Whats the difference between matcha and hojicha?

Matcha is a finely ground green tea with a grassy, umami flavor, while hojicha is roasted, giving it a deep, nutty, and caramel-like taste.

What does hojicha taste like?

Hojicha has a warm, toasty, slightly smoky flavor with subtle sweetness, making it a great pairing for desserts.

Can I halve or double the recipe?

Yes! You can halve the recipe for a smaller batch or double it to share.

Can I make this recipe eggless or vegan?

Substitute the egg for flaxafaba or your choice of vegan egg. You can use store bought dairy free butter or homemade vegan butter that browns .

Can I use brown butter?

Yes! The toasted milk powder gives a nutty rich flavour but you can use brown butter instead for extra nuttiness or to replace the milk powder. Add an additional tablespoon of flour if not using milk powder.

Hojicha White Chocolate Cookies

Description

These Hojicha White Chocolate Cookies are rich, toasty, and perfectly chewy, with deep roasted tea flavors balanced by creamy white chocolate. Toasted milk powder adds extra nuttiness, making them even more flavorful. If you love hojicha or tea-based desserts, these are a must-bake!

Ingredients

Units

1 cup (227 g) unsalted butter
2 tbsp (16 g) toasted milk powder or milk powder, optional
1/2 cup + 2 tbsp (125 g) light brown sugar
1/2 cup + 2 tbsp (125 g) granulated white sugar
2 tsp vanilla
1 large egg + 1 egg yolk
1 + 3/4 cup (225 g) all-purpose flour
1 tbsp (10 g) corn starch
2 tbsp (12 g) hojicha powder
3/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 bars (200-250 g) white chocolate, chopped or or 1 1/4 cup white chocolate chips

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Instructions

Prepare ingredients: In a bowl, whisk together the flour, cornstarch, hojicha powder, baking soda, baking powder, and salt and set aside. Chop the white chocolate bar. Sift through sieve (not fine mesh) to remove small shards of chocolate. You can skip this step but your cookies may spread a bit more.
Toast the milk powder: Over medium heat, add the milk powder to a small pan and toast until golden. Stir frequently so it doesn’t burn. You can skip toasting it and using it as is if you prefer.
Mix the wet ingredients: In a mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add in the vanilla, egg, and egg yolk, then whisk until the mixture becomes slightly lighter in color.
Combine the dry ingredients: Gradually add the prepared dry ingredients to the wet ingredients, folding with a rubber spatula. Just before fully mixed, add the chopped white chocolate and fold until incorporated.
Chill the dough: Use a cookie scoop (70 g for 14 cookies or 60 g for 16 cookies) to portion the dough. Press extra white chocolate pieces on top if desired. Place on a plate, cover, and refrigerate overnight.
Bake the cookies: Preheat the oven to 350°F (175°C). Arrange chilled cookie dough balls on a lined baking sheet, spacing them apart. Bake for 12-14 minutes, or until the edges are golden and the centre is pale but set. Let cool on the baking sheet before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 355
Sugar: 29.1 g
Sodium: 186 mg
Fat: 19.9 g
Saturated Fat: 12.1 g
Unsaturated Fat: 7.3 g
Trans Fat: 0.5 g
Carbohydrates: 41 g
Fiber: 0
Protein: 3.9 g
Cholesterol: 61.6 mg