Hojicha Cookies with Dark Chocolate Chips
Soft and chewy Japanese-inspired hojicha cookies with dark chocolate chips. These cookies have a deeply roasted flavor, perfectly complemented by dark chocolate chips.
Ingredients
- ½ cup unsalted butter room temperature
- 1 medium egg room temperature
- ⅓ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
- 1 ¼ cups plain flour
- 1 tablespoon hojicha powder
- ⅔ teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line a large cookie sheet with parchment paper.
- In a large bowl, using a hand mixer, cream the butter until pliable and soft. Mix in the egg, salt and sugar until fully combined. If desired, add vanilla extract at this stage and mix well.
- Separately, in a medium bowl sift the flour, baking soda and hojicha powder. Use a whisk to fully combine the dry ingredients.
- Add the flour mixture into the wet ingredients, then mix until a sticky cookie dough forms. Do not overmix, and stop mixing once the dough is combined.
- Use a small ice cream scoop to form 12 hojicha cookie dough balls.
- Add the extra ¼ cup of sugar to a deep plate or bowl. Roll each cookie dough ball through sugar until fully coated.
- Place the sugar cookies on the lined cookie sheet, at least 2-3 inches apart. The cookies spread while baking, so they need space.
- Optional, for thinner cookies, gently press them down with your palm to flatten to about ½ inch thickness.
- Bake for 8-10 minutes or until the edges look a little golden. The cookies will be quite soft whilst hot, so let them cool on the sheet for 5-10 minutes before transferring to a wire cooling rack.
Nutrition
Calories: 227kcalCarbohydrates: 24gProtein: 4gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 156mgPotassium: 93mgFiber: 1gSugar: 10gVitamin A: 383IUVitamin C: 0.04mgCalcium: 44mgIron: 1mg
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