# Required Ingredients:
→ Dry Ingredients
01 - 1 cup (120g) all-purpose flour
02 - 3 tablespoons (20g) unsweetened cocoa powder
03 - 2.5 teaspoons (12g) hojicha powder (roasted green tea powder)
04 - 0.5 teaspoon baking powder
05 - 0.5 teaspoon fine sea salt
→ Wet Ingredients
06 - 8.1 tablespoons (115g) unsalted butter, melted and slightly cooled
07 - 0.5 cup (120g) light brown sugar, packed
08 - 0.25 cup (50g) granulated sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
→ Mix-ins
11 - 3.5 ounces (100g) white chocolate, chopped or chips
# How-To Steps:
01 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, hojicha powder, baking powder, and salt until evenly distributed.
03 - In a large bowl, mix melted butter, light brown sugar, and granulated sugar until well combined.
04 - Beat in the egg and vanilla extract until the mixture is smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture until just combined, avoiding overmixing.
06 - Fold in the white chocolate pieces gently into the dough.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are set and centers appear slightly underbaked.
09 - Cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.
