Soft Chocolate Cookies with Mochi filling. The chocolate cookie recipe was adapted from my Bite-sized Chocolate Chip Cookies. I twisted it a little bit by using less sugar and adding some milk for a softer dough. For the mochi filling, the white corn syrup in the recipe is optional. It makes the mochi remain soft for a longer time. It is best to consume the cookies within two days.
The recipe says to portion the cookie dough and mochi into balls, but it didn't say how many so I took a guess and made a dozen each.
Working with the mochi is sticky so I used plastic wrap to roll the balls.
I also had to take a taste.
You can have Soft Chocolate Cookies with Mochi filling using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Soft Chocolate Cookies with Mochi filling
- It's of For Mochi Dough.
- Prepare 70 gr of glutinous rice flour.
- It's 20 gr of corn flour.
- It's 15 gr of sugar.
- You need 140 ml of fresh milk.
- You need 15 gr of unsalted butter.
- You need of For Chocolate Cookies Dough.
- Prepare 100 gr of unsalted butter (softened).
- It's 100 gr of brown sugar.
- It's 1 of egg (room temp).
- It's 180 gr of all purpose flour.
- Prepare 20 gr of cocoa powder.
- You need 2 gr of baking powder.
- You need 50 gr of chocolate chips (I use sea salt caramel chips).
Because you wrap the chocolate filling while the Mochi is still warm, the chocolate inside will be melted. Soft Chocolate Cookies with Mochi filling. Our family loves mochi so much, we were so excited to try this new recipe. The cookies are so uniquely yummy.
Soft Chocolate Cookies with Mochi filling instructions
- Make the Mochi: mix glutinous rice flour, corn flour, sugar with hand whisk in a heat proof bowl/container. Slowly add milk, keep stirring until all ingredients are blended well and form a smooth batter. Cover with cling wrap and steam for 30 minutes..
- Remove from the steamer. While the mochi batter is still warm, add 15 gr of butter and mix well. Cover again with the cling wrap and let it cool..
- Prepare all ingredients for the chocolate cookies.
- Beat the butter with hand whisk, add brown sugar gradually and mix well with butter. Add the egg, mix well. Sift flour, cocoa powder and baking powder, mix the batter with spatula (cut and fold technique). Chill in the fridge for 30 minutes..
- Preheat your oven 190 celcius/375 farenheit. Weight the mochi about 10 gr each, and chocolate cookies about 15-17 gr each..
- Flatten the chocolate batter and put the mochi inside and close it. Roll like a ball and flatten it a bit. Put chocolate chips on top of the cookies.
- Baked in preheated oven 190 celcius/375F oven for about 12 minutes. Cool the cookies in wire rack and keep in air tight container. Taste the best on the day of baking. If you keep it for the next day, the cookies will turn very soft. Rebake the cookies for a few minutes to make it crispy again..
Best consumed on the same day of baking, the next day, cookies will be softer and may need to be rebaked a while to make the crunchy again. These Mochi Stuffed Miso Chocolate Chip Cookies are out of this world incredible. Spiked with miso, crispy around the edges and extra chewy in the middle thanks to the mochi. (Vegan + gluten free!) Say hello to the most epic chocolate chip cookie: Mochi Stuffed Miso Chocolate Chip Cookies. Chocolate and green tea is a delicious combination and this mochi with a chocolate center are a sweet treat. Make sure you have chocolate ganache that has been thoroughly chilled and hardened in the fridge (a few hours or overnight).