Hojicha Mochi Cookies
Mochi cookies have taken the world by storm, blending the chewy, satisfying texture of mochi with the comforting familiarity of cookies. Inspired by this delicious trend, I decided to put my own twist on it by creating hojicha mochi cookies, topped with chocolate chips and a sprinkle of sea salt. These cookies are a popular treat in Korea, often enjoyed as a snack or a gift, and I hope this homemade version will transport you to the bustling streets of Seoul with every bite. If, like me, you love cookies that have a crisp edge and a soft, chewy center, then these hojicha mochi cookies are sure to become a new favorite in your baking collection.
What is Mochi?
Mochi is a traditional Japanese rice cake made from glutinous rice that is pounded into a chewy, sticky texture. It’s used in various desserts, from ice cream to daifuku, and has a unique, satisfying chew that pairs perfectly with both sweet and savory flavors.
What is a Mochi Cookie?
Mochi cookies are a delightful fusion of textures, combining the crispness of a cookie with the chewy goodness of mochi. Originating in Korea, these cookies have become a popular treat worldwide, offering a fun twist on the traditional cookie by incorporating a gooey mochi center. Imagine biting into a slightly crisp cookie, only to discover a soft, stretchy mochi surprise inside—pure bliss!
What Are Mochi Cookies Made Of?
Mochi cookies are typically made with a classic cookie dough base, which is wrapped around a small ball of mochi before baking. The dough can be flavored in various ways, and for this recipe, I’ve chosen hojicha, a roasted green tea that adds a rich, earthy flavor to the cookies. The mochi center is made from glutinous rice flour, giving it that signature chewiness.
Key Ingredients of Mochi Cookie
Cookie Dough
- Unsalted Butter: Provides richness and helps create a tender texture in the cookies.
- Brown Sugar: Adds a deep, caramel-like sweetness and helps keep the cookies chewy.
- White Sugar: Balances the sweetness and contributes to the crisp edges of the cookies.
- Egg: Binds the ingredients together and adds moisture to the dough.
- Vanilla Extract: Enhances the flavor of the cookies with a warm, aromatic note.
- All-Purpose Flour: Forms the base of the cookie dough, giving it structure.
- Hojicha Powder: Infuses the cookies with a roasted green tea flavor, adding a unique twist.
- Corn Starch: Helps to keep the cookies soft and tender.
- Baking Powder: Leavens the cookies, making them light and slightly puffy.
- Salt: Balances the sweetness and enhances the overall flavor.
Mochi
- Glutinous Rice Flour: The key ingredient for the mochi, giving it its chewy texture.
- Corn Starch: Prevents the mochi from becoming too sticky.
- Sugar: Adds sweetness to the mochi filling.
- Vegetable Oil: Contributes to the smoothness of the mochi.
- Milk or Water: Hydrates the glutinous rice flour, creating the mochi dough.
Cookie Toppings
- Semi-Sweet Chocolate Chips: Adds a rich, chocolatey flavor that complements the hojicha.
- Sea Salt: Enhances the sweetness and adds a contrasting salty note, making the flavors pop.
Where to Purchase Hojicha Powder?
Hojicha powder can be found in specialty tea shops, Asian grocery stores, or online retailers. I got mine from Paragon Tea Room. It’s worth seeking out, as the deep, roasted flavor of hojicha adds a unique and delicious twist to these mochi cookies.
Hojicha Mochi Cookies
Equipment
- Oven
- Plastic wrap
- Parchment paper
Ingredients
Cookie Dough
- 120 g unsalted butter room temperature
- 40 g brown sugar
- 40 g white sugar
- 1 egg room temperature
- ½ tsp vanilla extract
- 120 g all-purpose flour
- 1 tbsp hojicha powder
- ½ tsp corn starch
- ¼ tsp baking powder
- ¼ tsp salt
Mochi
- 35 g glutinous rice flour
- 10 g corn starch
- 8 g sugar
- ¼ tsp vegetable oil
- 60 g milk or water
Toppings
- Semi-sweet chocolate chips
- Sea salt
Instructions
To Prepare the Dough:
- In a medium bowl, combine the all-purpose flour, hojicha powder, corn starch, salt, and baking powder. Set aside.
- In a large bowl, whisk the softened unsalted butter until creamy.
- Add the brown sugar and white sugar to the butter, whisking until well combined and smooth. Continue whisking until the mixture becomes light and fluffy. This may take a few minutes if using an electric mixer.
- In a small ramekin, whisk the egg. Gradually add the egg to the butter mixture, whisking between additions to prevent separation. Add the vanilla extract and mix until fully incorporated.
- Gradually sift the dry ingredients into the wet mixture, adding one-third at a time. Mix until a soft dough forms.
- Using two spoons, form the dough into small balls, about 30g each. Place them on a plate or baking sheet lined with parchment paper, then refrigerate for at least 30 minutes.
To Prepare the Mochi:
- In a bowl, combine the glutinous rice flour, corn starch, sugar, and milk or water. Mix well until smooth and free of lumps.
- Add the vegetable oil and mix until well combined.
- Steam the mixture over high heat for 15-20 minutes, or until fully cooked with no liquid remaining.
- Use a fork to break up the mochi mixture, then place it in the freezer for 5-10 minutes, or until lukewarm.
- Once cooled, wear gloves and knead the mochi for 5-10 minutes until the surface is smooth and chewy.
- Wrap the mochi in plastic wrap and refrigerate for 30 minutes.
To Assemble:
- Preheat the oven to 170°C (338°F).
- Take the mochi out of the fridge and dust it with glutinous rice flour to prevent sticking. Divide it into 10g portions.
- Prepare two pieces of plastic wrap. Place a piece of cookie dough between the two wraps and flatten it. Place a portion of mochi in the center and use the plastic wrap to seal the dough around the mochi. The dough may be sticky, so the plastic wrap helps with shaping.
To Bake the Cookies:
- Line a baking sheet with parchment paper and place the prepared cookie dough balls on it.
- Bake for 8 minutes. Remove the baking sheet from the oven, decorate the cookies with chocolate chips, and sprinkle a pinch of sea salt on top.
- Return the cookies to the oven and bake for an additional 8 minutes.
- Once done, remove the cookies from the oven and let them rest on the baking sheet for 5-10 minutes before transferring them to a cooling rack. The mochi may slightly pop out of the dough but will settle back in as the cookies cool.
- If enjoying the cookies the next day, microwave them for 10 seconds before serving for the best texture.
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