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The BEST Matcha Mochi Chocolate Chip Cookies Recipe

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4 from 76 reviews

These are the best Matcha Mochi Chocolate Chip Cookies, combining chewy mochi balls with flavorful matcha green tea-infused chocolate chip cookie dough. The soft and sticky mochi center pairs perfectly with the tender, buttery cookies for a delightful treat with a unique texture and taste.

Ingredients

Mochi

  • ⅔ cup glutinous rice flour
  • 2 tablespoons granulated sugar
  • ⅔ cup milk

Matcha Chocolate Chip Cookies

  • ½ cup (113 g) unsalted butter
  • ¼ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg, room temperature
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons Matcha powder
  • ½ cup chocolate chips

Instructions

  1. Prepare Mochi: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, and milk until smooth and lump-free. Cover the bowl with plastic wrap and microwave on high for about 2 minutes. Using a spatula (careful, it’s very hot and sticky), stir and separate the mochi from the sides of the bowl. Let it cool for 10 minutes.
  2. Shape Mochi: Grease your hands with butter or cooking spray, then divide the mochi into 12 equal portions. Roll each portion into a ball and set aside.
  3. Make Cookie Dough: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together using an electric mixer with a paddle attachment until smooth and creamy. Add the egg and mix until fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, salt, and matcha powder. Mix well to distribute evenly.
  5. Mix Dough: Gradually add the dry ingredients into the wet ingredient mixture and mix until just combined. Then fold in the chocolate chips.
  6. Chill Dough: Cover the cookie dough and chill in the refrigerator for 15 to 30 minutes to firm up.
  7. Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or grease them lightly with cooking spray.
  8. Assemble Cookies: Take 2 tablespoons of chilled cookie dough, roll into a ball, then flatten it and make a dent in the center. Place one mochi ball in the dent and carefully seal the cookie dough around the mochi completely. Optionally, press a few extra chocolate chips on top. Repeat this with all dough to yield about 12 cookies.
  9. Bake: Place the assembled cookies on prepared baking sheets and bake for 11 to 12 minutes or until the cookie edges are set but centers remain soft.
  10. Cool: Allow the cookies to cool on the baking sheet for 10 to 15 minutes before transferring to a wire rack to cool completely. Enjoy the unique chewy and tender treats!

Notes

  • Cookies can be stored in an airtight container at room temperature for up to 3 days.
  • Fresh mochi is best eaten the same day as it is soft and chewy but tends to harden quickly when stored.
  • If mochi is left out too long, it becomes dry and hard, which affects the cookie texture.

Find it online: https://flavorspath.com/the-best-matcha-mochi-chocolate-chip-cookies-recipe/