packed, 50 g (1/4 cup) granulated sugar, 1 large egg, 1 large egg yolk, 2 tsp pure vanilla extract
- Optional Add-ins: 100 g (2/3 cup) white chocolate chips or chopped white chocolate
Instructions
- Brown the Butter
- In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let cool for 10 minutes.
- Prepare Dry Ingredients
- In a bowl, whisk together flour, baking soda, salt, hojicha powder, and ground Earl Grey tea leaves.
- Mix Wet Ingredients
- In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until well combined. Add the egg, egg yolk, and vanilla extract; mix until smooth.
- Combine
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If using, fold in white chocolate chips.
- Chill Dough
- Cover and refrigerate the dough for at least 1 hour (up to overnight) for best flavor and texture.
- Bake
- Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. Scoop dough into 2-tbsp mounds, spacing 5 cm (2 inches) apart. Bake for 10–12 minutes, or until the edges are set and the centers are still slightly soft.
- Cool
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
Das Kühlen des Teigs für mindestens eine Stunde – oder noch besser über Nacht – ist entscheidend, um den Geschmack zu intensivieren und die perfekte Textur zu erreichen. Stellen Sie sicher, dass die Earl-Grey-Teeblätter sehr fein gemahlen sind, um eine gleichmäßige Verteilung zu gewährleisten.
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Varianten und Anpassungen
Für einen noch intensiveren Teegeschmack können Sie die Menge an Hojicha oder Earl Grey um jeweils einen halben Teelöffel erhöhen. Während weiße Schokolade hervorragend harmoniert, ist auch dunkle Schokolade eine exzellente Wahl für eine herbere Note.
Serviervorschläge
Servieren Sie diese rustikalen Cookies am besten mit einer heißen Tasse Hojicha oder Earl Grey Tee für die perfekte aromatische Ergänzung.
Pin It Whether you enjoy them as an afternoon snack or a sophisticated dessert, these Brown Butter Hojicha & Earl Grey Cookies offer a delightful blend of earthy and floral notes that will leave you reaching for just one more.
Recipe FAQs
- → What makes hojicha different from regular green tea?
Hojicha is roasted green tea with a nutty, caramel-like flavor and reddish-brown color. The roasting process reduces bitterness and creates earthy notes that pair beautifully with brown butter's toffee-like taste.
- → Can I substitute Earl Grey with another tea?
Yes, Lady Grey or lavender tea work well. However, Earl Grey's bergamot oil provides distinct floral citrus notes that complement hojicha's earthiness. The combination creates a complex flavor profile.
- → Why is chilling the dough necessary?
Chilling for at least one hour allows flour to hydrate fully and flavors to meld. Overnight chilling intensifies the tea infusion while preventing excessive spreading, resulting in thick cookies with chewy centers.
- → What's the best way to grind tea leaves?
Use a mortar and pestle or spice grinder for fine powder. Avoid over-processing, which creates heat that can affect flavor. Aim for texture similar to confectioners' sugar for even distribution.
- → How do I know when brown butter is ready?
Melt butter over medium heat until it foams, then watch for golden-brown specks and a nutty aroma. The milk solids will toast and create a rich, caramel fragrance—about 5-7 minutes total.
- → Can I make these dairy-free?
Substitute butter with vegan butter or coconut oil, though the flavor profile will change. The brown butter's nutty notes are essential, so use a vegan butter that browns well for closest results.
