Save Hojicha Brownie Cookies are a sophisticated fusion dessert that brings the comforting, toasty aroma of Japanese roasted green tea to the classic, fudgy brownie cookie. These soft and chewy treats offer a complex flavor profile where the smokiness of the hojicha meets the deep richness of cocoa, all balanced by creamy, melty pools of white chocolate.
Save Hojicha is made by roasting green tea leaves, which transforms the typical grassy notes into something much more earthy and caramel-like. When combined with the light brown sugar and cocoa in this recipe, it creates a dessert that is remarkably well-rounded and not overly sweet, making it a favorite for those who enjoy nuanced flavors.
Ingredients
- Dry Ingredients: 120 g all-purpose flour, 20 g unsweetened cocoa powder, 12 g hojicha powder (roasted green tea powder), 1/2 tsp baking powder, 1/2 tsp fine sea salt
- Wet Ingredients: 115 g unsalted butter (melted and slightly cooled), 120 g light brown sugar, 50 g granulated sugar, 1 large egg (room temperature), 1 tsp vanilla extract
- Mix-ins: 100 g white chocolate (chopped or chips)
Instructions
- Step 1
- Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.
- Step 2
- In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt.
- Step 3
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
- Step 4
- Beat in the egg and vanilla extract until smooth and glossy.
- Step 5
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Step 6
- Fold in the white chocolate pieces.
- Step 7
- Scoop tablespoons of dough onto prepared baking sheets, spacing about 5 cm (2 inches) apart.
- Step 8
- Bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Step 9
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For the best texture, ensure your egg is at room temperature to help the dough emulsify into a glossy finish. These cookies freeze exceptionally well; you can store them in an airtight container for up to 2 months and simply thaw them whenever a craving strikes.
Varianten und Anpassungen
If you prefer a more intense tea flavor, you can increase the hojicha powder to 15 g. For those who enjoy a less sweet profile, swap the white chocolate for dark or milk chocolate chunks. You can also experiment with adding chopped nuts for an extra layer of crunch.
Serviervorschläge
These cookies are best enjoyed slightly warm when the white chocolate chunks are still melty. Serve them alongside a steaming cup of hojicha tea to amplify the roasted notes, or with a cold glass of milk for a classic pairing. They also make a wonderful accompaniment to a scoop of vanilla bean ice cream.
Save Whether you are a longtime fan of Japanese tea or simply looking for a new twist on your favorite brownie cookie, these Hojicha Brownie Cookies are sure to impress. With their chewy centers and unique roasted flavor, they are a delightful addition to any dessert rotation.
Recipe Help
- → What does hojicha taste like?
Hojicha has a distinct nutty, roasted flavor with earthy notes that set it apart from regular green tea. The roasting process reduces bitterness and creates a warm, toasty profile that pairs exceptionally well with chocolate and baked goods.
- → Can I substitute the hojicha powder?
You can replace hojicha with matcha powder for a more vibrant green tea flavor, though the taste will be grassier rather than nutty. For a non-tea alternative, try adding extra cocoa powder or a teaspoon of instant coffee for a different depth of flavor.
- → Why should cookies look slightly underbaked?
Removing cookies when centers look slightly underbaked ensures they stay soft and chewy after cooling. The residual heat continues cooking them briefly on the hot pan, setting the structure while maintaining that desirable fudgy brownie-like texture.
- → How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in freezer bags for up to 2 months. Thaw frozen cookies at room temperature for about 30 minutes before serving.
- → Can I use different chocolate?
Absolutely! While white chocolate complements hojicha's roasted notes beautifully, dark chocolate creates a richer, more intense contrast. Milk chocolate offers a sweeter, creamier alternative. Choose based on your preferred sweetness level and flavor balance.