Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, soft chocolate cookies with mochi filling. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Soft Chocolate Cookies with Mochi filling is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Soft Chocolate Cookies with Mochi filling is something that I’ve loved my whole 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 begin with this recipe, we must prepare a few ingredients. You can have soft chocolate cookies with mochi filling using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Soft Chocolate Cookies with Mochi filling:
- Prepare For Mochi Dough
- Take 70 gr glutinous rice flour
- Take 20 gr corn flour
- Take 15 gr sugar
- Prepare 140 ml fresh milk
- Get 15 gr unsalted butter
- Prepare For Chocolate Cookies Dough
- Make ready 100 gr unsalted butter (softened)
- Prepare 100 gr brown sugar
- Get 1 egg (room temp)
- Get 180 gr all purpose flour
- Take 20 gr cocoa powder
- Get 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 is going to wrap this up with this special food soft chocolate cookies with mochi filling recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
