Recipe: Yummy Soft Chocolate Cookies with Mochi filling

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.

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 cook it.

Ingredients of Soft Chocolate Cookies with Mochi filling

1. You need of For Mochi Dough.
2. It's 70 gr of glutinous rice flour.
3. You need 20 gr of corn flour.
4. It's 15 gr of sugar.
5. Prepare 140 ml of fresh milk.
6. You need 15 gr of unsalted butter.
7. It's of For Chocolate Cookies Dough.
8. Prepare 100 gr of unsalted butter (softened).
9. You need 100 gr of brown sugar.
10. Prepare 1 of egg (room temp).
11. Prepare 180 gr of all purpose flour.
12. Prepare 20 gr of cocoa powder.
13. It's 2 gr of baking powder.
14. You need 50 gr of chocolate chips (I use sea salt caramel chips).

The mochi is not as sweet as I am used to, but it balances the sweetness of the chocolate cookie. 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. Soft Chocolate Cookies with Mochi filling.

Soft Chocolate Cookies with Mochi filling instructions

1. 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..
2. 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..
3. Prepare all ingredients for the chocolate cookies.
4. 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..
5. Preheat your oven 190 celcius/375 farenheit. Weight the mochi about 10 gr each, and chocolate cookies about 15-17 gr each..
6. 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.
7. 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..

Our family loves mochi so much, we were so excited to try this new recipe. The cookies are so uniquely yummy. 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. Mochi filled cookies have been popularized by the Korean snack, Cheongwoo's Choco Chip prepackaged cookies, chocolate chip cookies filled with a thin layer of mochi. The recipe for the cookies we made is adapted from Flour n Flower's YouTube and made with no lactose products (since we're all uncomfortably lactose intolerant in our house).

Share this post