1. Make a brown butter (beurre noisette)

In a saucepan, melt the butter over medium heat.
Once completely melted, stir regularly.

After foam appears, the butter will begin to brown slightly
and develop a nutty aroma.
As soon as the aroma is well-developed, remove from heat.

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2. Mix the butter, sugars, and egg

Pour the brown butter into a mixing bowl.
Add the white sugar and brown sugar, then mix until the texture is uniform.

Let the butter cool slightly, then add the egg and mix.
The mixture will become smooth and resemble the texture of caramel.

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3. Add salt and baking soda

Incorporate the salt and baking soda, then mix evenly.

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4. Add the flour and hojicha

Add the flour and hojicha powder all at once.
Mix gently with a spatula, lifting the dough from the bottom of the bowl.

Mix just enough until the flour disappears.
Avoid overworking the dough to maintain a melt-in-the-mouth texture.

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5. Incorporate the chocolate

Add the chocolate cut into pieces.
This recipe is intentionally generous, but the quantity can be adjusted according to taste.
White chocolate pairs particularly well with hojicha.

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6. Chilling the dough

Cover the dough and place it in the refrigerator for 1 hour.
This step allows the dough to firm up for a more even bake.

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7. Shaping and baking

Form dough balls and place them on a baking sheet covered with parchment paper.

Bake in a preheated oven at 180°C (356°F) for 20 to 25 minutes.

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8. Tasting

Let cool before eating.
The cookies are crispy on the outside and slightly soft on the inside.