These Hojicha Latte Cookies bring together the warm, roasted flavour of hojicha tea and the sweetness of creamy milk and white chocolate chunks for delicious cookie! The dough is easy to make and requires just a bit of chilling time for the perfect soft, chewy texture. Each bite is to mimic a creamy Hojicha latte (if you haven’t tried before, run to your local Asian cafe!)

Hojicha is a Japanese roasted green tea known for its deep, earthy flavour with subtle smoky and caramel-like notes. Unlike traditional green tea, which is steamed, hojicha leaves are roasted, giving it a distinct, mellow taste and a beautiful brown colour. It’s lower in caffeine, making it perfect for a soothing treat any time of day. In these cookies, the hojicha powder adds a rich, roasted tea flavour that pairs perfectly with the sweetness of the chocolate!

🧡 WHY YOU'LL LOVE THIS RECIPE

That rich, roasted hojicha flavor. If you’re a fan of earthy, warm flavors, you’ll love the roasted tea taste that hojicha brings to these cookies.
Loaded with chocolate chunks. These cookies are packed with creamy white and milk chocolate chunks, giving you a yummy contrast of flavours with every bite. The sweetness of the chocolate pairs perfectly with the deep, toasty notes of hojicha.
Soft and chewy texture. Thanks to a quick chill in the fridge, these cookies bake up with the perfect soft center and slightly crisp edges. Each bite practically melts in your mouth, making them sooo addictive!
Easy to make. These cookies are as simple as any classic chocolate chip recipe. No fancy equipment or complicated steps, just mix, chill, and bake!

🔪 KITCHEN EQUIPMENT

Mixing bowls
Whisk
Stand mixer or hand mixer with paddle attachment
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or silicone baking mats
Wire cooling rack

🥚 INGREDIENTS YOU'LL NEED

Here’s a simple list of what you’ll need for this delicious cookie:

All-purpose flour
Hojicha powder: You can find it online or at specialty tea shops. Matcha powder can be used too!
Baking soda
Salt
Unsalted butter: Make sure it’s softened to room temperature for easy mixing.
Brown sugar
Granulated white sugar
Eggs: Make sure they are at room temperature.
Vanilla extract
Milk and white chocolate bars: Feel free to mix up the chocolate—dark chocolate or semi-sweet would work great too! I used a mixture of white chocolate and Lindt Double Chocolate (these are creamy in the middle so it’s perfect to mimic latte milk)

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

📝 HOW TO MAKE THIS RECIPE

Whisk the flour, hojicha powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar, and beat on medium-high speed until creamed, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, add the chopped white chocolate. The dough will be soft and thick. Cover and chill the dough in the refrigerator for at least 1 hour (and up to 4 days). If chilling for longer than 3 hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll balls of dough, about 1½ tablespoons of dough per cookie, and place 3 inches (7.5 cm) apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, press a few white chocolate chips (if desired) into the top of each.

☝🏻 Tips and tricks

Chill the dough. After mixing the dough, it’s crucial to let it chill in the refrigerator for at least 1 hour. This helps the flavours meld together and ensures the cookies bake up with the perfect soft center and crisp edges. If you’re chilling the dough for longer than 3 hours, allow it to sit at room temperature for about 30 minutes before rolling.
Portion the dough evenly. Use about 1½ tablespoons of dough for each cookie and make sure to space them 3 inches apart on the baking sheet. This gives the cookies room to spread and ensures even baking.
Bake at 350°F (180°C) for that ideal texture. Baking the cookies at this temperature ensures that the edges get slightly crisp while the centers remain soft and chewy.
Add extra chocolate chunks. For that bakery-style look, press a few extra chocolate chunks or chips into the tops of the cookies right after they come out of the oven. Not only does this make them look nice, but it also adds extra pockets of melty chocolate!
Let them cool properly. After baking, allow the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. This helps them firm up slightly and prevents them from falling apart while still maintaining that perfect chew.

Can I substitute hojicha powder with matcha?

Yes, you can substitute hojicha powder with matcha powder, but keep in mind the flavor will be different. Hojicha has a roasted, earthy taste, while matcha is more grassy and vibrant.

Do I really need to chill the dough?

Yes, chilling the dough is essential for the best results. Chilling helps the flavours develop and prevents the cookies from spreading too much while baking. It also ensures the cookies have that perfect soft center and slightly crisp edge.

Where can I find hojicha powder?

Hojicha powder can often be found online, at specialty tea shops, or in Asian grocery stores. If you can’t find it locally, many websites offer hojicha powder for shipping. It’s worth keeping some on hand if you enjoy tea-flavoured baked goods!

HOW CAN I STORE THIS?

Room Temperature: Store your cookies in an airtight container at room temperature for up to 1 week. The cookies will stay soft and chewy, especially if you add a slice of bread to the container to maintain moisture.
Refrigerator: If you want to store the dough for a few days before baking, keep it in an airtight container or tightly wrapped in plastic wrap. The dough can stay fresh in the fridge for up to 4 days.
Freezer: You can freeze the baked cookies or unbaked cookie dough balls for up to 3 months. For unbaked dough, freeze the balls on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to bake, just add an extra minute or two to the baking time straight from frozen.

So, there you have it, the perfect cookies that combine the best of tea and chocolate in one delicious bite!

Whether you enjoy them with your afternoon coffee or sneak one warm from the oven, these cookies are sure to become a new favourite.

Time to grab your apron and get baking!

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Hojicha Latte Cookies