Hojicha Cookies

Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
In a small bowl, stir together flour, hojicha powder, milk powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric hand mixer or stand mixer to beat softened butter until very creamy and pale in colour. Add the granulated sugar and brown sugar and cream together for about 3 minutes.
Add the egg and vanilla extract and mix on low speed until combined.
Add the flour mixture and mix on low speed until some flour patches remain. Add the chopped white chocolate and finish folding together with a spatula.
Use a large 4-tablespoon scooper to scoop out balls of cookie dough. Release dough onto your lined baking sheet, leaving 2" in between each to account for spreading.
Bake cookies for 10-12 minutes. About 2 minutes before they're done baking, press a few pieces of extra white chocolate on top of each cookie for picture-perfect cookies.
Sprinkle the cookies with flaky salt (optional). Let cookies cool on the pan for 5-10 minutes before carefully transferring them to a wire rack to cool completely.