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
Scale
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.
