Mochi prep: in a bowl, mix glutinous rice flour, cornstarch, sugar and milk together and seal with plastic wrap on top. poke holes into the wrap for ventilation.

Pop the mix into the microwave for 2 minutes and 45 seconds.

Add in 1 tbsp butter into the mix and gently fold in with a spatula.

Seal the mochi mix with plastic wrap. place in the fridge for 30 minutes to chill.

Cookie prep: in a bowl, stir the butter until it’s smooth, then add brown sugar and baking powder.

Sift in flour and matcha powder and mix until evenly combined.

Add in the egg and mix well.

Seal the bowl with plastic wrap. place in the fridge for 30 minutes to chill.

Assembly: preheat the oven to 375° f, then place parchment paper on baking sheets. While waiting, roll out small balls from the mochi mix (use plastic gloves for this since the mix is very sticky).

Roll slightly larger balls from the cookie batter then have them beside your mochi ball counterpart.

Flatten the cookie batter out and place the mochi ball inside then bring the edges over until the mochi ball is covered by the cookie batter, press chocolate chips or chunks into the cookies.

Bake these for 12 minutes and let them cool for about 5-8 minutes. Enjoy!