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Ingredients
375F, makes 22 cookies
1) 100g unsalted butter, room temp
1) 100g brown sugar
2) 1 large egg
3) 180g all-purpose flour
3) 20g dutch processed cocoa powder
3) 2g baking powder
50g chocolate chip (topping)
Mochi: = 258g
4) 70g glutinous rice flour
4) 20g cornstarch flour
4) 15g granulated sugar
4) 140g milk
5) 15g unsalted butter, room temp

Mochi: In a bowl combine (4), cover with saran wrap and poke holes using toothpick. Steam for 30 minutes. Remove from heat and stir in (5). Cover with saran wrap and refrigerate for 30 minutes. Divide (258g ÷ 22 = 11g).

Cookie:

In a mixing bowl, cream (1) then add (2), fold in (3).

Divide dough (448g ÷22 = 20g), roll into a ball and press it flat and stuff it with mochi. Press it flat and decorate with chocolate chips.

Bake at 375F for 12 minutes. When cool, store in airtight container at room temp.