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Before you jump to Soft Chocolate Cookies with Mochi filling recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.
Healthy and balanced eating encourages a feeling of wellness. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. A salad tends to make us feel much better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for treats between meals. Shopping for snack foods can be a challenge because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting snack food.
If you might be looking for a speedy snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it’s time for the afternoon meal. Eating on the run can be much healthier with whole grain chips and crackers. Whole grains are usually better than refined grains found in white bread.
There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite simple.
We hope you got insight from reading it, now let’s go back to soft chocolate cookies with mochi filling recipe. You can cook soft chocolate cookies with mochi filling using 14 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Soft Chocolate Cookies with Mochi filling:
- You need For Mochi Dough
- Get 70 gr glutinous rice flour
- Provide 20 gr corn flour
- Prepare 15 gr sugar
- Get 140 ml fresh milk
- Get 15 gr unsalted butter
- Provide For Chocolate Cookies Dough
- Take 100 gr unsalted butter (softened)
- Use 100 gr brown sugar
- Get 1 egg (room temp)
- Provide 180 gr all purpose flour
- Get 20 gr cocoa powder
- Get 2 gr baking powder
- You need 50 gr chocolate chips (I use sea salt caramel chips)
Instructions to make Soft Chocolate Cookies with Mochi filling:
- Make the Mochi: mix glutinous rice flour, corn flour, sugar with hand whisk in a heat proof bowl/container. Slowly add milk, keep stirring until all ingredients are blended well and form a smooth batter. Cover with cling wrap and steam for 30 minutes.
- Remove from the steamer. While the mochi batter is still warm, add 15 gr of butter and mix well. Cover again with the cling wrap and let it cool.
- Prepare all ingredients for the chocolate cookies
- Beat the butter with hand whisk, add brown sugar gradually and mix well with butter. Add the egg, mix well. Sift flour, cocoa powder and baking powder, mix the batter with spatula (cut and fold technique). Chill in the fridge for 30 minutes.
- Preheat your oven 190 celcius/375 farenheit. Weight the mochi about 10 gr each, and chocolate cookies about 15-17 gr each.
- Flatten the chocolate batter and put the mochi inside and close it. Roll like a ball and flatten it a bit. Put chocolate chips on top of the cookies
- Baked in preheated oven 190 celcius/375F oven for about 12 minutes. Cool the cookies in wire rack and keep in air tight container. Taste the best on the day of baking. If you keep it for the next day, the cookies will turn very soft. Rebake the cookies for a few minutes to make it crispy again.
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