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. 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.
Recipe is taken from:
https://youtu.be/1PnNpRDxsEQ
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. 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.
Recipe is taken from:
https://youtu.be/1PnNpRDxsEQ
Cooking 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.
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