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mochi cookies | www.iamafoodblog.com
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5 from 8 votes

Mochi Cookies

Mochi and chocolate chip cookies, together forever!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: korean
Keyword: cookies, mochi
Servings: 8
Calories: 497kcal

Ingredients

Chocolate Chip Cookie

  • 1.5 cup all purpose flour 200g
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup brown sugar 150g
  • 1/4 cup sugar 50g
  • 1 large egg
  • 1 tsp vanilla
  • 2 cups semi sweet chocolate chopped, about 8oz

Mochi

  • 1/2 cup glutinous rice flour 70g
  • 2 tbsp cornstarch +2 teaspoons, 20g total
  • 1 tbsp sugar +1 tsp sugar, 15g total
  • 1/2 cup milk +1 tbsp, 140g total
  • 1 tbsp butter room temp, 15g

Instructions

Make the mochi

  • In a microwave-proof bowl, whisk together the rice flour, cornstarch, and sugar. Whisk in the milk until smooth. Cover tightly with plastic wrap and poke several holes with a toothpick in the surface to let out steam.
    mochi dough | www.iamafoodblog.com
  • Microwave for one minute then remove and stir with a wet silicone spatula. Microwave for another minute and stir again. Microwave for a final 30 seconds. The mochi should be thick and opaque.
    mochi dough | www.iamafoodblog.com
  • Use a silicone spatula to stir the butter into the mochi while it is still hot and melty. The mochi batter will look separated, but use some elbow grease to keep going until the mochi batter is smooth.
    mochi dough | www.iamafoodblog.com
  • Press some plastic wrap right up against the surface of the mochi (so it doesn’t dry out) and set aside to cool.
    mochi | www.iamafoodblog.com

Make the cookies

  • Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.
    Whisk together the flour, salt and baking soda in a bowl and set aside. Whisk both sugars into the cool melted butter until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla. Use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.
    cookie dough | www.iamafoodblog.com
  • Knead the mochi until smooth. Portion out the mochi into 8, about 1 oz each), rolling between your hands to shape them into balls. I like to use gloves when I’m doing this so the mochi doesn’t stick to my hands.
    mochi dough | www.iamafoodblog.com
  • Scoop out 4 tablespoons of dough and flatten out. Place a ball of mochi inside and enclose the mochi with cookie dough. Place the cookie balls on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for while your oven heats up.
    mochi cookie dough | www.iamafoodblog.com
  • Space out the cookies on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake, rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram). Let cool on the baking sheets and enjoy!
    mochi cookies | www.iamafoodblog.com

Notes

If you don’t enjoy them warm from the oven, be sure to warm up the cookies in the microwave for 10-20 seconds so the mochi becomes nice and gooey.

Nutrition

Calories: 497kcal | Carbohydrates: 72.2g | Protein: 4.8g | Fat: 22.6g | Saturated Fat: 13.3g | Cholesterol: 59mg | Sodium: 355mg | Potassium: 66mg | Fiber: 3.1g | Sugar: 36.6g