# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 0.25 cup unsweetened cocoa powder
03 - 3 tbsp hojicha powder (roasted green tea powder)
04 - 0.5 tsp baking powder
05 - 0.5 tsp fine sea salt
→ Wet Ingredients
06 - 0.5 cup unsalted butter, melted and slightly cooled
07 - 0.5 cup light brown sugar, packed
08 - 0.25 cup granulated sugar
09 - 1 large egg, room temperature
10 - 1 tsp vanilla extract
→ Mix-ins
11 - 0.66 cup white chocolate, chopped or chips
# Directions:
01 - Preheat oven to 350°F. 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 blended.
03 - In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined and smooth.
04 - Beat in the egg and vanilla extract until the mixture becomes smooth and glossy.
05 - Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in the white chocolate pieces until evenly distributed throughout the dough.
07 - Scoop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until edges are set and centers appear slightly underbaked for optimal chewiness.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
