Matcha Mochi Cookies | Recipe

a matcha made in heaven.

matcha + mochi + chocolate of course.

As we’re all stuck inside right now, we’ve all turned to a baking project or two. And Elain had set in her mind that she wanted cookies, and after a couple of days of trying to get Andrew to make them for her, she decided to take matters into her own hands and make chewy, melty chocolate matcha filled mochi cookies. These cookies wowed even Andrew and Jeromy who aren’t big on sweets, but came back for seconds on these (Elain + I went into thirds and fourths on our end, but I digress).

Mochi, chocolate and matcha are basically every Asian dessert we love rolled into one. Mochi filled cookies have been popularized by the Korean snack, Cheongwoo’s Choco Chip prepackaged cookies, chocolate chip cookies filled with a thin layer of mochi.

The recipe for the cookies we made is adapted from Flour n Flower’s YouTube and made with no lactose products (since we’re all uncomfortably lactose intolerant in our house). Check her channel out for some beautifully baked goods!

to make the mochi:

• 1/2 cup glutinous rice flour

• 1 tbsp corn starch

• 1/2 tbsp sugar

• 1 cup Lactaid Milk

• 1 tbsp buttery spread (we used an olive oil based one)

for the cookies:

• 3/4 cup buttery spread

• 3/4 cup light brown sugar

• 1 cup + 2/5 cup all purpose flour

• 1.5 tbsp matcha powder - we use maeda-en or matcha love usually!

• 1 cup dark chocolate chips or a dark chocolate bar roughly chopped

• 1 tsp baking powder

• 1 egg

let’s bake:

1. First, you’ll want to make the mochi filling since it needs to chill in the fridge. Mix glutinous rice flour, cornstarch, sugar + milk together in a bowl and seal with plastic wrap on top. Poke holes into the top of the wrap for ventilation. Microwave the pre-mochi mix for 2 mins + 45 seconds.

2. Add in 1 tbsp buttery spread into the mochi mix and fold in with a spatula.

3. Seal the mochi spread with plastic wrap, ensuring to wrap the dough (not just cover it). Place in the fridge for 30 minutes to chill.

4. Now it’s time to batter up! Stir the buttery spread until it’s smooth, add in brown sugar + 1 tsp baking powder.

5. Sift in flour + matcha powder and mix until evenly blended. Add in the egg and mix well.

6. Cover the bowl with plastic wrap or a silicone lid in the fridge for 30 minutes.

7. Preheat the oven to 375F degrees, line baking sheets with baking parchment.

8. Roll out mochi balls into small balls about half the size of your thumb— it is very sticky so if you have plastic gloves that helps to roll the balls out easier! You should have about 18-20 mochi balls. You can roll them out similar to the tang yuan method above to seal + close them.

9. Next roll out slightly larger balls of the cookie batter, place them next to their mochi ball counterpart. Flatten the cookie batter out and place the mochi ball inside, bringing the edges over until the mochi is completely covered by cookie batter.

10. Press in chocolate chips / chunks into the cookies.

11. Bake for 12 minutes, remove from oven and cool for 5-8 minutes. Pull apart that ooey, delicious-ness of mochi, matcha and melted chocolate and enjoy!! A batch probably won’t last a week in your house— or maybe we have no self control.