Hojicha & Brown Butter Cookies

By Natasha Pickowicz

Makes 2 dozen small cookies

1 stick (110g) unsalted butter

3 tablespoons Dona Hojicha, finely ground

¼ cup plus 2 tablespoons (75g) granulated white sugar

¼ cup plus 2 tablespoons (90g) dark brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup (120g) all-purpose flour

¼ teaspoon baking soda

1/4 teaspoon kosher salt 

1/4 cup roasted white sesame seeds

1. In a small pot, bring the butter to a boil over medium-high heat. Once the foam burns off, reduce the heat to low. 

2. When the milk solids are a bronzed mahogany hue, about 2 to 3 minutes, and the air smells nutty and sweet, remove the pan from the heat and stir in the ground tea. Let the mixture sit for 5 minutes to steep, then carefully pour the mixture into a medium-sized bowl.

2. Whisk the white and brown sugars into the brown butter mixture until combined, about 2 minutes. 

3. Add the egg and vanilla extract and whisk well, another 2 minutes; the mixture will look creamy and smooth.

4. Sift in the all-purpose flour, baking soda, and salt. Stir in the ingredients gently to incorporate. 

5. Chill the cookie dough for at least 2 hours or up to 2 days. 

6. When ready to bake, preheat the oven to 350 degrees F. Portion the cookie dough into 1 tablespoon-sized balls and flatten into discs. Press one side of each disc in the roasted white sesame seeds and transfer to a baking sheet lined with parchment paper. 

7. Bake until the cookies are slightly puffed in the center and a bit golden around the edges, about 9 minutes. 

8. Remove from the oven and gently rap on the counter to allow the cookies to spread and settle. Cool completely and store in an airtight container for up to four days.