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.
More Cookie Recipes
While you are here, check out also these cookie recipes:
- Earl Grey Butter Cookies
- Biscoff Stuffed Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Masala Chai Shortbread Cookies
- Soft and Chewy Oatmeal Cranberry Cookies
- Pandan Gula Melaka Butter Cookies