"Hojicha, Opalys and Dark Chocolate 🍪"
Hojicha White & Dark Chocolate Chunk Cookies
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A Note from Feedfeed
These Hojicha White & Dark Chocolate Chunk Cookies are chewy, gooey, and packed with flavor! Hojicha powder (tea powder made from finely ground roasted green tea grown in Kyoto, Japan) paired with a milky and creamy Valrhona white chocolate turns a simple chocolate chunk cookie into an elevated treat!
Chocolate chip cookies are literally one of the best desserts around! Some people like them chewy, some like the snap of a crisp edge. Some like them filled with dark chocolate and topped with sea salt and others like a mix of milk chocolate and nuts. Whatever your preference, we have 200+ recipes from the #feedfeed community you'll be sure to love! Check out our Chocolate Chip Cookies feed for more inspo!
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Prep time: 30mins
Cook time: 20mins
Serves or Makes: 14-16 cookies
Recipe Card
ingredients
- 1/2 cup(140 grams) unsalted butter
- 1/2 cup (100 grams) packed brown sugar
- 1/2 granulated sugar
- 1 large room temperature egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tablespoon hojicha powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup Valrhona Opalys 33% Fèves (or substitute your favorite white chocolate)
- 3/4 cup dark chocolate, roughly chopped
- flaky sea salt, for sprinkling
Method
Step 1
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar until light and fluffy.
Step 2
Add the egg and vanilla extract to the butter mixture and mix until combined. Scrape down the sides and bottom of the bowl as needed.
Step 3
In a separate bowl, whisk together the flour, hojicha powder, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low speed just until incorporated.
Step 4
Add the chocolates and mix just until it is incorporated with the dough. (Optional: Set aside some whole pieces of Valrhona Opalys Fèves to top each cookie off with to create large puddles of chocolate).
Step 5
Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight before baking.
Step 6
When ready to bake, preheat your oven to 350°F with the oven rack in the center of the oven. Line two baking sheets with parchment paper.
Step 7
Use a large cookie scoop to portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake the cookies in the preheated oven for 12 - 14 minutes or until the cookies are golden brown around the edges.
Step 9
Remove from the oven and sprinkle with flaky sea salt. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.