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
Units
Scale
- 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