Chocolate Mochi Cookies

Crispy on the outside yet soft and chewy on the inside, these chocolatey treats are guaranteed to cheer anyone up!

Tip: Chill your cookie dough before baking! This prevents the cookie from spreading out too quickly in the oven.

Prep: 40 mins | Bake: 15 minutes (per tray) | Makes 12 Large Cookies

Ingredients

(Cookie Dough)

• 125g Salted Butter, Softened

• 85g Light Brown Sugar

• 60g Granulated White Sugar

• 1/2 Tsp Vanilla Essence

• 1 Egg, Room Temperature

• 200g Self-Raising Flour, Sifted

• 30g Cocoa Powder

• 12 pieces Roasted Pistachio, Diced - Optional (For sprinkling over the cookies)

(Mochi Filling)

• 35g Glutinous Rice Flour

• 10g Cornflour

• 10g Granulated White Sugar

• 1/4 Tsp Cooking Oil

• 60g Milk

• 10g Salted Butter, Softened

Directions

(Cookie Dough)

1. Measure out all the ingredients.

2. Whisk together softened butter and both sugars in a large mixing bowl until well combined.

3. Add in the egg, vanilla essence and continue to whisk. Then, add in the flour and Cocoa Powder and mix till well combined.

4. Divide the Cookie Dough into 12 pieces and roll them into a ball shape. Chill the Cookie Dough balls in your refrigerator for 20 minutes.

(Mochi Filling)

1. In the meantime, combine the ingredients for the mochi filling (except the butter) in a heatproof bowl and stir well until smooth.

2. Steam the mixture on high heat for 15 minutes.

3. Remove the mixture and add in butter. Use two forks to knead the Mochi until it is nice and elastic (approx 5 mins) *See Video Guide below*

4. Divide the Mochi into 12 pieces and set aside.

(Assembling)

1. Preheat your oven to 177°C. Place a sheet of baking paper over a baking pan.

2. When the cookie dough is ready, take it out of the refrigerator and place one ball in the palm of your hand. Create a well and insert a piece of Mochi in the well *See Video Guide below*

3. Roll the Cookie Dough with Mochi up and repeat until Mochi is used up.

4. Sprinkle chopped pistachio on each cookie - OPTIONAL

5. Bake for 15 minutes or until cookies are golden brown. (If you like your cookies crispier, bake them for 16 - 18 minutes!)

6. Remove the cookies from the oven and let them cool down before serving!

IMAGE GUIDE: POSITIONING THE SPOON-FULLS OF COOKIE DOUGH ON THE TRAY

Made too much?

Keep the leftovers in the fridge for 2-3 days and heat them up before eating to “soften“ the mochi. Best eaten right after baking!

Enjoy!

Signing off, Cher