Recipe: Yummy Soft Chocolate Cookies with Mochi filling

Soft Chocolate Cookies with Mochi filling. 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. Cut the chocolate bar into half.

One is for the filling and the other is for Mochi. Cookie Dough: Into a mixing bowl add in the cashew butter, aquafaba, maple syrup, miso paste and vanilla extract and whisk until combined. Then add in the sugar, sweet rice flour, almond flour, oat flour, baking soda and baking powder and stir until combined. You can have Soft Chocolate Cookies with Mochi filling using 14 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Soft Chocolate Cookies with Mochi filling

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

Cover and chill in the refrigerator. Repeat until all the ganache balls have been sealed up into the mochi dough disks. Dust your fingers and palms with starch and flatten a piece of dough while it is still hot and put in the filling, then wrap dough around the filling and seal the opening with a tight pinch. Repeat until all dough is used up.

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..

Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. When mochi is ready to use, flatten each piece and put one chocolate truffle in the center, and wrap filling by stretching mochi and form each into a ball and round the daifuku. Repeat the processwith the remaining pieces. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.