Hojicha Chocolate Cookies Recipe (Reduced Sugar)

Preparations

1. Preheat the oven to 180°C (with Fan).
2. Melt the butter over medium heat until it is dissolved. Leave to cool.
3. In a medium-sized bowl, mix dry ingredients - Flour, Hojicha Powder¹, Baking Powder, Table Salt.
4. Add White Caster Sugar, Dark Muscovado Sugar and Egg to the cooled butter. Stir until the wet ingredients are combined and dissolved.
5. Add the wet ingredients (4) to the dry ones (3), mix until you see a smooth batter.
6. Finally, take out the Chopped Dark Chocolate² from the fridge and add to the mixture. Stir until well combined.

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Baking

1. Line a baking tray with baking paper³. Scoop each cookie portion using a tablespoon or ice cream scoop and place them on the baking paper.
2. Then, use your palms lightly to form each cookie dough into a ball shape, and give each dough a gentle press. (Keep some space between each cookie)
3. Bake for 9-12 minutes on middle rack.
4. Allow the baked cookies to cool for 10 minutes on a rack

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Remarks

¹ Make sure powder is used, not tea leaves

² Approximately half of a 100g chocolate block (I used Lindt 72% chocolate block). Instead of chopping, I manually bend the chocolate block into irregular chunks, using the foil to prevent melting

³ Using baking paper is highly recommended, instead of using a baking mat like I did, as chocolate near the base of the dough might melt through the mat mesh which could be a bit messy.

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