Hojicha Chocolate Chip Cookies Recipe

Presenting a crossroads of sweetness and light bitterness with these Hojicha Chocolate Chip Cookies! When I first started working with Hojicha, I never knew that it is also green tea; but roasted! As such, each bite of these Hojicha Chocolate Chip Cookies come with a light smoky fragrance while maintaining bold green tea flavours.

For those curious, I got my Hojicha from Straits Supplies (in Singapore). Usually, I remain pretty reserved on sharing what I use but this brand’s tea powder really lives up to the high quality they promised, and I thought it would be great to share this.

In making these Hojicha Chocolate Chip cookies, I decided to make them big so that they’re crisp on the edges with a chewy inner. Furthermore, I would recommend the use of good quality melty chocolate chips to mix up textures.

I always had problems working with tea flavoured bakes as the flavours can be easily drowned out. However, this recipe has been adjusted to ensure that you will be able to taste the boldness and fragrance of Hojicha!

It always surprises me still that these are so easy to make! Furthermore, these Hojicha Chocolate Chip Cookies make such pleasant gifts and it’s a relatively rare and unique (since Matcha and Green Tea have been really popular).

For a finishing touch, you can add a touch of sea salt like I did. Doing so goes beyond superficiality: it adds yet another dimension of flavour (saltiness on top of sweetness and bitterness!). Generally, adults would love these Hojicha Chocolate Chip Cookies for its complexity, and well-balanced flavovurs.

Without further ado, the recipe!

Hojicha Chocolate Chip Cookies Recipe
by Javier Tan January-08-2022

These Hojicha Chocolate Chip Cookies come with a complex and enjoyable flavour combination of sweetness and bitterness!

Ingredients

1/2 Cup or 115g Butter, Unsalted. Melted and cooled to room temp
2 Eggs, Large, 55g ea
1/2 Cup + 2 Tbspn or 130g of Granulated White Sugar
1 Teaspoon or 4g of Baking Powder
2 Tablespoons or aprox 20g of Hojicha Powder
1 and 1/4 Cup or 135g of All-Purpose / Plain Flour
Pinch of Table Salt (into the batter)
Pinch of Sea Salt (for finishing touch)
1/3 Cup or approx 70g of Chocolate Chips

Instructions

Firstly, whisk together the butter and sugar together until well-combined.
Next, whisk in the salt and eggs.
In a separate large bowl, combine the flour (sift if lumpy), baking powder, hojicha powder and chocolate chips.
Then, fold the dry ingredients into the wet until the batter is of a single, thick consistency.
Place batter in the refrigerator for 20 minutes. Nearing the end of the 20 minutes, pre-heat your oven to 180 degrees C and line your baking trays with parchment paper.
Scoop tablespoonfuls of batter (2 inches gap between them as they do spread) and bake these cookies for 9 – 12 minutes until they have a dark green hue.
Once done, let it rest for 30 minutes before storing in an airtight container.
Serve, top with sea salt if desired and enjoy!

Details

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Yield: 18 – 24 Fragrant Hojicha Chocolate Chip Cookies

Notes:

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Store well at room temperature for up to 5 days.
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Enjoy!
– Bakeomaniac, Javier Tan