Mini Crunchy Hojicha Chocolate Chip Cookies
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What makes these Mini Crunchy Hojicha Chocolate Chip Cookies so unforgettable is the addition of roasted green tea flavor and how pop-able they are.
I am back with another hojicha recipe today. This Mini Crunchy Hojicha Chocolate Chip Cookies recipe is the hojicha version of the previous Mini Crunchy Matcha White Chocolate Chip Cookies. And if you follow my blog, you know that these two recipes are adapted from the Famous Amos Style Mini Chocolate Chip Cookies.
The classic chocolate chip cookies are 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.
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.
This Recipe Makes a Lot of Cookies
These cookies are so tiny that they make hundreds of cookies. I like to make a full batch and keep some portioned, unbaked cookie dough in the freezer for those times you need a little something sweet to share to enjoy yourself.
You will want to use mini chocolate chips here for the full mini effect. Regular chocolate chips would overwhelm these little cookies. If you only have regular chocolate chips or even chocolate discs or bars, try chopping them into smaller pieces to simulate the size of mini chips.
Portion these cookies into third-quarter teaspoon balls. I use a teaspoon scoop to portion the dough for these cookies. I always recommend using the measuring spoon to get consistent sizing to help make sure that they all bake evenly.
Don’t Skip: Chill The Dough!
Chilling the dough intensifies the flavor of the dough and retains its shape in the oven. The flavor in the chilled cookies was noticeably richer because as the dough chills, it dries out slightly concentrating the flavor, and giving you crispier, chewier edges. Also chilling the dough gives the gluten in the dough a chance to relax, again, adding to the crispier texture of the edges. And the color deepens as well, so you have a beautiful deep-colored cookie, as opposed to a pale one.
The different chilling times also alter the taste, texture, and color of these cookies. The 24-hour cookies taste delicious, but I prefer the 48 and 72-hour cookies because they are much more flavorful. The chilling plays a crucial part here so do not skip it. If you don’t have too much time, chill the dough for just 2 hours is enough to make sure the cookies retain their shape in the oven.
More Cookies Recipes
- Chocolate Nutella Thumbprint Cookies
- Zebra-Striped Shortbread Cookies
- Palm Cheese Cookies
- Pandan Gula Melaka Butter Cookies
- Coffee Bean Cookies
- Cheddar Cheese Snowball Cookies
Ingredients
- 2/3 cup (150 gr) unsalted butter, room temperature
- 3/4 cup (150 gr) light brown sugar
- 10 tbsp (75 gr) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tbsp malted milk powder
- 2 1/4 cups (270 gr) all-purpose flour
- 2 tbsp hojicha powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup (180 gr) mini chocolate chips
Instructions
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until pale and fluffy. Scrape the side with a spatula.
- Add egg, vanilla extract, and malted milk powder. Beat until well combined.
- Sift in all-purpose flour, hojicha powder, baking powder, baking soda, and salt. Beat on the lowest speed until just combined. Stir in white chocolate chips with a spatula.
- Refrigerate the dough for at least 2 hours and up to 3 days. The longer the dough is refrigerated, the better the flavor is.
- When ready to bake, preheat the oven to 320F/160°C. Line baking sheets with parchment paper or nonstick baking mats.
- Scoop 3/4 tsp of dough and roll it into tall mounds. Place them on the prepared baking sheets.
- Bake until golden brown for 11- 13 minutes. Transfer the cookies to a cooling rack to cool completely.
