Hojicha Mochi Cookies

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.

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.

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.

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.