Description
Delicious Hojicha White Chocolate Cookies featuring nutty brown butter and a unique hojicha flavor.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, browned to deepen the nutty flavor
- 2 tbsp (16 g) toasted milk powder or milk powder, regular works but toast lightly
- 1/2 cup + 2 tbsp (125 g) light brown sugar, can swap for dark brown sugar
- 1/2 cup + 2 tbsp (125 g) granulated white sugar, can substitute all brown sugar for chewier result
- 2 tsp vanilla extract, use pure for best flavor
- 1 large egg + 1 egg yolk, for structure and flavor; substitute with a flax egg if needed
- 1 + 3/4 cup (225 g) all-purpose flour, can use gluten-free blend if required
- 1 tbsp (10 g) corn starch, adds softness
- 2 tbsp (12 g) hojicha powder, matcha can be substituted but flavor will vary
- 3/4 tsp baking soda, helps with rise
- 1/4 tsp baking powder, optional but balances the rise
- 1/2 tsp salt
- 2 bars (200-250 g) white chocolate, chopped or 1 1/4 cup white chocolate chips
Instructions
- Scoop the Cookie Dough: Start by scooping the dough into balls using a one-tablespoon cookie scoop. Ensure the balls are even-sized for uniform baking. If they seem sticky, that is normal; just ensure they are well-formed to prevent excess spreading while baking.
- Chill the Dough: Place the dough balls in the fridge for 45 minutes. Chilling helps maintain their shape during baking, resulting in thick cookies. Skipping this step may cause the cookies to flatten more.
- Preheat the Oven: Preheat your oven to 350 degrees F. A fully preheated oven is crucial for achieving a golden crust without overcooking the insides. Rushing this step may lead to uneven baking.
- Bake Until Set: Arrange the dough balls on a lined baking sheet and bake, watching closely until the edges are lightly golden. The warm, nutty aromas will fill your kitchen. Avoid overbaking; cookies will firm as they cool.
- Cool & Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Moving them too soon may cause breakage. Enjoy the mingling scents as the cookies settle into their final texture.
Notes
- Storage Tips: Store cookie dough in the fridge for up to 3 days or freeze in vacuum-sealed bags for up to 3 months. After baking, keep cookies in an airtight container at room temperature for up to 3 days.
- Expert Tips: Using a kitchen scale for accurate measurements can improve consistency. Ensure the dough is at room temperature before adding chocolate. Avoid over-mixing once flour is added to maintain the right chewiness.
- Reheating Instructions: To reheat cookies, place them in a preheated oven at 300 degrees F for about 5 minutes until warm. This will help restore some of their fresh-baked softness.
- Serving Suggestions: Pair cookies with a cup of hojicha tea. Serve alongside vanilla ice cream or enjoy with a milkshake for a decadent treat.
- Recipe Variations: Add nuts for extra crunch. Substitute white chocolate with dark chocolate for a richer taste. Incorporate spices like cinnamon for additional warmth.
- Ingredient Notes: For toasted milk powder, it can be made by lightly toasting regular milk powder in a small pan. When working with butter, ensure it is softened correctly. If chocolate chips melt too easily, allow the dough to cool before adding them.
Nutrition
- Calories: 355
- Sugar: 29.1g
- Sodium: 186mg
- Fat: 19.9g
- Saturated Fat: 12.1g
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 3.9g
- Cholesterol: 61.6mg