I made these cookies with my kids last week and they both liked them. It’s basically a thick and soft chocolate chip cookie with mochi stuffed inside. This is an easy-to-follow recipe that is very kid-friendly as well. I placed the mochi dough in a food storage bag and my kids would help me knead it. They said it was like playing with playdoh or slime. They had lots of fun wrapping the mochi with cookie dough too. My younger son had a bit of trouble as his hands were warm. The dough would start melting on him especially when it took him too long to do the shaping. But after some practice they both got the hang of it. Our cookies got prettier each time and the mochi didn’t burst out of the cookie.
The chocolate cookie recipe was adapted from my Bite-sized Chocolate Chip Cookies. I twisted it a little bit by using less sugar and adding some milk for a softer dough. For the mochi filling, the white corn syrup in the recipe is optional. It makes the mochi remain soft for a longer time. It is best to consume the cookies within two days.
Soft Chocolate Chip Cookies with Mochi Filling
For the Cookie Dough
145 g cake and pastry flour
15 g unsweetened cocoa powder
1/4 tsp salt
85 g unsalted butter, softened
50 g granulated sugar (I used organic cane sugar)
1/2 tsp vanilla bean paste or pure vanilla extract
1 large egg (about 50 g)
1 Tbsp milk
50 g mini dark chocolate chips
For the Mochi Filling
36 g glutinous rice flour
18 g tapioca flour
1 Tbsp granulated sugar (I used organic cane sugar)
A pinch of salt
80 g milk
10 g light corn syrup
1/2 Tbsp grapeseed oil
For the Cookie Dough 朱古力曲奇麵糰
Combine and sift together the flour, cocoa powder and salt in a large bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter, sugar and vanilla until creamy.
Beat egg slightly in a small bowl then add to the butter-sugar mixture in two to three additions. Beat well after each addition until fully incorporated.
Mix in half of the flour mixture. Add milk and beat until blended. Add remaining flour mixture and mix until just combined. Fold in the chocolate chips. Do not overmix. Scrape out the dough and shape into a log (it will be sticky). Wrap with plastic wrap and rest dough in the refrigerator until it is firm enough to handle.
For the Mochi Filling 麻糬餡
Place glutinous rice flour, tapioca starch, sugar and salt in a large microwave-safe bowl then whisk to combine. Add oil and milk and mix well with a whisk until smooth.
Cover bowl with plastic wrap or microwave-safe lid. Microwave on high for 1 minute. Remove and stir well with a wet spatula. Cover and microwave again in 20-second intervals until the mixture is completely set to form a dough. Microwave differs in wattage and model (mine is 1100W) so adjust heating time accordingly. Alternatively, pour mixture into an oiled shallow plate and cook by steaming for 15 to 20 minutes.
Stir the mixture to loosen the edge (the dough is hot). Keep covered until the mixture is warm enough to handle then knead for a few minutes to make the dough more elastic (either wear disposable gloves or place dough in a Ziploc bag to prevent sticking). Divide into two portions and shape each into a log for easier handling at a later stage. Wrap with plastic wrap and keep refrigerated until ready to use.
For Shaping 包餡
Divide the chilled cookie dough into 16 equal portions then shape each into a ball. Cut the mochi logs into 16 equal pieces with a knife. Set aside.
Take a portion of dough and flatten into a disc between two pieces of plastic wrap, making it slightly thinner around the edges. Remove plastic wraps and place mochi stuffing in the middle. Wrap then seal edges by pinching them together. Lightly roll the stuffed dough into a ball again, place dough ball onto a parchment paper lined baking sheet then flatten slightly with your palm. Repeat with remaining portions.
Bake in a 325℉/165℃ preheated oven for 20 minutes. Transfer to a cooling rack to cool. Serve warm or at room temperature.
The mochi is very stretchy while eaten fresh and warm.
The cookie is more cake-like the next day. Warming it in the toaster oven for a few minutes will crisp up the sides and make the mochi soft again.
The kids didn’t wrap the mochi well enough on their first trial. Some mochi started to burst out of the cookie half way during the baking process.
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