Mochi Cookies with Chewy Center and Chocolate Chips
These delightful cookies feature a unique chewy, mochi-like center from glutinous rice flour, studded with rich chocolate chips for a perfect balance of textures and flavors. They're a special treat that combines the best of Japanese mochi and classic American cookies.
Ingredients
Ingredients
- 1 cup glutinous rice flour (mochiko) sifted
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted and cooled
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Make-Ahead: The dough can be made ahead, shaped into balls, and frozen on a tray before transferring to a bag. Bake from frozen, adding 1-2 minutes to the bake time. Variations: Substitute chocolate chips with white chocolate, nuts, or dried fruit. For a dairy-free version, use vegan butter and dairy-free chocolate chips. Serving Suggestion: These are best enjoyed slightly warm with a glass of milk or tea.