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Hojicha Cookies

Unique cookies featuring roasted hojicha powder, miso, and tahini, packed with dark and white chocolate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Hojicha powder For rich, roasted flavor.
  • 1 cup all-purpose flour (or gluten-free flour) Use gluten-free flour if needed.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup white miso Adds depth of flavor.
  • 1/2 cup tahini
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Chocolate
  • 1/2 cup dark chocolate, chopped
  • 1/2 cup white chocolate, chopped

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the Hojicha powder, flour, baking soda, and salt.
  3. In another bowl, cream together the dark and white chocolate, white miso, tahini, brown sugar, and granulated sugar until smooth.
  4. Beat in the egg and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until incorporated.
Baking
  1. Scoop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are golden brown.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the dough or baked cookies.