Brownie cookies have an incredibly fudgey, chewy texture and the crinkles and cracks across the front of them only add to their appeal. I took the classic brownie cookie and replaced the cocoa powder with hojicha powder instead.
For those who aren’t all the familiar with hojicha just yet, its basically the roasted form of matcha. It has a dark brown color and has an amazing roasty toasty flavor to it. It adds an amazing nutty flavor and can be easily incorporated into any bakes and can be a great substitute for wherever matcha is used!
The hojicha powder here helps these cookies not only deliver on their aesthetic appeal, but also on the flavor front as well. One bite of these fudgey cookies and you’ll easily grow to love hojicha as much as I do!
Ingredients
Instructions
14 comments
These look amazing! I haven’t tried cooking with hojicha before but do you think this recipe could work with my matcha powder?
Yes they’ll definitely work with matcha! I actually have a recipe for the matcha version here: https://butfirstboba.com/2020/08/29/matcha-brownie-cookies/
Hi there, do I have to press down/flatten the cookie doughs or do I leave them rounded? (I use a cookie scoop) thanks in advance!! 🙂
I don’t press down the cookie dough that much when I make them (they’re at least not rounded). I’d say the dough more resembles a really thick puck if that makes sense haha and then they’ll spread when baking so just make sure to not flatten too much
Do you measure your oven’s temperature with a thermometer?
I don’t exactly have a thermometer placed inside my oven. I just use the digital temperature that’s displayed on it!
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