Brown Butter Hojicha Milk Jam Cookies
Brown Butter Hojicha Milk Jam Cookies
Ingredients
For the Hojicha Milk Jam
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon hojicha powder
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, (1 cup), browned and cooled
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the Hojicha Milk Jam: In a medium saucepan, combine the heavy cream, granulated sugar, and hojicha powder. Whisk until the hojicha powder is fully dissolved.
⏱️ 2 min
- 2
Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring frequently, until the jam thickens to a consistency similar to caramel or thick syrup (about 15-20 minutes). It should coat the back of a spoon.
⏱️ 20 min
- 3
Remove from heat and stir in the 2 tablespoons of unsalted butter, vanilla extract, and 1/8 teaspoon of salt until fully incorporated. Pour the jam into a heatproof bowl or jar and let it cool completely to room temperature, then refrigerate for at least 30 minutes to firm up. This can be made ahead of time.
⏱️ 35 min
- 4
Brown the butter for the cookies: In a light-colored saucepan, melt the 2 sticks of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally amber with nutty brown bits at the bottom. Be careful not to burn it. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and let it cool to room temperature (about 15-20 minutes).
⏱️ 25 min
- 5
In a medium bowl, whisk together the all-purpose flour, espresso powder, baking soda, and 1/2 teaspoon of salt. Set aside.
⏱️ 2 min
- 6
In a large bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 7
Beat in the large egg, then the egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 9
Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading.
⏱️ 30 min
- 10
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 11
Scoop about 1 1/2 tablespoons of cookie dough per cookie. Flatten each ball slightly, place about 1/2 teaspoon of chilled hojicha milk jam in the center, then carefully enclose the jam with the dough, rolling it back into a ball. Ensure the jam is completely sealed within the dough.
⏱️ 8 min
- 12
Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 13
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350
- 14
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Hojicha Milk Jam Cookies
Ingredients
For the Hojicha Milk Jam
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon hojicha powder
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted butter, (1 cup), browned and cooled
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the Hojicha Milk Jam: In a medium saucepan, combine the heavy cream, granulated sugar, and hojicha powder. Whisk until the hojicha powder is fully dissolved.
⏱️ 2 min - 2
Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat to low and simmer, stirring frequently, until the jam thickens to a consistency similar to caramel or thick syrup (about 15-20 minutes). It should coat the back of a spoon.
⏱️ 20 min - 3
Remove from heat and stir in the 2 tablespoons of unsalted butter, vanilla extract, and 1/8 teaspoon of salt until fully incorporated. Pour the jam into a heatproof bowl or jar and let it cool completely to room temperature, then refrigerate for at least 30 minutes to firm up. This can be made ahead of time.
⏱️ 35 min - 4
Brown the butter for the cookies: In a light-colored saucepan, melt the 2 sticks of unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then turns golden brown, and finally amber with nutty brown bits at the bottom. Be careful not to burn it. Immediately pour the browned butter into a heatproof bowl to stop the cooking process and let it cool to room temperature (about 15-20 minutes).
⏱️ 25 min - 5
In a medium bowl, whisk together the all-purpose flour, espresso powder, baking soda, and 1/2 teaspoon of salt. Set aside.
⏱️ 2 min - 6
In a large bowl, combine the cooled brown butter, granulated sugar, and light brown sugar. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 7
Beat in the large egg, then the egg yolk, one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 9
Cover the cookie dough and chill in the refrigerator for at least 30 minutes. This helps prevent spreading.
⏱️ 30 min - 10
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 11
Scoop about 1 1/2 tablespoons of cookie dough per cookie. Flatten each ball slightly, place about 1/2 teaspoon of chilled hojicha milk jam in the center, then carefully enclose the jam with the dough, rolling it back into a ball. Ensure the jam is completely sealed within the dough.
⏱️ 8 min - 12
Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 13
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.
⏱️ 12 min•🌡️ 350 - 14
Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 5 min