Japanese Food

Hojicha Brownie Cookies

These cookies combine a delicate and sweet taste of brown sugar (hojicha) with a crunchy top (the brown sugar), and a soft inside (the cookie). Hojicha (brown tea) is a very interesting tea, because it has “flavor and depth” which is a very useful combination. Often hojicha is brewed as black tea, but it is also made into a sweet beverage.

In Japan, these are called “Hanukkah Cookie” or “Hanukkah Cookies”. It is a small and delicious kind of cake that is perfect for Hanukkah. The taste is sweet and the texture is smooth.

The Hojicha Brownie is a classic cookie with an Asian twist! Bake a batch of these cookies for an irresistibly soft and chewy cookie with a perfectly crisp exterior.

These hojicha brownies are for real hojicha lovers. All the best features of brownies – crispy crust, soft core, crunchy edges – in a simple homemade cookie recipe. One of the best cookie recipes in the world!

The classic brownie recipe is a treat for many, but what makes this recipe unforgettable is the addition of hojicha powder. For those unfamiliar with Hojicha, it’s essentially roasted green tea. The fragrant, toasty, nutty flavor and aroma of hojicha make it an incredibly delicious cookie that you’ll want to make again and again.

Although it was written on the internet that these cookies must be very difficult to maintain and finicky, I actually found them quite easy to make. There are some simple techniques for making these cookies. If you follow these steps, you will be rewarded with a tasty treat every time.

What is Hojicha?

Hojicha is a Japanese green tea. It differs from other Japanese green teas in that it is roasted over charcoal in a porcelain pot, whereas most Japanese teas are steamed. The tea is roasted at high temperatures, which turns the leaves from green to reddish brown and reduces the acidity of the taste.

The roasted flavors have been extracted and dominate this tea. Hojich roasting also reduces the caffeine content of the tea. Because of its sweetness, Hojicha is an excellent choice for late afternoon tea and is even preferred by children and the elderly.

Tips for better brownies

  • Prepare all the ingredients. Measure everything and then proceed with making the dough.
  • Use eggs at room temperature. A higher temperature helps to dissolve the sugar.
  • Do not shorten the mixing time. It’s just a matter of dissolving the sugar.  Slowly beat the egg and sugar for about 5-6 minutes. It will increase in volume and the dough will become thick and shiny. If you don’t whisk them well, the dough will be too thin and rise quickly when you place it on the baking sheets.
  • Cook immediately. The key to a beautifully cracked top is timing. Once the dough is kneaded, immediately place it on the baking sheets and place in the oven.

How to cut brownies

As you saw in the video tutorial below the recipe, the cookie dough is spread onto the baking sheets with a pipette. This is how these butter cookies get their beautiful shape. I tried using an ice cream scoop for this dough, but the cookies didn’t look so good.

Here are some tips for making these cookies:

  • Put the cookies in place. The sponge cake dough is quite thin compared to other sponge cake recipes. The dough will fall apart a bit as you roll it out. Then the cookies spread out even more in the oven. When you place them on the baking sheets, make sure there is enough space between each cookie.
  • Arrange the cookies in a small layer. This recipe makes so many cookies that you could divide the whole dough between two pans and bake them at the same time. Personally, I like the individual cookies to be small so they don’t touch each other while baking. Watch the video to see how I make these cookies.

More cookie recipes

While you’re here, check out these cookie recipes too:

Performance: 16 cookies

Hodgic Biscuits

The Hojicha Brownie is a classic cookie with an Asian twist! Bake a batch of these cookies for an irresistibly soft and chewy cookie with a perfectly crisp exterior.

Cooking time
20 minutes

Cooking time
11 minutes

Total time
31 minutes


  • 1/2 cup white chocolate chips (85 g)
  • 1/4 cup unsalted butter (55 g)
  • 1 egg
  • 1/3 cup castor sugar (65 g)
  • 1/3 cup brown sugar (65 g)
  • 1/2 cup whole wheat flour (65 g)
  • 1 1/2 Esslöffel Hojic-Pulver
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt.
  • Sesame seeds, for garnish


  1. Preheat the oven to 350°F/180°C and line two baking sheets with baking paper or silicone baking mats.
  2. Heat the chocolate and butter in the microwave until melted. If you don’t have a microwave, melt them in a heat-resistant bowl that fits easily into the pan without touching the surface of the boiling water (bain-marie). Allow the mixture to cool slightly before using.
  3. Put the egg, caster sugar and brown sugar in a large bowl. Using a hand mixer or stand mixer, beat the mixture on high speed for 5-6 minutes until thick and glossy.
  4. Pour the melted chocolate and butter into the egg mixture. Beat with a mixer until the mixture is smooth.
  5. Sift the flour, Hojic powder, baking powder and salt. Mix everything together with a spatula until well blended.
  6. Put the dough in a piping bag. Place the cookies on the prepared baking sheets. Sprinkle with sesame seeds if desired.
  7. Bake for 10-11 minutes until edges are light brown.
  8. Let the cookies cool on the baking sheet for 10-15 minutes to harden. Then place them on a wire rack to cool completely.


Do not reduce the mixing time between the eggs and sugar. The sugar will dissolve as you whisk, creating a certain viscosity in the dough. If you don’t mix them well, the dough will be too thin to assemble.

Have you cooked with this recipe?

Leave a star rating or review in the comments and tag them on Instagram. This gives me and other readers useful feedback. Have fun cooking!

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