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The ingredients needed to prepare Soft Chocolate Cookies with Mochi filling:
- Use For Mochi Dough
- Use 70 gr glutinous rice flour
- Use 20 gr corn flour
- Prepare 15 gr sugar
- Use 140 ml fresh milk
- Provide 15 gr unsalted butter
- Provide For Chocolate Cookies Dough
- Prepare 100 gr unsalted butter (softened)
- Use 100 gr brown sugar
- Take 1 egg (room temp)
- Take 180 gr all purpose flour
- Get 20 gr cocoa powder
- Take 2 gr baking powder
- Get 50 gr chocolate chips (I use sea salt caramel chips)
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.
Start with Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread. For chewier and more flavorful cookies, use more brown. 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.
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