# What You Need:
→ Brown Butter
01 - 3/4 cup unsalted butter
→ Dry Ingredients
02 - 2 cups all-purpose flour
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 tablespoon hojicha powder
06 - 2 teaspoons ground Earl Grey tea leaves
→ Wet Ingredients
07 - 3/4 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 1 large egg
10 - 1 large egg yolk
11 - 2 teaspoons pure vanilla extract
→ Optional Add-ins
12 - 2/3 cup white chocolate chips or chopped white chocolate
# How To Make It:
01 - In a saucepan over medium heat, melt the butter. Continue cooking and stirring frequently until the butter foams and turns golden brown with a nutty aroma, approximately 5 to 7 minutes. Remove from heat and cool for 10 minutes.
02 - In a bowl, whisk together flour, baking soda, salt, hojicha powder, and ground Earl Grey tea leaves until evenly distributed.
03 - In a large mixing bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until well combined. Add the egg, egg yolk, and vanilla extract; mix until smooth.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in white chocolate chips if using.
05 - Cover and refrigerate the dough for at least 1 hour, or up to overnight, for optimal flavor development and texture.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper. Scoop dough into 2-tablespoon mounds, spacing 2 inches apart.
07 - Bake for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft.
08 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
