Save Discover the rich, sophisticated flavor profile of these Hojicha and Brown Butter Cookies. This unique recipe combines the deep, nutty essence of browned butter with the earthy, roasted caramel notes of Japanese hojicha tea. With their perfectly crisp edges and a soft, chewy center, these cookies are an aromatic delight for any tea lover.
Save The magic of this cookie lies in the preparation of the butter. As it melts and foams in the pan, it develops a golden hue and a fragrance that perfectly mirrors the toasted notes of the hojicha powder. This combination creates a cookie that is fragrant, sophisticated, and deeply satisfying.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp hojicha powder (roasted green tea)
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
Instructions
- Step 1
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2
- In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma (about 4-5 minutes). Remove from heat and let cool for 10 minutes.
- Step 3
- In a medium bowl, whisk together flour, hojicha powder, baking soda, and salt.
- Step 4
- In a large bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.
- Step 5
- Add the dry ingredients to the wet ingredients. Stir until just combined—do not overmix.
- Step 6
- Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 7
- Bake for 10-12 minutes, or until the edges are golden and the centers are still soft.
- Step 8
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Zusatztipps für die Zubereitung
Verwenden Sie für die besten Ergebnisse einen hochwertigen Teelöffel oder einen Plätzchenportionierer, um gleichmäßig große Kekse zu erhalten. Stellen Sie sicher, dass Ihre Eier Zimmertemperatur haben, damit sie sich optimal mit der Butter-Zucker-Mischung verbinden.
Varianten und Anpassungen
Sie können das Hojicha-Pulver einfach durch Matcha ersetzen, um eine leuchtend grüne Tee-Variation zu kreieren. Beachten Sie, dass dieses Rezept Weizen (Gluten), Eier und Milchprodukte enthält.
Serviervorschläge
Diese Kekse (145 Kalorien pro Stück) schmecken hervorragend zu einer Tasse frisch gebrühtem Hojicha-Tee oder einem kühlen Glas Milch. Für ein besonderes Finish können Sie die Kekse direkt nach dem Backen mit einer Prise Meersalz bestreuen.
Save Enjoy these Hojicha and Brown Butter Cookies as a sophisticated afternoon snack or a cozy dessert. Their unique balance of sweet and roasted flavors makes them a memorable treat for any occasion.
Kitchen Guide
- → What makes hojicha different from matcha?
Hojicha is roasted green tea leaves ground into powder, giving it a deep caramel, earthy flavor with lower caffeine than matcha. The roasting process creates nutty, toasty notes that pair exceptionally well with buttery baked goods.
- → Can I make the dough ahead of time?
Absolutely. The dough refrigerates well for up to 3 days. In fact, chilling for 24-48 hours enhances the flavors and helps prevent excessive spreading during baking for thicker cookies.
- → Why do I need both brown and granulated sugar?
Brown sugar adds moisture and creates chewy centers while providing molasses notes. Granulated sugar helps achieve crisp edges and balances sweetness. Together they create the perfect texture contrast.
- → What's the best way to brown butter?
Melt butter over medium heat, stirring constantly. Watch for foaming and golden-brown specks at the bottom—that's the milk solids caramelizing. Remove immediately once you smell a nutty aroma and the color turns amber.
- → Can I substitute the hojicha powder?
Matcha powder works beautifully for a vibrant green tea variation. Alternatively, try roasted genmaicha or even Earl Grey tea powder for different flavor profiles. Adjust quantities slightly based on intensity.
- → How do I know when the cookies are done?
The edges should be golden brown and slightly firm while centers remain soft and underbaked. They'll continue cooking on the hot baking sheet during the 5-minute cooling period, ensuring perfect chewy texture.