Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, soft chocolate cookies with mochi filling. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
These cookies STAY SOFT after baking. 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. If the cookies are too puffy, try.
Soft Chocolate Cookies with Mochi filling is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are 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 recipe, we have to first prepare a few ingredients. You can cook soft chocolate cookies with mochi filling using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Soft Chocolate Cookies with Mochi filling:
- Prepare For Mochi Dough
- Make ready 70 gr glutinous rice flour
- Take 20 gr corn flour
- Get 15 gr sugar
- Take 140 ml fresh milk
- Take 15 gr unsalted butter
- Take For Chocolate Cookies Dough
- Prepare 100 gr unsalted butter (softened)
- Make ready 100 gr brown sugar
- Make ready 1 egg (room temp)
- Take 180 gr all purpose flour
- Make ready 20 gr cocoa powder
- Make ready 2 gr baking powder
- Prepare 50 gr chocolate chips (I use sea salt caramel chips)
The cookies are soft, slightly chewy and extremely light. I worked really hard on creating this recipe and hope you all enjoy it. 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.
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.
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. These easy chocolate drop cookies are finished with a wonderful mocha glaze. Use strong coffee or espresso in the flavorful glaze on these cookies. These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡.
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