# What You’ll Need:
→ Dry Ingredients
01 - 1 cup (120g) all-purpose flour
02 - 3 tablespoons (20g) unsweetened cocoa powder
03 - 2.5 teaspoons (12g) hojicha powder
04 - 0.5 teaspoon baking powder
05 - 0.5 teaspoon fine sea salt
→ Wet Ingredients
06 - 8 tablespoons (115g) unsalted butter, melted and slightly cooled
07 - 0.75 cup (120g) light brown sugar, packed
08 - 0.25 cup (50g) granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 3.5 ounces (100g) white chocolate, chopped or chips
# How-To:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, combine melted butter, light brown sugar, and granulated sugar, stirring until well incorporated.
04 - Beat in the room temperature egg and vanilla extract until the mixture becomes smooth and glossy.
05 - Gradually stir the dry ingredient mixture into the wet mixture, stirring only until just combined to avoid overworking the dough.
06 - Fold in the white chocolate pieces gently with a spatula until evenly distributed throughout the dough.
07 - Using a cookie scoop or tablespoon, place mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10-12 minutes, until the edges are set but the centers appear slightly underbaked for optimal chewy texture.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.
