Ingredients
Equipment
Method
- Brown the unsalted butter in a saucepan until nutty in aroma and color, then let it cool.
- In a bowl, mix together the flour, baking soda, salt, and hojicha powder.
- In a separate bowl, combine the browned butter, granulated sugar, light brown sugar, and vanilla extract until smooth.
- Add the eggs to the butter-sugar mixture and mix until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chunks.
- Preheat the oven to 350°F (175°C).
- Scoop dough onto a baking sheet lined with parchment, spacing them apart.
- Bake in the preheated oven for about 10 minutes, or until golden around the edges.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
Notes
Feel free to customize with different mix-ins like nuts or dried fruits. Store in an airtight container or freeze for longer shelf life.