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Soft Chocolate Cookies with Mochi filling is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Soft Chocolate Cookies with Mochi filling is something which I have loved my whole life. They are nice and they look fantastic.
Today weshow you how to make chocolate mochi cookies. Chocolate cookies with chewy rice cake (mochi) as a filling, who can resist that! The cookies are soft, slightly chewy and extremely light.
To begin with this recipe, we must first prepare a few components. You can have soft chocolate cookies with mochi filling using 14 ingredients and 7 steps. Here is how you can achieve that.
Ingredients needed to make Soft Chocolate Cookies with Mochi filling:
- For Mochi Dough
- 70 gr glutinous rice flour
- 20 gr corn flour
- 15 gr sugar
- 140 ml fresh milk
- 15 gr unsalted butter
- For Chocolate Cookies Dough
- 100 gr unsalted butter (softened)
- 100 gr brown sugar
- 1 egg (room temp)
- 180 gr all purpose flour
- 20 gr cocoa powder
- 2 gr baking powder
- 50 gr chocolate chips (I use sea salt caramel chips)
I'm all about mocha right now, and not just in drink form. The flavour of chocolate and coffee is incredible in cookies, too. 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.
Directions to serve 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.
How to Make Soft Chocolate Chip Cookies. 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. As we wandered up and down the covered arcade, snacking on seafood skewers and toasted soy beans and sesame soft serve, I spotted the Snoopy I filled my mochi with my classic eggless cookie dough instead, just with rice flour.
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