Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, soft chocolate cookies with mochi filling. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Soft Chocolate Cookies with Mochi filling is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Soft Chocolate Cookies with Mochi filling is something that I have loved my entire life. They’re nice and they look fantastic.
These cookies STAY SOFT after baking. Mochi Stuffed Chocolate Chip Cookies spiked with miso, crispy around the edges and How to Make Mochi Stuffed Chocolate Chip Cookies. I know, they look sorta intimidating and difficult to make but I I prefer to use shiratamako because it stays soft after cooling and I find is much easier to work with. How to Make Soft Chocolate Chip Cookies.
To get started with this particular recipe, we have to first prepare a few components. 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:
- Make ready For Mochi Dough
- Get 70 gr glutinous rice flour
- Prepare 20 gr corn flour
- Prepare 15 gr sugar
- Prepare 140 ml fresh milk
- Prepare 15 gr unsalted butter
- Take For Chocolate Cookies Dough
- Prepare 100 gr unsalted butter (softened)
- Make ready 100 gr brown sugar
- Get 1 egg (room temp)
- Prepare 180 gr all purpose flour
- Get 20 gr cocoa powder
- Prepare 2 gr baking powder
- Get 50 gr chocolate chips (I use sea salt caramel chips)
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. Just ultra thick, soft, classic 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.
The cookies are soft, slightly chewy and extremely light. Just ultra thick, soft, classic chocolate chip 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. ♡. Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie—which is made in the soft and chewy style—gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate.
So that’s going to wrap this up with this special food soft chocolate cookies with mochi filling recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
