Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, soft chocolate cookies with mochi filling. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Soft Chocolate Cookies with Mochi filling is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Soft Chocolate Cookies with Mochi filling is something that I have loved my entire life.
Today weshow you how to make chocolate mochi cookies. Chocolate cookies with chewy rice cake (mochi) as a filling, who can resist that! Chocolate and green tea mochi is a good combination. The chocolate is a bit liquidy, but I think it tastes good that way.
To get started with this recipe, we must first prepare a few components. You can cook soft chocolate cookies with mochi filling using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Soft Chocolate Cookies with Mochi filling:
- Make ready For Mochi Dough
- Get 70 gr glutinous rice flour
- Get 20 gr corn flour
- Take 15 gr sugar
- Make ready 140 ml fresh milk
- Take 15 gr unsalted butter
- Get For Chocolate Cookies Dough
- Get 100 gr unsalted butter (softened)
- Prepare 100 gr brown sugar
- Get 1 egg (room temp)
- Take 180 gr all purpose flour
- Get 20 gr cocoa powder
- Take 2 gr baking powder
- Prepare 50 gr chocolate chips (I use sea salt caramel chips)
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. Why did we only know about this now?! In fact, it's a fairly popular Korean snack/souvenir.
Instructions to make Soft Chocolate Cookies with Mochi filling:
- 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.
- 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.
- Prepare all ingredients for the chocolate cookies
- 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.
- Preheat your oven 190 celcius/375 farenheit. Weight the mochi about 10 gr each, and chocolate cookies about 15-17 gr each.
- 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
- 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.
Why did we only know about this now?! In fact, it's a fairly popular Korean snack/souvenir. But the phenomenon has been making the rounds online recently, and all we can say is—why haven't we thought of this before? Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown The cookies will look extremely soft when you remove them from the oven.
So that’s going to wrap this up for this exceptional food soft chocolate cookies with mochi filling recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
