Brown Butter Strawberry Hojicha Cookies to Savor

Indulge in Brown Butter Strawberry Hojicha Cookies, a perfect blend of caramelized sweetness and earthy hojicha.

Scale

1 cup Brown Butter (Cook until golden brown for maximum depth)
2 tablespoons Hojicha Powder (Can grind hojicha tea bags or loose-leaf tea fine)
2 cups Flour (Spoon it gently into the measuring cup)
1 teaspoon Baking Soda (A leavening agent)
1 teaspoon Salt (A pinch enhances flavor)
3/4 cup White Sugar (For deeper flavor, try raw sugar)
3/4 cup Raw Sugar (Adds texture and depth)
2 large Eggs (Room temperature eggs mix better)
1 cup Strawberry White Chocolate (Opt for chunks for melting)
1/2 cup Freeze-Dried Strawberries (Intense flavor without moisture)
1/2 cup Extra White Chocolate (Press on top of the cookies before baking)
1/2 cup More Freeze-Dried Strawberries (Add on top post-baking)

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Blend freeze-dried strawberries into a fine powder and mix with melted white chocolate. Spread on a silicone sheet and chill for 10 minutes until solid.
In a medium saucepan, cook the butter over medium heat until it turns golden brown, giving off a nutty aroma. Allow to cool.
In a large bowl, whisk together flour, hojicha powder, baking soda, and salt.
In another bowl, whisk browned butter with white and raw sugars until combined. Add eggs and mix until light.
Gently fold dry ingredients into wet mixture. Fold in strawberry white chocolate chunks.
Scoop dough onto a parchment-lined baking sheet, press extra chocolate on top, and bake at 350°F (175°C) for 10-13 minutes.