30 mins        Makes 24 cookies

Ingredients

• 3 tablespoon ONE ORGANIC hojicha powder
• 2½ cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 tablespoon brown sugar
• 2 teaspoons vanilla extract
• 1 large egg room temperature
• ½ cup turbinado sugar

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large mixing bowl, whisk together flour, sifted hojicha powder, baking soda, baking powder, and kosher salt and set aside.
3. Using an electric mixer, cream together the butter and granulated and brown sugar. Add the vanilla and egg.
4. Combine wet and dry ingredients without over mixing the dough. 
5. Using a small cookie scoop, portion the dough and use your hands to roll the dough into balls. Roll the dough balls to cover with the turbinado sugar. 
6. Place the dough balls on the cookie sheet 1.5 to 2 inches apart. Gently press down the sugar-covered balls to slightly flatten.
7. Bake the cookies for 8 to 10 minutes. Let the cookies rest for 5 minutes on the cookie sheet before transferring to a wire rack.