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Mochi Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 21 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-American Fusion
  • Diet: Vegetarian

Description

These chewy and delightful Mochi Cookies combine the unique texture of mochiko flour with classic cookie ingredients for a soft and chewy treat. Perfect for those who love a slightly chewy cookie that’s packed with chocolate chips and a hint of vanilla.

Ingredients

Mochi Mixture

  • 3/4 cup mochiko flour
  • 1/4 cup granulated sugar
  • 3/4 cup water

Dry Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup golden brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Prepare Mochi Batter: In a medium bowl, combine mochiko flour, 1/4 cup granulated sugar, and water. Mix until a smooth batter forms. Set aside.
  2. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies.
  3. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
  4. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated and brown sugars until light and fluffy, using an electric mixer or by hand.
  5. Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed butter mixture until fully incorporated.
  6. Combine Mochi Batter: Gradually add the prepared mochiko batter to the butter mixture, mixing thoroughly to combine.
  7. Add Dry Ingredients: Slowly mix in the flour mixture until just combined, being careful not to overmix the dough.
  8. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough.
  9. Scoop Cookies: Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart.
  10. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are golden and cookies are set but still soft in the center.
  11. Cool Down: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure butter is softened at room temperature for better creaming.
  • Do not overmix the dough to keep the cookies tender and chewy.
  • You can substitute semi-sweet chocolate chips with your favorite mix-ins like nuts or white chocolate chips.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For gluten-free version, replace all-purpose flour with a gluten-free flour blend.

Find it online: https://slsrecipes.com/mochi-cookies-recipe/