Hojicha, a roasted green tea from Kyoto, was first created by tea sellers who heated tea over hot charcoal. The process transformed the creamy qualities of freshly picked green tea to a rich, roasted flavor with nutty and caramel notes. This recipe takes the depth of hojicha and adds it to chocolate chip cookies.
Most of the ingredients will be familiar to any cookie baker, but there are a couple of tweaks that make these special. First, the hojicha powder. You can purchase it from many Japanese grocery stores or simply make it at home by blending loose-leaf hojicha in a spice grinder. Be sure to sift the homemade powder to make sure it’s clump-free and ultra fine, though. Second, the equal ratios of baking soda and baking powder leave the tops of each cookie perfectly cracked. More cracks mean more crisp edges to protect that chewy center.
To store, seal the cookies in an airtight container at room temperature for up to four days. Or freeze the leftover cookie dough into balls and bake whenever your sweet tooth calls. Make a big batch now and your future self will thank you later.