If you’re craving something delightfully chewy yet perfectly sweet, this Mochi Cookies Recipe is your new best friend in the kitchen. These cookies combine the unique, bouncy texture of mochi with classic cookie flavors to create an obsessively crave-worthy treat that’s soft on the inside with just the right amount of crisp on the outside. Each bite feels like a little burst of happiness, thanks to the delightful blend of chewy mochiko flour and melty chocolate chips. Whether you’re sharing with friends or sneaking a few for yourself, these mochi cookies will quickly become a household favorite.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and ensures your Mochi Cookies Recipe turns out perfectly chewy, sweet, and flavorful. Each component plays an essential role, from texture to taste, so let’s take a look at how these simple staples come together to create magic.
- Mochiko flour: This sweet rice flour is the secret to that chewy, springy texture unique to mochi cookies.
- All-purpose flour: Provides structure while keeping the cookie tender.
- Granulated sugar: Adds sweetness and helps with the perfect cookie spread and browning.
- Golden brown sugar: Brings moisture and a rich, caramel-like flavor to balance the sweetness.
- Unsalted butter (softened): Adds creaminess and richness that melts into every bite.
- Egg (large): Binds ingredients together and adds a lovely texture.
- Vanilla extract: Infuses the dough with warm, comforting flavor notes.
- Baking powder and baking soda: Work as leavening agents, giving the cookies just enough lift without losing chewiness.
- Salt: Enhances all the flavors, balancing the sweetness.
- Semi-sweet chocolate chips: Provide melty pockets of chocolate that pair perfectly with the chewy base.
- Water: Helps hydrate the mochiko flour, giving the correct chewy texture.
How to Make Mochi Cookies Recipe
Step 1: Prepare the Mochiko Mixture
Start by whisking together the mochiko flour, 1/4 cup granulated sugar, and water until it forms a smooth, pancake-like batter. This mixture is key to that signature chewy texture and will set the foundation for your mochi cookies.
Step 2: Mix Dry Ingredients
In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. These dry ingredients work together to give your cookies structure and a tender crumb while keeping the chewiness intact.
Step 3: Cream Butter and Sugars
Using a mixer, cream the softened butter with the granulated and golden brown sugars until the mixture is light and fluffy. This step is crucial for achieving the perfect texture and sweetness level in your cookies.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until fully combined. This adds moisture and depth of flavor, creating that irresistible cookie dough aroma we all love.
Step 5: Combine All Components
Slowly add the dry ingredients to the butter mixture, alternating with the mochiko batter you prepared earlier. Mix gently but thoroughly, ensuring your dough is uniform and soft. Then fold in the semi-sweet chocolate chips for that melty chocolate surprise in every bite.
Step 6: Bake to Perfection
Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them out to allow for gentle spreading. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the edges just turn golden. Your kitchen will smell heavenly by this point, and the anticipation will be real!
How to Serve Mochi Cookies Recipe
Garnishes
For an extra special touch, sprinkle a pinch of flaky sea salt over the warm cookies straight from the oven. This contrast enhances the sweet and chewy qualities of the mochi cookies while adding a sophisticated flair.
Side Dishes
These cookies pair beautifully with a cup of green tea, coffee, or even a glass of cold milk. Their chewy texture and rich chocolate notes complement both robust and delicate beverages, making snack time feel like a treat every time.
Creative Ways to Present
Try stacking these mochi cookies with a scoop of ice cream in between for a delightful mochi cookie sandwich. You can also drizzle melted white chocolate or dust with matcha powder to heighten the visual appeal and flavor complexity when serving guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your mochi cookies in an airtight container at room temperature. They’ll keep their chewy texture for up to 3 days, perfect for midweek treats or sharing later.
Freezing
You can freeze the baked cookies by placing them in a single layer on a tray until firm, then transferring to a freezer-safe bag. Frozen mochi cookies stay fresh for up to a month, so you can always have some on hand for whenever a craving hits.
Reheating
Warm your mochi cookies in a microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 3-5 minutes to bring back that soft, chewy texture and melty chocolate goodness.
FAQs
What makes mochi cookies different from regular cookies?
Mochi cookies use mochiko flour, a sweet rice flour, which gives them a unique chewy and slightly stretchy texture that is very different from traditional cookies made solely with all-purpose flour.
Can I substitute mochiko flour with regular flour?
Unfortunately, no. Mochiko flour is what provides the distinctive chewiness, so using regular flour will result in a completely different texture, more like a standard cookie.
Are mochi cookies gluten-free?
Not in this recipe because it includes all-purpose flour. However, you can experiment with gluten-free all-purpose flour blends to make a gluten-free version, but expect slight texture variations.
Can I use different types of chocolate instead of semi-sweet chips?
Absolutely! White chocolate, dark chocolate, or even a mix of nuts and dried fruits can personalize your mochi cookies to suit your taste preferences.
How should I store mochi cookie dough if I want to bake later?
You can refrigerate the dough tightly wrapped for up to 2 days. Let it come to room temperature before baking to ensure even cooking and consistent texture.
Final Thoughts
There’s something so wonderfully comforting about the chewy softness and sweet richness of mochi cookies, making this Mochi Cookies Recipe a shining star in any baking rotation. Whether you’re looking to try something new or simply want an irresistible treat to brighten your day, this recipe delivers every time. So grab your ingredients, have fun creating, and get ready to fall totally in love with these chewy delights!
Print
Mochi Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 21 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-American Fusion
Description
Delicious and chewy mochi cookies combining the unique texture of mochiko flour with classic cookie ingredients. Perfectly soft with a slight chew and loaded with semi-sweet chocolate chips, these cookies offer a delightful twist on traditional cookies.
Ingredients
Dry Ingredients
- 3/4 cup mochiko flour
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Sugar
- 1/4 cup granulated sugar
- 1/2 cup granulated sugar
- 1/2 cup golden brown sugar
Wet Ingredients
- 3/4 cup water
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Mochiko Batter: In a medium bowl, whisk together the mochiko flour, 1/4 cup granulated sugar, and water until smooth. Set this mixture aside.
- Prepare Dry Ingredients: In a separate large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
- Cream Butter and Sugars: Using a mixer, cream the softened unsalted butter, 1/2 cup granulated sugar, and 1/2 cup golden brown sugar together until light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter mixture until fully combined.
- Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, mixing on low speed until just incorporated.
- Add Mochiko Mixture: Pour the mochiko batter into the dough mixture and fold gently until well combined, creating a soft cookie dough.
- Fold in Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough.
- Scoop Dough: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake Cookies: Bake in the preheated oven for 12–15 minutes or until the edges are lightly golden but the centers remain soft to maintain chewiness.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake to keep the chewy texture characteristic of mochi cookies.
- Make sure the butter is softened to room temperature for easy creaming.
- You can substitute semi-sweet chocolate chips with white or dark chocolate chips as desired.
- Store cookies in an airtight container to maintain freshness and chewiness.
- If you prefer a less sweet cookie, reduce the sugar slightly.
