I’ve been a little obsessed with hojicha lattes lately. So why not make it into a cookie?! The type that is not too thin, not too thick, with those nice crisp edges and a soft middle. It took a few tries, but I think I’ve finally nailed it with these chewy hojicha chocolate chunk cookies. The hojicha powder goes straight into the dough, giving it this subtle, earthy, almost caramel-like flavour that works so well with the chocolate.
I went with a mix of milk and white chocolate chunks for this recipe, and honestly, I think it’s the move. The creamy sweetness of both balances the hojicha really well. But if you’re a dark chocolate person, go for it!
This dough is pretty forgiving, and the main thing is getting those big pockets of melty chocolate in every bite. It’s definitely a cookie that makes the whole kitchen smell amazing while it bakes.
The key to that chewiness and proper spread really comes down to the sugar ratio and chilling the dough. I’ve found that a good mix of brown and granulated sugar gives you the best of both worlds – the moisture for chew and the structure for those slightly crisp edges.
Honestly, chilling the dough is non-negotiable here. It helps the flavours develop and keeps your cookies from spreading into flat pancakes. (don’t skip this step, it’s worth it!)
What Makes This the Best Chewy Hojicha Latte Chocolate Chunk Cookies?
I really wanted to create a hojicha cookie that tasted like a real treat. For these chewy hojicha latte cookies with white and milk chocolate, I focused on a few things that I think make a big difference.
The hojicha powder. I tried a few amounts and settled on four teaspoons because it gives you that lovely roasted tea flavour without being overpowering. The colour it gives the dough is pretty too, a sort of warm, toasted brown.
Then there’s the chocolate chunks. I’m not really a chocolate chip person for this kind of cookie. You need those big, irregular pieces of chocolate bar that melt into gooey pools. It just makes for a better texture contrast with the chewy dough. I like a mix of milk and white (also those bars that look like kinder: milk outside, white inside) but you can definitely use your favourite here.
And finally, getting the texture just right. I tweaked with the sugar ratios and creaming times quite a bit. The goal was a cookie that stays thick and chewy in the middle, but still gets a little crackly and crisp around the edges. It’s all about getting enough air into the butter and sugar, then letting the dough chill out in the fridge so everything can firm up and the flavours can properly blend. T
Ingredients
- All-purpose flour
- Hojicha powder, find this at your local asian cafe! It’s usually next to the tins of matcha 🙂
- Baking soda
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Chocolate bars
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Handheld mixer or stand mixer
- Large baking sheet
- Parchment paper
- Wire cooling rack
Tips for Making These Hojicha Cookies
Don’t skimp on the hojicha quality – The flavour of your hojicha powder really comes through in these cookies, so use one you enjoy drinking. If your powder has a very strong roasted flavour, you might want to reduce it by half a teaspoon for a more balanced taste.
Room temperature ingredients are key – Make sure your butter and eggs are at room temperature. This helps them emulsify properly, creating a smooth, uniform dough that bakes evenly.
Chill the dough properly – Chilling the dough for at least 90 minutes is essential for preventing excessive spread and allowing the hojicha flavour to deepen. If you chill it for longer than 3 hours, let it sit on the counter for about 30 minutes before scooping.
Avoid overmixing the dry ingredients – Once you add the flour mixture, mix on low speed until just combined. Overmixing can develop too much gluten, which leads to tough cookies instead of that lovely chewiness.
Questions About Hojicha Chocolate Chunk Cookies
Can I use pre-made chocolate chips instead of chopped chocolate bars?
You absolutely can, but I really think chopping up chocolate bars makes a difference. The irregular shapes and varying melt points give you those big, gooey pockets of chocolate that you just don’t get with uniform chips.
My hojicha powder seems clumpy, what should I do?
If your hojicha powder has some clumps, you can sift it along with the flour, baking soda, and salt. This will help ensure it’s evenly distributed throughout the dough and prevents any pockets of dry powder.
How do I store leftover cookies or dough?
These cookies stay fresh in an airtight container at room temperature for up to a week. You can also freeze scooped dough balls for up to three months; just add a minute or two to the bake time when baking from frozen.
What if I don’t have a stand mixer?
No problem! A good old handheld electric mixer will work perfectly for beating the butter and sugars. Just make sure to scrape down the sides of the bowl often to get everything well combined.
I hope you love these hojicha chocolate chunk cookies as much as I do! If you make them, please tag @theflournook on social media and leave a review below – I’d love to see your creations. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
For more asian inspired dessert recipes, check out these:
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Hojicha Latte Cookies
- Total Time: 27 minutes
- Yield: 12 cookies 1x
Description
These chewy hojicha chocolate chunk cookies have a soft centre, crisp edges, and a lovely roasted tea flavour balanced by creamy milk and white chocolate. I carefully balanced the sugars and chilling time for a consistently delicious texture.
Ingredients
- 2 1/2 cups (300 g) all-purpose flour
- 4 tsp (12 g) hojicha powder
- 1 tsp (5 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (226 g) unsalted butter, softened to room temp
- 3/4 cup (165 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temp
- 2 tsp (10 ml) vanilla extract
- 12 oz (340 g) chocolate bars (chopped into chunks (my favourite is milk and white chocolate))
Instructions
- In a medium bowl, whisk the flour, hojicha powder, baking soda, and salt together. Set aside.
- In a large bowl with a handheld or stand mixer (paddle attachment), beat the softened butter on medium speed until smooth and creamy, about 1 minute.
- Add the brown sugar and granulated sugar to the butter and beat on medium-high speed for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, beating on medium speed until each is just combined before adding the next. Stir in the vanilla extract. Scrape down the sides and bottom of the bowl as needed to ensure everything is well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Do not overmix.
- Fold in the chopped chocolate chunks gently until evenly distributed.
- Cover the bowl and chill the dough in the refrigerator for at least 90 minutes. For dough chilled longer than 3 hours, let it sit at room temperature for 30 minutes before shaping.
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 1/2 tbsp of dough per cookie and roll into balls. Place them 3 inches (7.5 cm) apart on the prepared baking sheets.
- Bake for 12 to 13 minutes, or until the edges are lightly golden brown and the centres still look very soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely. If you like, gently press a few extra chocolate chunks onto the tops of the warm cookies for a bakery-style finish.
Notes
Hojicha powder varies in intensity. If your hojicha has a very strong roasted flavour, you might reduce it by half a teaspoon.
These cookies keep well in an airtight container at room temperature for up to 1 week. You can also freeze the dough balls for up to 3 months; just bake from frozen, adding a minute or two to the bake time.
I love the mix of milk and white chocolate, but feel free to use your favourite chocolate. Dark chocolate chunks would also be lovely here.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
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