Brown Butter Hojicha Earl Grey (Printable)

Nutty brown butter combined with roasted hojicha and Earl Grey creates a uniquely aromatic cookie experience.

# Ingredient List:

→ Brown Butter

01 - 3/4 cup unsalted butter

→ Dry Ingredients

02 - 2 cups all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon hojicha powder
06 - 2 teaspoons Earl Grey tea leaves, finely ground

→ Wet Ingredients

07 - 3/4 cup light brown sugar, packed
08 - 1/4 cup granulated sugar
09 - 1 large egg
10 - 1 large egg yolk
11 - 2 teaspoons pure vanilla extract

→ Optional Add-ins

12 - 2/3 cup white chocolate chips or chopped white chocolate

# Directions:

01 - In a saucepan over medium heat, melt the butter. Continue cooking and stirring frequently until the butter foams and turns golden brown with a nutty aroma, approximately 5 to 7 minutes. Remove from heat and allow to cool for 10 minutes.
02 - In a bowl, whisk together flour, baking soda, salt, hojicha powder, and ground Earl Grey tea leaves until evenly combined.
03 - In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until well combined. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. If using, fold in white chocolate chips.
05 - Cover the dough and refrigerate for at least 1 hour, or up to overnight for optimal flavor development and texture.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into 2-tablespoon mounds, spacing 2 inches apart.
07 - Bake for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like an upscale tea shop but come together in your own kitchen without pretension.
  • The brown butter gives you that nutty, slightly caramelized depth that transforms a simple cookie into something memorable.
  • The two teas create an unexpected complexity that keeps people guessing and coming back for more.
02 -
  • Browning the butter is not decoration—it's the soul of this cookie, so don't rush it or use clarified butter as a shortcut.
  • Grinding your own Earl Grey from tea bags gives you fresher bergamot oil; pre-ground tea loses its volatile aromatics quickly and tastes stale.
  • Chilling the dough overnight genuinely deepens the tea flavors and prevents spreading, making a noticeable difference in the final cookie.
03 -
  • Toast your white chocolate chips lightly in a dry pan for 1 minute before folding them in—this deepens their vanilla notes and makes them taste less sweet.
  • If you want an even more intense tea flavor, increase either the hojicha or Earl Grey by 1/2 teaspoon, though start with this base first so you understand the balance.
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