Hojicha tea and white chocolate cookies are a delicious Japanese dessert that combines the rich, roasted taste of Hojicha tea with the sweetness of white chocolate, which adds a touch of creaminess. It’s an easy-to-follow Japanese recipe that requires just a few simple ingredients.
What is Hojicha tea?
In a nutshell, hojicha is a roasted Japanese green tea with a nutty, toasty, caramelized taste and a brown color. The roasting process reduces the amount of caffeine in the tea, makinghojicha an excellent mild tea to enjoy in the evening.
For this Japanese dessert recipe I used Hojicha tea powder, which I found in specialized tea stores.
Japanese recipe for Hojicha tea cookies with white chocolateTreat your taste buds to these delicious Japanese cookies with Hojicha tea and white chocolate!
- 180 g of wheat flour
- 1 tbsp hojicha powder
- 1 tbsp of milk
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 120 g of butter at room temperature
- 100 g powdered sugar
- 50 g brown sugar
- 1 egg at room temperature
- 100 g white chocolate cut into squares
- In a small bowl, mix flour, hojicha powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer to beat the softened butter until very creamy and pale in color. Add the brown sugar and mix for about 3 minutes.
- Add the egg and milk and mix on low speed until well blended. Add the first flour mixture and mix gently. Then add white chocolate pieces and finish mixing with a spatula.
- I recommend that you leave the dough in the fridge for at least 30 minutes, or even overnight, to chill so that you get thick, chewy cookies after baking.Preheat the oven to 180°C and line a baking sheet with parchment paper. Set aside. Using a large ice-cream scoop, shape the cookie dough into balls. Place the dough on the lined baking sheet, leaving a 5 cm space between each ball to allow it to spread.
- Let the cookies cool on the baking sheet for 5 to 10 minutes before carefully transferring them to a wire rack to cool completely.
Tips for the Japanese Hojicha cookie and white chocolate recipe
You can cut the cookie dough in advance and store it in the fridge for 1-2 days, or frozen for up to 1 month.
It’s important not to overmix the ingredients and flour. Excessive mixing will make the cookies dense and less tasty. Use a spatula to avoid over-mixing.
If you’d like another cookie recipe, we suggest you try our Japanese matcha tea and white chocolate cookie recipe!