Recipe of Ultimate Soft Chocolate Cookies with Mochi filling

Soft Chocolate Cookies with Mochi filling Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Today weshow you how to make chocolate mochi cookies. Chocolate cookies with chewy rice cake (mochi) as a filling, who can resist that!

Here is the best “Soft Chocolate Cookies with Mochi filling” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Soft Chocolate Cookies with Mochi filling

1. Prepare of For Mochi Dough.
2. It’s 70 gr of glutinous rice flour.
3. Prepare 20 gr of corn flour.
4. Prepare 15 gr of sugar.
5. Make ready 140 ml of fresh milk.
6. You need 15 gr of unsalted butter.
7. Make ready of For Chocolate Cookies Dough.
8. Make ready 100 gr of unsalted butter (softened).
9. It’s 100 gr of brown sugar.
10. Make ready 1 of egg (room temp).
11. Make ready 180 gr of all purpose flour.
12. Make ready 20 gr of cocoa powder.
13. Prepare 2 gr of baking powder.
14. Take 50 gr of 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.How to Make Soft Chocolate Chip Cookies.Start with Butter: Use room temperature butter.

Soft Chocolate Cookies with Mochi filling step by step

1. 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..
2. 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..
3. Prepare all ingredients for the chocolate cookies.
4. 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..
5. Preheat your oven 190 celcius/375 farenheit. Weight the mochi about 10 gr each, and chocolate cookies about 15-17 gr each..
6. 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.
7. 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..

Make sure you have chocolate ganache that has been.The cookies are soft, slightly chewy and extremely light.I worked really hard on creating this recipe and hope you all enjoy it.

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.There are a few secrets to the best classic, chewy chocolate chip cookies.