# What You Need:
→ Brown Butter
01 - 3/4 cup unsalted butter
→ Dry Ingredients
02 - 2 cups all-purpose flour
03 - 1 tsp baking soda
04 - 1/2 tsp fine sea salt
05 - 2 tbsp hojicha powder (roasted green tea)
→ Wet Ingredients
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 large egg yolk
10 - 2 tsp pure vanilla extract
→ Optional Toppings
11 - Flaky sea salt for sprinkling
# Directions:
01 - Melt butter in saucepan over medium heat. Continue cooking, swirling occasionally, until butter foams then browns and smells nutty, approximately 5-7 minutes. Immediately transfer to heatproof bowl to halt cooking process. Allow to cool for 10 minutes.
02 - Whisk together flour, baking soda, salt, and hojicha powder in medium bowl until thoroughly incorporated.
03 - Combine cooled brown butter with brown sugar and granulated sugar in large bowl. Whisk until well blended and mixture appears uniform.
04 - Incorporate whole egg, egg yolk, and vanilla extract into butter mixture. Whisk vigorously until smooth and slightly thickened consistency is achieved.
05 - Add dry ingredients to wet mixture. Fold gently with spatula until just combined, taking care not to overmix as this affects final texture.
06 - Cover dough and refrigerate for 30 minutes to minimize spreading during baking. This step is optional but recommended for thicker cookies.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop tablespoon-sized balls of dough onto prepared sheets, maintaining approximately 2 inches of space between each portion.
09 - Bake for 10-12 minutes until edges turn golden brown and centers appear just set. Avoid overbaking for optimal chewy texture.
10 - Immediately sprinkle flaky sea salt if desired. Allow cookies to rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
