Mochi Cookies

Total Time: 1 hour

Prep Time: 48 mins

Cook Time: 12 mins

Yield: 10 cookies (large), 20 (small)

I found these on the Subtle Asian Cooking FB groupchat and thought that they looked so fun! A lot of people know about mochi ice cream, but don't think about what mochi is exactly. It's just a type of rice cake that is a bit stretchy and a perfect base to prevent the cookie from drowning in sweetness. This recipe was a bit difficult, but mostly because I had to convert the recipe I had from grams into cups. This is what I found to work for my cookies, but I definitely intend on improving them!

Ingredients:

Mochi

- 1/2 cup glutinous rice flour

- 8 tsp. corn starch

- 4 tsp. sugar

- 1/2 cup milk

- 1 tbsp. butter

Cookie dough

- 1/2 cup unsalted butter

- 1/2 cup brown sugar

- 1 egg

- 1 1/2 cup flour

- 1/4 cup cocoa powder

- 1/2 tsp. baking powder

- 5 tbsp. chocolate chips

Nutrition (one cookie):

290 calories 11.5g fat 44g carbs 3g protein

Steps:

Making the Mochi

1) In a bowl, add the glutinous rice flour, corn starch, and sugar. Start whisking, then slowly pour the milk while continue to stir. Then, add saran wrap over bowl and poke about 5-8 small holes over the top, such as with a toothpick.

2) Steam the mixture for 30 mins. Or add to microwave for 2.5 mins- microwave for 1 min, take out and stir mixture, microwave for another minute, then take out and stir mixture, microwave for another 30 secs to make sure liquid has evaporated.

3) Then, add the butter to the bowl and fold. Or you can put the mochi dough in a plastic bag, add the butter, then smash the plastic bag against the counter and work it through the bag. Get all of those internal anger issues resolved in a baking session! Caution: it's hot!! When done, leave the mochi in the refrigerator either covered in saran wrap in the bowl or in the plastic bag.

Making the Cookie dough

1) Add the unsalted butter to a bowl, then start to whisk it. After it has become a creamy mix, add the brown sugar and continue to whisk. Then, add the egg, continuing to stir.

2) After it has become more of a dough, add the flour, cocoa powder, and baking powder (don't forget to sift them in!). Then, fold the dough in with the powders until it becomes a homogenous chocolate dough.

3) Cover the bowl with saran wrap, then refrigerate for 30 mins.

Making the complete cookie

*Preheat oven to 375 degrees F*

1) Take about a tbsp. of mochi and roll it into a ball, repeat until you no longer have any mochi dough left.

2) Take out the cookie dough, then roll out about 2 tbsp. of cookie dough into a ball. Then flatter the ball, and make small indents in the center. Place a mochi ball into the center where the indents of the cookie dough are, and then wrap the cookie dough around the mochi. After, roll the entire mochi-cookie dough together into another ball, then slightly flatten it. Repeat for each cookie.

3) Add chocolate chips to the top of the cookie. I chose bittersweet chocolate chips to add a little flavor contrast.

4) Bake the cookies for 12 mins at 375 degrees F.

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