Hojicha White Chocolate Cookies (Printable Version)

Tender cookies infused with roasted hojicha and creamy white chocolate chips for a subtly sweet flavor.

# 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 Steps:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt. Set aside.
03 - In a large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy, approximately 2 minutes.
04 - Beat in egg and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, mixing just until incorporated.
06 - Fold in white chocolate chips evenly throughout dough.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10-12 minutes until edges are set and centers appear slightly soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack for complete cooling.

# Expert Tips:

01 -
  • They taste sophisticated without demanding you know anything about tea or baking.
  • The contrast between the roasted, earthy hojicha and creamy white chocolate feels like a small luxury you can make on a Tuesday afternoon.
02 -
  • Don't bake them until they look fully done or they'll be dry and cracky instead of tender, that moment when the edges are set but centers look soft is when you pull them out.
  • The hojicha powder can clump, so whisking it thoroughly with the other dry ingredients keeps the flavor consistent across all the cookies.
03 -
  • Weigh your ingredients if you can, it makes the recipe more consistent and these cookies are the kind where precision pays off in texture.
  • Sprinkle a tiny pinch of hojicha powder on top of each dough mound before baking if you want extra flavor and a beautiful visual reminder of what makes them special.
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