Hojicha White Chocolate Cookies

Discover the enchanting world of Japanese fusion with these Hojicha White Chocolate Cookies. These tender treats are infused with the deep, roasted essence of hojicha tea, creating a sophisticated flavor profile that is beautifully balanced by the melt-in-your-mouth creaminess of white chocolate chips. Whether you are a tea aficionado or simply looking for a new twist on the classic cookie, this recipe delivers a subtly sweet and aromatic experience in every bite.

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Baking these cookies fills your kitchen with a cozy, toasted scent that is truly irresistible. It is a simple way to elevate your dessert game using pantry staples and a few tablespoons of high-quality hojicha powder.

Ingredients

• Dry Ingredients: 200 g (1 2/3 cups) all-purpose flour, 2 tbsp hojicha powder (roasted green tea), 1/2 tsp baking soda, 1/4 tsp salt
• Wet Ingredients: 115 g (1/2 cup) unsalted butter, softened, 120 g (2/3 cup) granulated sugar, 50 g (1/4 cup) light brown sugar, packed, 1 large egg, 1 tsp vanilla extract
• Add-ins: 120 g (3/4 cup) white chocolate chips

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Instructions

Step 1

Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, hojicha powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2 minutes.

Step 4

Beat in the egg and vanilla extract until fully combined.

Step 5

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Step 6

Fold in the white chocolate chips evenly.

Step 7

Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.

Step 8

Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.

Step 9

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zusatztipps für die Zubereitung

To enhance the visual appeal and add an extra punch of flavor, try sprinkling a small pinch of hojicha powder over the cookies immediately before placing them in the oven. This highlights the roasted tea theme perfectly.

Varianten und Anpassungen

If you want to experiment with different flavors, you can substitute the white chocolate chips with dark or milk chocolate chips for a bolder, more intense contrast against the earthy hojicha notes.

Serviervorschläge

Serve these cookies alongside a warm cup of roasted tea or a glass of milk. For the best quality, store any leftovers in an airtight container at room temperature for up to 4 days.

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These Hojicha White Chocolate Cookies are the perfect aromatic treat for any occasion. Enjoy the balance of toasted tea and creamy sweetness in every bite of this unique Japanese fusion dessert.

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

Check price on Amazon

Recipe FAQs

→ What does hojicha taste like?

Hojicha has a distinctive roasted, earthy flavor with notes of caramel and a subtle sweetness. Unlike other green teas, it's low in tannins which gives it a smooth, mellow character that pairs beautifully with creamy white chocolate.

→ Can I use loose leaf hojicha instead of powder?

For best results, use hojicha powder which incorporates evenly into the dough. If you only have loose leaf, grind it finely in a clean coffee grinder or spice mill before measuring. The powder ensures consistent flavor distribution throughout each cookie.

→ Why did my cookies spread too much?

Excess spreading usually indicates warm dough or softened butter. Chill the dough for 15-20 minutes before scooping if your kitchen is warm. Also ensure you're measuring flour correctly by spooning it into the measuring cup rather than packing it down.

→ Can I freeze the dough?

Yes, scoop the dough onto a baking sheet and freeze until solid, then transfer to an airtight container. Bake from frozen, adding 1-2 minutes to the baking time. This is perfect for having fresh-baked treats on demand.

→ What chocolate substitutes work well?

Dark chocolate creates a sophisticated bittersweet contrast, while milk chocolate offers a more familiar sweetness. White chocolate remains the traditional choice as its creaminess best complements hojicha's roasted, nutty undertones.

→ How do I know when they're done baking?

The cookies are ready when edges appear set and lightly golden while centers still look slightly soft. They'll continue cooking on the hot baking sheet during the 5-minute cooling period, resulting in perfectly chewy textures.