Nga Nguyen

Chocolate green tea cookies with mochi filling

10-year-old: Mom, do you know what I dislike the most about distant learning?

Me: No?

10-year-old: No snow day!!!

Chocolate green tea cookies with mochi filling

(Adapted from Savoury Days)

Make about 20 cookies

Ingredients

Mochi Filling

  • 90 g glutinous rice flour
  • 20 g confectioners’ sugar
  • 1 pinch salt
  • 180 g milk
  • ½ tsp vanilla extract
  • 10 g unsalted butter

Matcha Cookie Dough

  • 120 g unsalted butter, softened
  • 80 g sugar
  • 1 egg, beaten and at room temperature
  • 180 g all-purpose flour
  • ½ tsp corn starch
  • 1 tbsp matcha (green tea) powder
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 50 g dark chocolate chips or chopped chocolate
Instruction

Mochi Filling

  1. Mix the batter: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and salt. Gradually add milk and vanilla extract. Whisk until smooth.
  2. Strain: Pass the mixture through a fine mesh sieve to remove lumps.
  3. Cook: Cover the bowl and microwave for 3 minutes. Stir, then microwave for another 2 minutes, or until the mochi is fully cooked.
  4. Finish: Add butter and mix until incorporated.
  5. Knead: Wrap a pestle (or spoon handle) with plastic wrap and pound the mochi until smooth, elastic, and less sticky.
  6. Chill: Roll the mochi into a log, wrap in parchment, and refrigerate for at least 2 hours.

Tip: Wrapping the pestle in plastic makes cleanup a breeze.

Cookie Dough

  1. Cream: Beat butter and sugar with a hand mixer until light and pale yellow.
  2. Add egg: Slowly pour in the beaten egg and mix until smooth.
  3. Combine dry ingredients: In another bowl, sift together flour, cornstarch, matcha powder, salt, and baking powder.
  4. Mix: Add the dry ingredients to the butter mixture in three batches, mixing just until combined.
  5. Chocolate time: Fold in the chocolate pieces.
  6. Chill: Cover and refrigerate the dough for at least 2 hours.

Assembly & Baking

  1. Preheat oven to 340°F (170°C).
  2. Divide the chilled mochi into 8–9 g balls.
  3. Divide the cookie dough into 19–20 g portions.
  4. Flatten a piece of cookie dough, place a mochi ball in the center, and roll gently into a ball.
  5. Arrange on a parchment-lined baking sheet.
  6. Bake for 15 minutes, or until the edges are just set.
  7. Cool completely before storing.

Store in an airtight container at room temperature for 2-3 days.