Soft Chocolate Cookies with Mochi filling

Steps Making Recipes Soft Chocolate Cookies with Mochi filling using 14 ingredients and 7 steps

Soft Chocolate Cookies with Mochi filling - See great recipes for Bry's Daifuku (Japanese recipe: Azuki Filled Sweet Mochi) Vegan too! Chocolate and green tea is a delicious combination and this mochi with a chocolate center are a sweet treat. Make sure you have chocolate ganache that has been thoroughly chilled and hardened in the fridge (a few hours or overnight). You can find my recipe for chocolate ganache here. Place the finely chopped dark chocolate into a bowl and set aside.

Once it has come to a boil, pour into the bowl, over the chocolate chunks.

Because you wrap the chocolate filling while the Mochi is still warm, the chocolate inside will be melted.

You can have Soft Chocolate Cookies with Mochi filling using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Soft Chocolate Cookies with Mochi filling

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

Soft Chocolate Cookies with Mochi filling step by step

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..

Soft Chocolate Cookies with Mochi filling - Pick up the mochi circle with no-bake cookie filling and gently drape the mochi dough over the no-bake cookie filling. Pinch the ends of the mochi dough together so the filling is completely encased in the mochi. Once all mochi is made, place on a baking tray and set inside of the. Soft Chocolate Cookies with Mochi filling. Our family loves mochi so much, we were so excited to try this new recipe. The cookies are so uniquely yummy. Best consumed on the same day of baking, the next day, cookies will be softer and may need to be rebaked a while to make the crunchy again. Thank you and good luck