Description
These Mochi Cookies combine the chewy texture of traditional mochi with classic chocolate chip cookies, creating a delightful fusion treat that’s soft, chewy, and chocolatey all at once. The mochi dough is prepared by microwaving mochiko flour and sugar mixture, then wrapped inside a rich chocolate chip cookie dough before baking to golden perfection. Perfect for anyone craving a unique twist on a favorite cookie.
Ingredients
Scale
Mochi Dough
- 3/4 cup mochiko flour
- 1/4 cup granulated sugar
- 3/4 cup water
Chocolate Chip Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup golden brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Mochi Dough: In a heatproof mixing bowl, combine mochiko flour, 1/4 cup granulated sugar, and water. Mix until well combined.
- Microwave Mochi Mixture: Cover the bowl with plastic wrap and microwave on high for 1 minute. Remove from microwave and pull back the plastic wrap to mix the dough well.
- Repeat Microwaving: Cover again and microwave for another minute. Mix once more, then microwave for an additional 30 seconds. The dough will be very sticky at this point.
- Prepare Mochi Scoops: Dust a Silpat or non-stick surface with potato starch to prevent sticking. Using a medium cookie scoop (about 1 tablespoon) dipped in water, scoop out portions of the mochi dough and set aside.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, add granulated sugar, golden brown sugar, and softened butter. Mix until well combined and creamy.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until smooth and fully incorporated.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet mixture and blend just until combined to avoid overmixing.
- Stir in Chocolate Chips: Fold the semi-sweet chocolate chips into the cookie dough evenly.
- Assemble Cookies: Using a large cookie scoop (about 3 tablespoons), scoop out cookie dough. Make an indentation in the middle and place a mochi dough scoop inside. Carefully roll the cookie dough around the mochi to fully enclose it.
- Place Cookies on Baking Sheets: Arrange the prepared cookies on the lined baking sheets, leaving about one inch between each cookie to allow for rising during baking.
- Bake Cookies: Bake in the preheated oven for 15 to 17 minutes, or until the cookies turn golden brown.
- Cool and Serve: Transfer the baked cookies to a wire rack to cool before enjoying the chewy, chocolatey mochi cookies.
Notes
- Use potato starch to dust surfaces as it prevents sticking better than regular flour.
- Dipping the cookie scoop in water helps handle the sticky mochi dough easily.
- Ensure the mochi is fully enclosed in the cookie dough to prevent it from leaking out during baking.
- Let cookies cool completely on a wire rack to set the texture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
