It will go viral!
Hojicha cookies with crunchy dark and white chocolate. You couldn’t imagine an easier cookie recipe. Try it and you’ll love it forever.
Psst… for this recipe you should use hojicha powder, not loose-leaf hojicha.
Ingredients:
- 115 g butter
- 125 g wheat flour
- 1 teaspoon baking powder
- ½ tsp salt
- 1 tsp (about 5 g) hojicha powder
- 50 g white sugar
- 50 g dark muscovado sugar
- 1 egg (about 50 g), at room temperature
- 100g white chocolate, chopped
- 50g dark chocolate, chopped
Preparation:
- Preheat the oven to 175°C.
- Melt the butter over medium heat until it turns a dark golden color. Leave to cool.
- In a medium bowl, mix flour, baking soda, salt and hojicha.
- Add the white and brown sugar and egg to the cooled butter. Stir until the ingredients are combined. Add the wet ingredients to the dry ones, mix. Add the chopped chocolate to the mixture. Stir until well combined.
- Line a baking tray with baking paper. Using a large spoon or ice cream scoop a portion of the dough (about 40g) and form a ball. Place the cookies on the baking tray, keeping the spaces. Bake for 9-11 minutes.
- Leave baked cookies to cool for 10 minutes, and then move them to the griddle.
