Hojicha Sea Salt Toffee Chocolate Chip Cookies

These hojicha (roasted matcha)-flavored cookies are speckled with dark chocolate and toffee bits and finished with a sprinkling of Maldon sea salt flakes – suitable for mildly sweet tastebuds and a great companion to a cup of coffee.


Makes 14 cookies

8 tbsp (1 stick) unsalted butter

1/2 cup (107.5g) brown sugar

3 tbsp (37.5g) sugar

1 large egg

1 cup (125g) all-purpose flour

1/2 tsp baking soda

3 Tbsp (18g) hojicha powder

1/4 tsp salt

2.5 oz (a lil less than 1/2 cup) bittersweet chocolate chips or chunks

2.5 oz (a lil less than 1/2 cup) Heath milk chocolate english toffee bits

Sea salt flakes to top, I use Maldon


Cook butter in a medium saucepan over medium heat, stirring periodically, until it foams, then browns. It’ll smell nutty and caramelly and you should see brown solids.

Pour into a large bowl, make sure to get all those delicious solids, and let cool slightly, about 10 minutes.

Meanwhile, whisk flour, hojicha, baking soda, and salt in a medium bowl.

Beat the sugars together with the browned butter until incorporated. Beat in eggs and vanilla until mixture lightens and thickens.

Mix in flour mixture with a spatula until just combined, don’t overmix.

Mix in toffee bits and chocolate. Refrigerate dough for 15 minutes. Cookie dough can also be frozen, let it thaw for an hour.

Preheat oven to 375F. Using a 1 oz cookie scoop, scoop out balls of dough and place on parchment-lined baking sheet. Make sure it’s parchment – I’ve used silicon baking mats and the cookies’ edges split.

Top off with more Heath bits.

Bake cookies until edges are firm, 9-11 minutes. Sprinkle with sea salt right when the cookies come out of the oven.

Let cool on baking sheets for 10 minutes, then transfer to a wire rack and let cool completely.