½cup of unsalted butter softened at room temperature
½cup of white sugar
½cup of dark brown sugar
1egg
1teaspoonof vanilla
1 ⅓cups of all-purpose flour
½teaspoonof baking soda
A handful of chocolate chips
Instructions
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.
Making the cookie dough:
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.
Stuffing the mocha in the cookie dough:
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!
Video
Notes
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.