Pin It Experience the perfect fusion of Japanese tea culture and classic Western baking with these Hojicha White Chocolate Cookies. These tender treats are infused with the deep, earthy, and roasted notes of hojicha green tea, which provides a sophisticated counterpoint to the creamy sweetness of white chocolate chips. Whether you are a tea enthusiast or simply looking for a unique twist on the traditional cookie, this recipe delivers a beautifully balanced and aromatic dessert.
Pin It The beauty of this recipe lies in the subtle complexity of the hojicha powder. Unlike standard green tea, hojicha is roasted at high temperatures, resulting in a reddish-brown color and a flavor reminiscent of toast or caramel. When folded into a buttery dough alongside rich white chocolate, it creates a comforting snack that is both elegant and satisfying.
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
Instructions
- Step 1: Prep
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, hojicha powder, baking soda, and salt. Set aside.
- Step 3: Cream Butter and Sugars
- In a large bowl, cream the softened butter with both granulated and light brown sugars until the mixture is light and fluffy, about 2 minutes.
- Step 4: Incorporate Wet Ingredients
- Beat in the egg and vanilla extract until fully combined.
- Step 5: Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Step 6: Fold in Chips
- Fold in the white chocolate chips evenly.
- Step 7: Form Cookies
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
- Step 8: Bake
- Bake for 10–12 minutes, until the edges are set and the centers look slightly soft.
- Step 9: Cool
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
For the best texture, ensure your butter is properly softened but not melted. This allows for better aeration during the creaming process, leading to a lighter cookie. Additionally, avoid overmixing the dough once the dry ingredients are added to keep the cookies tender rather than tough.
Varianten und Anpassungen
If you prefer a less sweet profile, you can substitute the white chocolate chips for dark or milk chocolate chips. To enhance the signature roasted tea aroma, consider sprinkling a small pinch of additional hojicha powder over the dough balls right before they go into the oven.
Serviervorschläge
These cookies are best enjoyed slightly warm when the chocolate chips are still gooey. Serve them with a hot cup of hojicha tea to amplify the roasted flavors, or pair them with a cold glass of milk for a classic dessert experience.
Pin It With their unique color and aromatic flavor, these Hojicha White Chocolate Cookies are sure to be a conversation starter at your next gathering. Enjoy the simple pleasure of this Japanese-inspired treat.
Recipe Questions & Answers
- → What does hojicha taste like in baked goods?
Hojicha brings roasted, nutty, and earthy notes with subtle caramel undertones. Unlike matcha's grassy brightness, hojicha offers a warming, toasty flavor that pairs beautifully with white chocolate's creamy sweetness.
- → Can I use matcha powder instead of hojicha?
While possible, the flavor profile will shift dramatically. Matcha delivers grassy, vegetal notes rather than hojicha's roasted character. If substituting, reduce the amount slightly as matcha's flavor can be more intense.
- → Why are my cookies spreading too much?
Ensure your butter is softened but not melted. Hot butter causes excessive spreading. Also, measure flour correctly by spooning into cups rather than dipping, which can compact flour. Chill the dough for 15-20 minutes if your kitchen is warm.
- → How do I know when the cookies are done baking?
The edges should appear set and lightly golden while the centers look slightly soft. They will continue cooking on the hot baking sheet during the 5-minute cooling period. Overbaking leads to dry, tough cookies.
- → Can I freeze the dough or baked cookies?
Scoop raw dough onto a baking sheet and freeze solid, then transfer to an airtight bag for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time. Baked cookies freeze well for up to 2 months and thaw at room temperature.
- → What other chocolate varieties work well?
Milk chocolate creates a sweeter, more nostalgic treat. Dark chocolate adds sophisticated bitterness that enhances hojicha's roasted notes. For a traditional approach, chop white chocolate bars into irregular chunks for varied melting pockets.