Description
These Hojicha Latte Cookies combine a rich, roasted hojicha tea flavour with creamy chunks of milk and white chocolate. The cookies are soft and chewy, with just the right amount of crispness around the edges, making them the perfect treat to enjoy with a cup of tea or coffee. You’ll be hooked from the first bite!
Ingredients
Units
Scale
- 2 1/2 cups (300g) all-purpose flour
- 4 teaspoons (12g) hojicha powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks, or 226g) unsalted butter, softened to room temperature
- 3/4 cup (165g) brown sugar, packed
- 1/2 cup (100g) granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 (4 ounces, or 113 g, each) chocolate bars, chopped into chunks, i used 2 Lindt Double Milk Chocolate and 1 Lindt White Chocolate Bar
Instructions
- 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 1½ hours (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.
- Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
Notes
- Hojicha Powder: You can find hojicha powder online or at specialty tea shops. It adds a unique roasted tea flavour to the cookies.
- Add-Ins: Feel free to experiment with different types of chocolate or add nuts for extra texture and flavour.
- Prep Time: 2 hours
- Cook Time: 13 mins
- Category: Cookies