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These Hojicha Brownie Cookies are the classic brownie cookies with an Asian twist! Bake up a batch of these cookies for an irresistibly soft and chewy cookie with a perfectly crackled outer shell.

These Hojicha Brownie Cookies are for serious hojicha lovers. They all of the good parts of a brownie – crackly crust, fudgy middles, chewy edge – in one easy, homemade cookie recipe. One of the best cookie recipes around!

The classic brownie cookies recipe is a go-to treat for many, but what makes this recipe so unforgettable is the addition of hojicha powder. For those who are not all familiar with hojicha just yet, it is basically roasted green tea. The aromatic, roasted, nutty flavor and aroma from hojicha make incredibly tasty cookies that you will want to make again and again.

While the internet made it sound like these cookies were going to be super high maintenance and finicky, I actually found them to be quite simple to make. There are a few simple tricks to make these cookies. If you follow these steps, you will be rewarded with a delicious batch every time.

What Is Hojicha?

Hojicha is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed. The tea is fired at a high temperature, altering the leaf color tints from green to reddish-brown and makes the taste less astringent.

The roasted flavors are extracted and dominate this tea. The roasting process used to make hojicha also lowers the amount of caffeine in the tea. Because of its mildness, hojicha is a great choice for late afternoon tea time and even preferred for children and the elderly.

Tips for the Best Brownie Cookies

Prep all of your ingredients. Measure everything out and then start making the batter.
Use room temperature eggs. The warmer temperature helps to dissolve the sugar.
Don’t cut back the mixing time. It is all bout dissolving the sugar. Take your time to beat the egg and sugar for about 5-6 minutes. It will increase in volume and the batter will thick and glossy. If you don’t whip them properly, the dough will be too thin and deflate quickly when piped to the baking sheets.
Bake immediately. The key to getting that nice crackly top is timing. Once you mix up your dough, immediately pipe them onto the baking sheets and into the oven.

How to Pipe Brownie Cookies

As you saw in the video tutorial below the recipe, this cookie dough is piped onto the baking sheets. That’s how these butter cookies get their lovely shape. I tried using an ice scoop for this dough, but the cookies did not end up pretty.

Here are some tips on how to pipe these brownie cookies:

Space out your cookies. The cookie dough is pretty thin compared to other cookie recipes. When piped, the dough will spread a little. Then, the cookies will spread even more in the oven. When you pipe them onto the baking sheets, make sure to leave enough space between each cookie.
Pipe the cookies small. This recipe makes just enough cookies so that you can pipe all the dough out onto two pans and bake them at the same time. I personally like to keep each cookie small to prevent them from touching each other when baked. Watch the video to refer to how I pipe these cookies.

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Hojicha Brownie Cookies

These Hojicha Brownie Cookies are the classic brownie cookies with an Asian twist! Bake up a batch of these cookies for an irresistibly soft and chewy cookie with a perfectly crisp crackled outer shell.

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Author: Jaja Bakes

Course: Dessert, Snack

Cuisine: American, Japanese

Servings: 16 cookies

Prep Time20

Cook Time11

Total Time31

Ingredients

1/2 cup (85 gr) white chocolate, chopped
1/4 cup (55 gr) unsalted butter
1 egg
1/3 cup (65 gr) castor sugar
1/3 cup (65 gr) brown sugar
1/2 cup (65 gr) all-purpose flour
1 1/2 tbsp hojicha powder
1/2 tsp baking powder
1/8 tsp salt
Sesame seeds, for topping

Instructions

Preheat oven to 350F/180°C and line two baking sheets with parchment paper or silicone baking mats.
Microwave the chocolate and butter until fully melted. If you don’t have a microwave, melt them in a heatproof bowl that rests easily in your saucepan without touching the surface of the simmering water (bain-marie). Let the mixture cool slightly before using.
In a large bowl, add egg, castor sugar, and brown sugar. Using a hand mixer or stand mixer, whip the mixture for 5-6 minutes on high speed until thick and glossy.
Pour the melted chocolate and butter into the egg mixture. Beat until well combined using the mixer.
Sift in flour, hojicha powder, baking powder, and salt. Use a spatula to mix everything until well incorporated.
Transfer the batter into a piping bag. Pipe the cookies onto the prepared baking sheets. Sprinkle sesame seeds on top, if desired.
Bake for 10-11 minutes until the edges are slightly brown.
Cool the cookies on the pan for 10-15 minutes to set. Then, transfer them to the cooling rack to cool completely.

Notes

Don’t cut back the mixing time of egg and sugar. The sugar will dissolve during the beating, creating a certain viscosity to the dough. If you don’t mix them properly, the batter will be too thin to pipe.