Roasty-Toasty Chocolate Chip Cookies
Warning- make your cookie dough the day before you want to bake your cookies! The dough needs to chill over night in refrigerator Â
- 2 2/3 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 4 tbsp Powdered Hojicha ((ground your tea any way you want, if it isn't perfectly powdered, that's ok))
- 1/4 cup Sugar
- 1 1/2 cup Brown sugar
- 3/8 cup Sunflower oil
- 1/2 cup Milk (non-dairy works)
- 2 tsp Vanilla
- 1 cup Chocolate chips
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Blend together Flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
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Combine hojicha, granulated sugar, and brown sugar in a large bowl. Add oil, stir… add milk and vanilla. Mix well.
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Sift in the flower mixture, and stir until just combined. Fold in chocolate.
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Cover and chill the dough in the fridge overnight.
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When ready to bake, preheat the oven to. 375 degrees. Line cookie sheets with parchment paper.
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Scoop or roll. 12 balls of cookie dough and place on the prepared baking sheets with parchment paper. Leave about 2 inches between the cookies.
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Chill each batch of cookie dough for 10 minutes before baking.
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Bake for 10 minutes until the edges begin to set and the middle is slightly underbaked. Let the cookies cool on the baking sheet for 10 minutes.
This recipe adapted from Mimi Ju
Hojicha Latte
The very first thing I do when I head into the kitchen to do some cooking is to make myself something delicious to drink. This is one of my favorites, a hojicha blend that pairs perfectly with a Hojicha chocolate chip cookie.
- 2 tsp Hojicha
- 2 tsp Shavasana
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Froth Milk
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Steep tea
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Mix milk with tea
