Kokuto (Okinawa brown sugar) adds a delightful, licorice flavor to these easy to bake cookies.
Servings: 6 large cookies
- 115g unsalted butter
- 75g Hateruma Kokuto Powder
- 75g granulated sugar
- 1 large egg
- ½ tsp vanilla extract
- 125g all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- Flaky sea salt (optional topping)
- Brown the butter: In a saucepan, melt the butter on medium, and allow for it to crackle and foam. Use a rubber spatula to stir gently to remove milk solids from the bottom of the pan. As the crackling subsides, lower your heat but continue to stir until the butter becomes visibly brown and smells nutty. Turn off your heat and transfer the browned butter to a shallow bowl or small baking dish. Store in the fridge until the butter solidifies, and then remove to soften at room temperature.
- Cream the brown butter, kokuto powder and sugar for 5 minutes, or until the sugars dissolve and the mixture is smooth and whipped. Beat in the egg and vanilla extract.
- Separately, sift and combine the flour, baking soda, and salt. Add dry ingredients into the wet ingredients until combined. Do not overmix.
- Cover the bowl and chill the dough for at least 4-5 hours, preferably overnight.
- Preheat the oven to 180°C or 350°F.
- Scoop balls of cookie dough about 2 tablespoons in size and place on a lined baking sheet about 10 cm or 2 inches apart. Depending on the size of your oven, you may need multiple cooking sheets. Spacing is essential as the cookies will spread! Keep any remaining dough chilled if you are not immediately baking.
- If desired, sprinkle flaky sea salt on the top of each cookie.
- Bake the cookies for 10-12 minutes, or until golden brown. Cookies should have crispy edges and chewy centers.
- Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Store leftovers in an airtight container in a cool, dry place for approximately 5 days.
Recipe and highlighted products available in our Baking: "Amai" Care Package
About the recipe creator and photographer: Yaz Gentry is a freelance recipe developer and food-lover based in Tokyo, Japan. Half-Japanese and half-American, she enjoys fusing together seasonal ingredients and dishes from both cultures as a reflection of her mixed heritage. You can follow her culinary adventures on Instagram @blissprovisions and at www.blissprovisions.com.