Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, soft chocolate cookies with mochi filling. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
The recipe says to portion the cookie dough and mochi into balls, but it didn't say how many so I took a guess and made a dozen each. Working with the mochi is sticky so I used plastic wrap to roll the balls. I also had to take a taste.
Soft Chocolate Cookies with Mochi filling is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Soft Chocolate Cookies with Mochi filling is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook soft chocolate cookies with mochi filling using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Soft Chocolate Cookies with Mochi filling:
- Make ready For Mochi Dough
- Take 70 gr glutinous rice flour
- Prepare 20 gr corn flour
- Get 15 gr sugar
- Prepare 140 ml fresh milk
- Prepare 15 gr unsalted butter
- Prepare For Chocolate Cookies Dough
- Prepare 100 gr unsalted butter (softened)
- Prepare 100 gr brown sugar
- Take 1 egg (room temp)
- Prepare 180 gr all purpose flour
- Make ready 20 gr cocoa powder
- Take 2 gr baking powder
- Prepare 50 gr chocolate chips (I use sea salt caramel chips)
The cookies are so uniquely yummy. Best consumed on the same day of baking, the next day, cookies will be softer and may need to be rebaked a while to make the crunchy again. These Mochi Stuffed Miso Chocolate Chip Cookies are out of this world incredible. Spiked with miso, crispy around the edges and extra chewy in the middle thanks to the mochi. (Vegan + gluten free!) Say hello to the most epic chocolate chip cookie: Mochi Stuffed Miso Chocolate Chip Cookies.
Steps 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.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Repeat until all the ganache balls have been sealed up into the mochi dough disks. Then try this recipe including sweet rice flour, butter, cocoa powder, coconut milk, and chocolate chips. Pick up the mochi circle with no-bake cookie filling and gently drape the mochi dough over the no-bake cookie filling.
So that’s going to wrap this up with this exceptional food soft chocolate cookies with mochi filling recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
