I think by now, we can all agree on how soft and delicious the traditional Japanese Mochi is. It’s even better when it’s stuffed inside mouth-watering chocolate chip cookies, mixing the best of both worlds. The crusty, chocolate taste of the cookies with the fluffy and sweet taste of the mocha making the best Mochi cookies!
You might think that the mochis are hard or tedious to make. Believe me, you couldn’t have been more wrong. They are actually pretty easy and fun to make. Especially when their ingredients are available, it mainly requires regular glutinous rice flour, no special ingredient or anything. Go ahead and try out this recipe!
How to Make Chocolate Chip Mochi Cookies
For the Mochi:
- ⅓ cup of glutinous rice flour
- 1 ½ tablespoon of sugar
- ⅓ cup of milk
- ½ cup of unsalted butter softened at room temperature
- ½ cup of white sugar
- ½ cup of dark brown sugar
- 1 egg
- 1 teaspoon of vanilla
- 1 ⅓ cups of all-purpose flour
- ½ teaspoon of baking soda
- A handful of chocolate chips
Making of the Mochi:
- Into a bowl, add the sugar, rice flour, and milk.
- Mix all the content of the bowl well together, making sure no lumps are present.
- Put the bowl in the microwave at High settings for 2.5 minutes. Mix the content with a wet spatula. Remove the excess liquid formed at the top of the dough.
- Let the mochi dough cool on a cold plate wrapped with plastic wrap.
- With a stand mixer, mix the white and brown sugar along with the butter in a bowl until they form a smooth consistency. You can also use a wooden spoon for mixing.
- Add in the baking soda and the flour to the mix and make sure all the ingredients are incorporated.
- Divide both the cookie and mochi dough into 16 pieces.
- Take each piece of the cookie dough and flatten it with your hands into a circular form, and stuff a piece of the mochi dough in the center of each one.
- Pinch every corner of the cookie dough, making sure it’s closed. Put each one on a baking sheet lined with parchment paper.
- Decorate each cookie with a few chocolate chips and transfer the baking sheet to a preheated oven at 350°F (177°C) for 10-12 minutes. Let it cool for 5 minutes and enjoy!
- It’s important for the mochi dough ingredients to be well mixed and incorporated before putting them in the microwave.
- Wet your hands with water before dividing the mochi dough.
- Make sure the mochi dough is well covered when resting to avoid the drying of the surface.
- You can easily store the cookies in an air-tight container for 2 days, although they do taste better when they are eaten on the same day of making.
- You can easily make vegan mochi by replacing the water instead of milk and half of a banana instead of the egg. There is also peanut butter cookie dough and matcha mochi dough.