Why Make This Recipe
Hojicha cookies are a unique twist on traditional cookies. The Hojicha powder gives them a rich, roasted flavor, while the addition of miso and tahini adds depth and complexity. They are also packed with chocolate for extra sweetness. These cookies are perfect for those looking to try something new that is both delicious and comforting.
How to Make Hojicha Cookies
Ingredients:
- 1 cup Hojicha powder
- 1/2 cup white miso
- 1/2 cup dark chocolate, chopped
- 1/2 cup white chocolate, chopped
- 1/2 cup tahini
- 1 cup all-purpose flour (or gluten-free flour)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the Hojicha powder, flour, baking soda, and salt.
- In another bowl, cream together the dark and white chocolate, white miso, tahini, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until incorporated.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Hojicha Cookies
Hojicha cookies can be served warm right out of the oven or cooled at room temperature. They are great on their own or paired with a glass of milk or tea. For an extra treat, you can serve them with a scoop of vanilla ice cream.
How to Store Hojicha Cookies
To keep your Hojicha cookies fresh, store them in an airtight container at room temperature. They will last for up to a week. If you want to keep them longer, you can freeze the dough before baking or freeze the baked cookies for up to three months. Just make sure to thaw them properly before enjoying.
Tips to Make Hojicha Cookies
- Make sure to measure your Hojicha powder accurately for the best flavor.
- If you want a softer cookie, take them out of the oven a minute or two early.
- Experiment with adding nuts or seeds for added crunch.
Variation
If you’re feeling adventurous, you can try adding nuts like walnuts or pecans into the dough for a crunchy texture. You can also substitute other types of flour if you’re gluten-sensitive, such as almond or oat flour.
FAQs
1. Can I use matcha powder instead of Hojicha powder?
Yes, but the flavor will be different as matcha has a more vibrant taste compared to the roasted flavor of Hojicha.
2. What can I substitute for white miso?
If you cannot find white miso, you can use tahini or almond butter for a similar texture, but the flavor will not be exactly the same.
3. Are these cookies gluten-free?
You can make them gluten-free by using gluten-free flour instead of all-purpose flour.
Hojicha Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the Hojicha powder, flour, baking soda, and salt.
- In another bowl, cream together the dark and white chocolate, white miso, tahini, brown sugar, and granulated sugar until smooth.
- Beat in the egg and vanilla extract until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until incorporated.
- Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.