How to Prepare Perfect Soft Chocolate Cookies with Mochi filling

Soft Chocolate Cookies with Mochi filling. Today weshow you how to make chocolate mochi cookies. Chocolate cookies with chewy rice cake (mochi) as a filling, who can resist that! Why did we only know about this now?!

Just ultra thick, soft, classic chocolate chip cookies! These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡. The cookies are soft, slightly chewy and extremely light. You can cook Soft Chocolate Cookies with Mochi filling using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Soft Chocolate Cookies with Mochi filling

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

I worked really hard on creating this recipe and hope you all enjoy it. This recipe for Chocolate Chip Mochi Cookies uses a blend of Mochiko Rice Flour and All Purpose Flour. The cookies are soft, slightly chewy and extremely light. Chocolate Chip Mocha Cookies - Deliciously soft, thick, and chewy chocolate cookies infused with coffee and studded with chocolate chunks.

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..

I'm all about mocha right now, and not just in drink form. The flavour of chocolate and coffee is incredible in cookies, too. A few weeks ago, my friend Although mochi is traditionally pounded from freshly cooked rice, modern home cooks are more likely to buy it ready-made at the store, or make it from rice flour. I might try to make the more classic anko-filled daifuku next time (I. Meet Chocolate Butter Mochi — Your New BFF.