Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma.
- In a mixing bowl, whisk together the light brown sugar and granulated white sugar. Add the slightly cooled brown butter and mix until smooth.
- Crack in an egg and whisk until incorporated.
- In another bowl, sift together the all-purpose flour, toasted milk powder, and hojicha powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the white chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until the edges are golden brown but the centers are slightly underbaked.
- Allow the cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container for up to a week or freeze for longer storage. Thaw at room temperature or warm in the oven before serving.