Prep Time: 1-1.5hrs | Bake Time: 35 mins
Makes 12 pieces
Ingredients
Cookie Dough
- 1 stick (113 g) butter, browned
- 35 g granulated sugar
- 75 g brown sugar
- 1 egg (room temp)
- ½ tsp baking soda
- ½ tsp vanilla extract
- ½ tsp salt
- 110 g all-purpose flour
- White chocolate chips
Hojicha Brownie Batter
- 40 g white chocolate
- 15 g milk chocolate
- 70 g butter
- 1 egg (room temp)
- 60 g white sugar + 15 g light brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract
- 2 tbsp ONE ORGANIC Hojicha
- ½ cup all-purpose flour
Directions
Cookie Dough
- Brown the butter over medium heat, stirring constantly until golden. Let cool for 20-30mins.
- In a bowl, mix the egg and sugars with a spatula.
- Add the cooled brown butter, vanilla, and salt.
- Gently fold in flour and baking soda until just combined.
- Fold in white chocolate chips.
- Chill dough in the fridge for at least 1 hour (or overnight).
Hojicha Brownie Batter
- Bloom gelatin by adding hot water to the gelatin powder; stir until completely dissolved.
- Combine cold heavy cream, jasmine tea powder, sugar, and vanilla extract.
- Quickly whisk dissolved gelatin into cream mixture.
- Whip to stiff peaks. Refrigerate until ready to use
Recipe and photo by Emika | IG/TikTok: @emm_butter
