Easiest Way to Prepare Speedy Soft Chocolate Cookies with Mochi filling

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, soft chocolate cookies with mochi filling. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Soft Chocolate Cookies with Mochi filling is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Soft Chocolate Cookies with Mochi filling is something that 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 can achieve that.

The ingredients needed to make Soft Chocolate Cookies with Mochi filling:

1. Take For Mochi Dough
2. Take 70 gr glutinous rice flour
3. Take 20 gr corn flour
4. Take 15 gr sugar
5. Prepare 140 ml fresh milk
6. Take 15 gr unsalted butter
7. Make ready For Chocolate Cookies Dough
8. Take 100 gr unsalted butter (softened)
9. Get 100 gr brown sugar
10. Get 1 egg (room temp)
11. Make ready 180 gr all purpose flour
12. Make ready 20 gr cocoa powder
13. Take 2 gr baking powder
14. Make ready 50 gr chocolate chips (I use sea salt caramel chips)

Steps to make Soft Chocolate Cookies with Mochi filling:

1. 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.
2. 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.
3. Prepare all ingredients for the chocolate cookies
4. 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.
5. Preheat your oven 190 celcius/375 farenheit. Weight the mochi about 10 gr each, and chocolate cookies about 15-17 gr each.
6. 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
7. 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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