Description
Delight in these soft and chewy mochi cookies that combine a tender cookie dough exterior with a luscious mochi and chocolate center. Featuring a unique blend of mochiko flour and classic cookie ingredients, these cookies offer a perfect balance of texture and flavor for a comforting treat.
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup light brown sugar
- ½ teaspoon fine salt
- 1 large egg (room temperature)
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ cup semi-sweet dark chocolate chips
Mochi Filling
- ½ cup mochiko flour (60 grams)
- 1 ½ tablespoons powdered sugar (15 grams)
- ⅓ cup warm milk (100 grams)
- 2 teaspoons unsalted butter, softened (10 grams)
- 1 bar milk chocolate
- Corn starch, for dusting
Instructions
- Make Cookie Dough: In a large bowl, combine the softened butter, light brown sugar, and salt using a hand mixer. Beat for about 2 minutes until the mixture is pale and fluffy. Add the egg and mix again until smooth.
- Add Dry Ingredients: Sift together the all-purpose flour and baking soda, then add to the wet ingredients. Mix gently with a hand mixer, just until the dough is combined. Do not over-mix as the dough will be very soft; avoid adding extra flour.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 to 2 hours. Chilling firms the dough, making it easier to handle.
- Portion Dough: Once chilled, divide the dough into 12 equal portions using an ice cream scoop. Roll each portion into small balls, place on a plate, cover with plastic wrap, and refrigerate until ready to assemble.
- Prepare Mochi Filling: In a small glass bowl, mix mochiko flour, powdered sugar, and warm milk until lump-free. Cover with plastic wrap and poke holes in it. Microwave for 30-45 seconds.
- Cook Mochi Dough: Remove plastic wrap and stir the mixture to break up lumps. Cover again and microwave for another 45 seconds to 1 minute.
- Mix Mochi: Remove plastic wrap and stir vigorously until the mochi dough is very sticky and smooth. Add softened butter and mix thoroughly. Cover and let the mochi dough cool completely.
- Shape Mochi: Dust a plate with corn starch. Place the mochi dough on it and dust the top with more corn starch. Press the mochi dough flat and divide it into 12 equal pieces approximately the size of a coin.
- Preheat Oven: Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- Wrap Mochi with Chocolate: Flatten each mochi piece with your palm, place a piece of milk chocolate in the center, then wrap the mochi dough around the chocolate and roll into a ball to encase it fully.
- Assemble Cookies: Flatten each cookie dough ball into a disc. Place the chocolate-wrapped mochi ball in the center, then wrap the cookie dough around it completely, rolling gently to form a round shape.
- Arrange and Add Toppings: Place all assembled cookies on baking sheets, spacing them 2-3 inches apart. Press semi-sweet chocolate chips on top of each cookie, gently pressing them to adhere.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are golden brown.
- Cool and Serve: Let the cookies cool on the baking trays for 10 minutes before transferring to a cooling rack. Enjoy warm for the best texture and flavor.
Notes
- Do not overmix the cookie dough to retain softness and proper texture.
- Chilling the dough is essential for easier handling and better cookie shape.
- The mochi dough will be very sticky, so dusting with corn starch helps prevent sticking during shaping.
- Use room temperature egg for better incorporation into the dough.
- Enjoy cookies warm to appreciate the gooey chocolate center paired with the chewy mochi.
