Go Back
–+ servings
three hojicha chocolate chip cookies stacked together with part cookie to side.
Print Recipe

Hojicha chocolate chip cookies

These cookies have a lovely nutty-caramel flavor and tender crumb. A delicious variation on the classic.
Prep Time10 minutes
Cook Time12 minutes
chilling time (approx)30 minutes
Total Time22 minutes
Course: Snack
Cuisine: American, Fusion
Servings: 24 cookies, approx
Calories: 142kcal
Author: Caroline
Save

Ingredients

  • ½ cup unsalted butter (½ cup is 1 stick)
  • 2 tablespoon hojicha powder
  • ⅓ cup granulated sugar
  • ⅔ cup dark brown sugar light brown is also fine, semi-packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cup all purpose flour plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda bicarbonate of soda
  • ½ teaspoon salt
  • 1 cup chocolate chips semisweet, bittersweet or dark all fine

Instructions

  • Melt the butter either in the microwave in a medium bowl or on the stove - if on the stove, transfer to a bowl after. Sift the hojicha powder into the butter. Stir to dissolve and press any lumps to break them up.
  • Add the regular and brown sugars to the butter mixture and mix in. Add in the egg and vanilla and whisk so well incorporated - you want to make sure there are no lumps of egg.
  • Combine the flour, baking powder, baking soda and salt in a bowl and whisk so blended, then add the mixture to the egg-sugar mixture and whisk/stir in so it's incorporated, but try not to over-mix.
  • Add the chocolate chips to the mixture and stir so well distributed, then place the bowl in the fridge for 30 minutes to allow the dough to firm.
  • Towards the end of chilling time, preheat oven to 375F/190C. Line a couple of baking sheets/trays with silicone mats or parchment paper.
  • Use a small cookie scoop to scoop the mixture then place the balls on the lined baking sheet with a little space between them (you can also use a tablespoon measure if you don't have a scoop). While they don't need to be perfect, round off any that seem very off-shaped or have eg pieces of coconut sticking out. Repeat with the rest of the mixture.
  • Bake the cookies for around 9-12 minutes until the cookies look dry and are gently brown on the base but likely not at on the edges yet. They will still feel relatively soft but will form as they cool. Allow to cool a minute or two before transferring to a cooling rack to cool completely.

Nutrition (per serving)

Calories: 142kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 36mg | Fiber: 1g | Sugar: 14g | Vitamin A: 147IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Please consider Leaving a Review!