The Irresistible Fusion of Mochi and Chocolate
Double Chocolate Mochi Cookies
Ingredients
Instructions
- Cream softened butter with brown sugar until smooth.
- Add the egg and mix until well-combined.
- Sift in flour, cacao powder, and baking powder. Mix until a dough forms.
- Cover dough and chill in the fridge.
- Bring water to a boil in a steamer pot.
- In a bowl, whisk glutinous rice flour, corn starch, and sugar.
- Gradually add milk, stirring until smooth.
- Pour batter into a heatproof dish, cover with plastic wrap, and poke holes in wrap.
- Steam for 20-25 minutes on high heat.
- Carefully remove and open plastic wrap, then add butter and mix until smooth.
- Cover mochi and chill for 30 minutes to 1 hour.
- Preheat oven to 375°F and line a baking pan.
- Divide mochi and cookie dough into 12 pieces each.
- Flatten each cookie dough ball, place mochi in the centre, and close to cover.
- Arrange cookies on the baking pan, add chocolate chips on top.
- Bake for 12-15 minutes.
She’d never imagined combining two of her favourite treats—mochi and chocolate—into one delightful cookie until now. The idea sparked as she pictured a soft chocolate cookie with a gooey mochi centre. With her kitchen ready, she gathered all the ingredients, starting with the creamy cookie dough. As she whipped softened butter with brown sugar, the aroma of chocolate already began to fill her senses, and she knew she was in for a treat.
The next step brought her to the mochi. Carefully measuring glutinous rice flour and cornstarch, she whisked them with sugar, adding milk until a silky batter formed. She poured it into a dish, covered it tightly, and placed it into the steamer. As the mochi steamed, she worked on chilling her cookie dough, envisioning the two parts coming together perfectly.
Once the mochi was ready, she gently added a touch of butter, stirring until the mochi dough was smooth and sticky. Its slight sweetness was a perfect contrast to the rich chocolate cookie. She wrapped the mochi dough and slid it into the fridge, knowing this step would help give it the right texture for baking.
After both doughs had chilled, she prepped her workspace for assembly. Taking a piece of chocolate dough, she flattened it, placing a small ball of mochi right in the centre. She wrapped the chocolate around it, sealing it carefully. Each cookie was like a small, precious parcel, concealing the surprise of chewy mochi within.
With all the cookies assembled and topped with a few chocolate chips, she placed them in the oven. As they baked, the house filled with the smell of chocolate, intensifying her anticipation. She watched through the oven door as the cookies spread slightly, creating the perfect outer layer for the mochi centre.
When the timer beeped, she pulled out the tray and let the cookies cool for a few minutes. The tops were glossy with melted chocolate chips, while the cookies themselves looked perfectly soft. She could hardly wait to try one, but she knew a few minutes of patience would be worth it.
Finally, the moment arrived. She broke open a cookie, revealing the gooey mochi nestled inside the chocolate shell. The first bite was everything she’d hoped for—rich, slightly chewy, and perfectly sweet. The mochi added a unique texture that made each bite more interesting and delicious.
Each cookie was a delightful experience of textures and flavours. The richness of chocolate, balanced with the sweet chewiness of mochi, made them unforgettable. It was a recipe she’d be saving, knowing it was one to impress friends or enjoy on a quiet evening with tea.
