Ok…how is it May already?! I felt like it was just last week when I promised that I would share the recipe for my hojicha cookies to pair with my hojicha dalgona! Time has been flying! 2020 just feels like a blur…Anyways the recipe for my Chewy Chocolate Chip Hojicha Cookies is finally here!

Now I paired mine with a glass of chocolate milk here, but feel free to go and whip up a glass of that hojicha dalgona to take these babies to another level! Honestly though, these cookies are so freaking good that you could just inhale them on their own! Like seriously, if you like chewy chocolate chip cookies and you like hojicha tea, then you will LOVE these cookies! They are crispy on the outside, soft and chewy in the inside and infused with hojicha flavour!!!

Now some of you may be asking…Mimi Ju what the heck is hojicha?! Hojicha is basically the roasted version of matcha, or Japanese green tea. It has a caramel-y, smoky flavour that works really well in desserts.

For these cookies, I highly recommend toasting your hojicha tea and grinding your own powder to get the best flavour. I just toast my tea directly in a pan for a couple minutes until you start to smell the aroma of the hojicha tea. Then I grind it up using my Magic Bullet. You could also use a coffee or spice grinder here to do the trick. I found that I can taste the flavour of the hojicha much more when it is toasted.

Chewy Chocolate Chip Hojicha Cookies

4 from 25 votes

Recipe by Mimi Ju Course: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Total time

hour

minutes

These cookies are crispy on the outside, chewy on the inside and infused with hojicha flavour.

Cook Mode

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Ingredients

2 tablespoons 2 hojicha tea
1/2 cup 1/2 white sugar
3/4 cup 3/4 brown sugar
1 teaspoon 1 salt
1/2 cup 1/2 unsalted butter, melted
1 1 egg
1 teaspoon 1 vanilla extract
1 1/4 cups 1 1/4 all-purpose flour
1/2 teaspoon 1/2 baking soda
1 cup 1 dark chocolate chunks

Directions

In a small pan, toast the tea for 2 minutes over medium-low heat until fragrant. Grind into a fine powder with a coffee/spice grinder.
In a large bowl, whisk together white sugar, brown sugar, salt and butter until smooth.
Beat in egg and vanilla until batter forms ribbons when it drops back into the mixture.
Sift in flour, hojicha and baking soda. Fold in gently, being careful not to overmix.
Fold in chocolate chunks. Chill dough in the refrigerator for 30 minutes or overnight.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Scoop cookie dough onto the baking sheet. Space cookies at least 4 inches apart as they will spread.
Bake in the preheated oven for 12-15 minutes, or until edges start to turn golden brown. Enjoy!