Bake up a batch of these hojicha chocolate chip cookies for an irresistibly soft and chewy cookie that has a perfectly crisp outside and ooey gooey inside.
The classic chocolate chip cookie is a go-to treat for many, but what makes this recipe so unforgettable is the addition of Hojicha Powder. The combination of rich chocolate chips and roasted green tea make for incredibly tasty cookies that you’ll want to make again and again.
There are a few simple tricks that make these the best ever hojicha chocolate chip cookies. If you follow these steps, you'll be rewarded with a delicious batch every time.
Add the Hojicha Powder into the wet ingredients
Hojicha Powder is often added along with the flour as part of dry ingredients, however we've found that adding it to the wet ingredients delivers the best results. This is because the flavor of the tea intensify when infused into the oil. First we mix the hojicha with the sugar to avoid any clumping, and then add in the oil. There is no need to heat the oil first or even wait, a simple stir is enough to do the trick.
Use more brown sugar than granulated sugar
Aside from tasting great with hojicha, brown sugar makes for the ultimate chewy texture. In addition to improving the texture, the molasses contained in brown sugar also helps keep these hojicha chocolate chip cookies soft and moist for longer.
Chill the cookie dough overnight
While you're probably tempted to skip this step all together, we suggest you chill the cookie dough for at least one hour but ideally overnight. Chilling your dough helps improve the texture and creates more flavorful cookies.
Chill the cookie scoops right before baking
The cooler the cookie dough is when placed in the oven, the less it will spread. Ten minutes in the fridge or freezer is all you need to ensure your cookies don’t turn into flat puddles. We recommend placing them in the freezer for an even thicker cookie.
Bake at a high heat for a short time
After several tests, we've found that these cookies taste best when baked at a higher temperature for a shorter amount of time. The high heat prevents the cookies from spreading, as well as creates crisp edges. Taking them out after only ten minutes keeps them soft and chewy for later, that is if you have any left to store.
- 190 g (1 1/3 cups) all purpose flour
- 2.5 g (½ teaspoon) baking powder
- 3 g (½ teaspoon) baking soda
- 0.75 g (⅛ teaspoon) salt
- 10 g (2 tablespoons) Hojicha Powder
- 60 g (1/4 cup) granulated sugar
- 120 g (3/4 cup) brown sugar
- 90 ml (6 tablespoons) neutral oil (we used sunflower oil)
- 60 ml (1/4 cup) milk (we used soy milk)
- 5 ml (1 teaspoon) vanilla
- 100 g (1/2 cup) chocolate chips
- Stir together 190 g (1 1/3 cups) flour, 2.5 g (½ teaspoon) baking powder, 3 g (½ teaspoon) baking soda, and 0.75 g (⅛ teaspoon) salt in a medium bowl. Set aside.
- Combine 10 g (2 tablespoons) Hojicha Powder, 60 g (1/4 cup) granulated sugar, and 120 g (3/4 cup) brown sugar in a large bowl.
- Add 90 ml (6 tablespoons) oil and stir, then add 60 ml (1/4 cup) milk and 5 ml (1 teaspoon) vanilla. Mix together until well incorporated.
- Sift in flour mixture, and stir until just combined.
- Fold in 100 g (1/2 cup) chocolate chips.
- Cover and chill the dough in the fridge overnight (or a minimum of one hour).
- When ready to bake, preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Scoop or roll 12 balls of cookie dough and place on the prepared baking sheets. Leave about 2 inches between the cookies.
- Chill each batch of cookie dough for 10 minutes before baking.
- Bake for 10 minutes until the edges begin to set and the middle is slightly under baked.
- Let the cookies cool on the baking sheet for 10 minutes.
- Gently transfer the cookies onto a wire rack to full cool and firm up.
- Serve your freshly baked hojicha chocolate chip cookies with a hojicha latte.