Ingredients

   
115g unsalted butter
12g hojicha powder
150g all-purpose flour
3g baking soda
2g salt
80g brown sugar
60g granulated sugar
1 large egg, room temperature
5g vanilla extract
100g white chocolate, roughly chopped, plus extra for topping
  Flaky salt for finishing

Steps

  1. Brown the butter: melt butter in a light-colored saucepan over medium heat, swirling occasionally, until the milk solids turn golden-brown and it smells nutty (about 5 minutes). Pour into a large heatproof bowl. Let cool for 10 minutes — it should be warm but not hot.

  2. In a separate bowl, sift hojicha powder with flour, baking soda, and salt. Whisk to combine.

  3. Add brown sugar and granulated sugar to the warm brown butter. Whisk vigorously until smooth and slightly thickened, about 1 minute.

  4. Add egg and vanilla. Whisk until the mixture is glossy and well combined.

  5. Add the dry ingredients and fold with a spatula until no flour streaks remain. Do not overmix. Fold in white chocolate chunks.

  6. Rest dough at room temperature for 30 minutes. This lets the flour hydrate and the butter re-firm slightly.

  7. Preheat oven to 350°F. Line baking sheets with parchment paper.

  8. Scoop ~40g portions onto baking sheets, spacing 5–8cm apart.

  9. Bake 10–12 minutes until edges are set and lightly golden but centers still look soft.

  10. Press extra white chocolate chunks into the tops while warm. Sprinkle with flaky salt. Cool on baking sheet 10 minutes before transferring to a wire rack.

Notes

  • Makes about 12 cookies at 40g each.
  • Brown butter is whisked warm with sugar (not creamed) — this gives a denser, chewier cookie that lets the hojicha flavor come through. No air is incorporated, so the cookies are flat and fudgy rather than puffy.
  • 12g hojicha is a good starting point. Hojicha is less bitter than matcha so you don’t need as much — the roasted flavor is more assertive per gram. Go to 15g if you want it stronger.
  • Browning the butter evaporates ~15% of its water content. This concentrates the fat and reduces spread slightly, which is why the cookies stay thick and chewy.
  • The brown butter amplifies hojicha’s natural toasty, caramel notes — they’re the same flavor family.
  • Flaky salt on top is not optional. It balances the sweetness and makes the hojicha pop.
  • Dough freezes well for up to 3 months. Bake from frozen, adding 1–2 extra minutes.