Ingredients
Equipment
Method
Baking Process
- Brown the unsalted butter in a saucepan until it achieves a nutty flavor.
- In a mixing bowl, combine flour, baking soda, salt, and hojicha powder.
- In another bowl, cream together the browned butter, granulated sugar, and light brown sugar until smooth.
- Beat in the vanilla extract and eggs until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in white chocolate chunks.
- Preheat the oven to 350°F (175°C).
- Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
- Bake for 10 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Notes
These cookies can be stored in an airtight container for up to a week or frozen for longer storage. Reheat in the oven to enjoy them warm again.