Mochi Cookies

Langkah-langkah

1. In a microwave-proof bowl, whisk together the rice flour, cornstarch, and sugar. Whisk in the milk until smooth. Cover tightly with plastic wrap and poke several holes with a toothpick in the surface to let out steam.
2. Microwave for one minute then remove and stir with a wet silicone spatula. Microwave for another minute and stir again. Microwave for a final 30 seconds. The mochi should be thick and opaque.
3. Use a silicone spatula to stir the butter into the mochi while it is still hot and melty. The mochi batter will look separated, but use some elbow grease to keep going until the mochi batter is smooth.
4. Press some plastic wrap right up against the surface of the mochi (so it doesn’t dry out) and set aside to cool.
5. Arrange the racks in the upper and lower thirds of the oven and heat to 375°F. Whisk together the flour, salt and baking soda in a bowl and set aside. Whisk both sugars into the cool melted butter until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla. Use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.
6. Knead the mochi until smooth. Portion out the mochi into 8, about 1 oz each), rolling between your hands to shape them into balls. I like to use gloves when I’m doing this so the mochi doesn’t stick to my hands.
7. Scoop out 4 tablespoons of dough and flatten out. Place a ball of mochi inside and enclose the mochi with cookie dough. Place the cookie balls on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for while your oven heats up.
8. Space out the cookies on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake, rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram). Let cool on the baking sheets and enjoy!