Miso Chocolate Chip Mochi Cookies

Name: Miso Chocolate Chip Mochi Cookies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Japanese, Asian
Ingredients: 1 3/4 cups all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 5 tablespoons unsalted butter, at room temperature; 2 tablespoons white sweet miso paste; 1/2 cup light or dark brown sugar; 1/2 cup granulated sugar; 1/2 teaspoon pure vanilla extract; 1 large egg; 1/2 cup chocolate chips, roughly chopped; 70 g glutinous rice flour; 20 g cornstarch; 15 g sugar; 140 ml milk, any type; 15 g unsalted butter

15 steps

Prep:45minCook:15min

Probably the best cookies I've ever had. Period. They are the perfect combo of salty, sweet, chewy, and crunchy. It's tastes like a chocolate chip cookie on steroids. Also, you don't need to add the mochi but it gives such a great texture!

Updated at: Thu, 17 Aug 2023 12:13:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories264.6 kcal (13%)

Total Fat9 g (13%)

Carbs43.4 g (17%)

Sugars22.5 g (25%)

Protein4 g (8%)

Sodium203.4 mg (10%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the miso cookies:

1 ¾ cupsall-purpose flour

¾ teaspoonbaking powder

½ teaspoonbaking soda

5 tablespoonsunsalted butter

at room temperature

2 tablespoonswhite sweet miso paste

½ cuplight brown sugar

or dark

½ cupgranulated sugar

½ teaspoonpure vanilla extract

1egg

large

½ cupchocolate chips

roughly chopped

For the mochi:

70gglutinous rice flour

20gcornstarch

15gsugar

140mlmilk

any type

15gunsalted butter

Instructions

Make the cookies

Step 1

Whisk flour, baking powder, baking soda in a medium bowl. Set aside.

Step 2

In a stand mixer, combine butter, miso, sugar, and vanilla extract. Fit mixer with a paddle and cream until light and fluffy, about 5 minutes. Add egg to creamed sugar and mix until just combined.

Step 3

Add flour until just combined and there is no dry flour left. Fold in chocolate. I covered mine and let it sit in the fridge while I made the mochi.

Make the mochi

Step 4

In a microwave-safe bowl combine rice flour, cornstarch, and sugar. While whisking, slowly add milk. Whisk well and make sure there is no flour bits left. The consistency should be like melted ice cream.

Step 5

Cover with plastic wrap and microwave on high for 2 minutes. Transfer bowl back to the counter, carefully, the bowl will be very hot!

Step 6

Add butter to mochi and mix until well combined. I used a silicone spatula as it will be sticky. This will also take a few minutes to mix thoroughly.

Combining the cookies and mochi

Step 7

Preheat oven to 350F. Line a baking sheet with a silicone mat or parchment paper, you might need two sheets.

Step 8

Scoop out cookie dough and roll into balls. Each batch is a lil different but I made 12 cookies.

Step 9

Now create the same around of mochi balls. My mochi balls were about 1 tablespoon each. Tip: Wet your hands before dealing with mochi, it will help prevent sticking.

Step 10

Using the palms of your hands, flatten cookie balls and place machi in the middle and seal inside. Roll back into a ball. (I find it easier to seal by folding it like a dumpling.) Repeat with the rest.

Step 11

Place cookies at least 2 inches apart on the baking sheet (case of spreading). Using your palm, press light on each cookie to flatten slightly.

Step 12

Bake at 350F for 12-15 minutes. Tops should be lightly golden. If you need to bake longer, make sure the bottoms don't burn.

Step 13

Transfer to a cooling rack and let sit for 5 minutes.

Step 14

To get the insta worthy shot, I let cool just until I could handle them, then pulled apart.

Step 15

Enjoy!!

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