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 24 cookies

For the mochi filling:
90 g glutinous rice flour
20 g confectioners’ sugar
1 pinch of salt
180 g milk
1/2 tsp vanilla extract
10 g butter

For the cookies:
120 g butter
80 g sugar
1 egg (beaten, at room temperature)
180 g all purpose flour
1/2 tsp corn starch
1 tbs green tea powder
1/4 tsp salt
1/4 tsp baking powder
50 g dark chocolate chips or chocolate bar (coarsely chopped)

To make the mochi filling:

  1. In a microwave-proof bowl, combine glutinous rice flour + confectioners’ sugar + salt.
  2. Slowly add milk + vanilla extract and mix until combine.
  3. Sift through a mesh strainer to remove any lump.
  4. Cover the bowl and microwave for 3 minutes.
  5. Use a spatula to mix the flour batter.
  6. Microwave for another 2 minutes (or until the mochi is cooked).
  7. Add butter to the hot mochi.
  8. Use a spatula to combine.
  9. Use a pestle to crush the mochi until it becomes very elastic and less sticky.
    • Note: wrap the pestle in a piece of plastic wrap, so you don’t have to spend a lot of time cleaning.
  10. Roll the mochi into a log.
  11. Wrap it in a parchment paper and refrigerate for at least 2 hour.

To make the cookie:

  1. In a medium bowl, use a handheld mixer to beat butter + sugar until the mixture turns light yellow.
  2. Slowly add the beaten egg and continue to mix until combined.
  3. On a separate bowl, sift all-purpose flour + corn starch + green tea powder + salt + baking powder.
  4. Add 1/3 flour mixture to the egg-butter and beat just until combined.
  5. Continue with the remaining flour mixture.
  6. Use a spatula to fold in the chopped chocolate pieces.
  7. Cover and refrigerate for at least 2 hour.

To bake:

  1. Preheat oven to 340F.
  2. Divide mochi into small balls, about 8-9 g each.
  3. Divide cookie dough into small balls, about 19-20 g each.
  4. Flatten a piece of cookie dough and place a mochi ball in the center. Roll it into a ball.
  5. Bake for 15 minutes.
  6. Let the cookies cool completely.
  7. Store in an airtight container at room temperature for 3-4 days.