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Ingredients Soft Chocolate Cookies with Mochi filling:
- Need for For Mochi Dough
- Take 70 gr of glutinous rice flour
- Require 20 gr corn flour
- Make ready 15 gr for sugar
- Make ready 140 ml - fresh milk
- Make ready 15 gr of unsalted butter
- Provide - For Chocolate Cookies Dough
- Get 100 gr unsalted butter (softened)
- Need 100 gr of brown sugar
- Get 1 egg (room temp)
- Give 180 gr - all purpose flour
- Prepare 20 gr - cocoa powder
- Need 2 gr - baking powder
- Make ready 50 gr of chocolate chips (I use sea salt caramel chips)
Soft Chocolate Cookies with Mochi filling how to cook:
- 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.
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