✤1¾ cups (210g) all-purpose flour
✤3/4 tsp baking powder
✤1/2 tsp baking soda
✤5 tbsp unsalted butter, room temperature
✤2 tbsp (36g) white sweet miso paste
✤1/2 cup (96g) light or dark brown sugar
✤1/2 cup (96g) caster sugar
✤1/2 tsp vanilla extract
✤1 large egg, room temperature
✤1/2 cup (~90g) chocolate chips
For the mochi:
✤70g glutinous/sweet rice flour
✤20g cornstarch
✤15g white sugar
✤140 mL milk, any type
✤1 tbsp unsalted butter
❖For the cookie dough: In a large bowl, whisk together the flour, baking powder & baking soda; set aside.
❖In a stand mixer bowl, combine butter, miso paste, sugars & vanilla. Using paddle attachment, cream ingredients until light and fluffy, about 5 min.
❖Add egg and mix until just combined. Add the flour mix, stirring until just combined and there’s no dry flour left. Fold in the chocolate chips, then cover and place in fridge while making the mochi.
❖For the mochi: In a microwave-safe bowl, combine rice flour, cornstarch & sugar. While whisking, slowly add the milk. Whisk well and make sure there’s no flour bits left. Cover with plastic wrap and microwave on high 2 min.
❖Remove bowl, add the 1 tbsp butter, and mix well to combine using a spatula as it will be sticky. It will take a few min to mix thoroughly.
❖To combine dough & mochi: Preheat oven to 350°F (177°C). Line a baking sheet with parchment or silicone.
❖Scoop out 12 evenly portioned dough balls from cookie dough. Now create 12 evenly portioned mochi balls, wetting hands before rolling mochi. Using your palms, flatten cookie dough balls, place a mochi ball in the center, and seal it inside. Roll back into a ball and repeat with all balls.
❖Place cookies at least 2 inches apart on baking sheet. Using your palm, pressing light on each cookie to flatten slightly.
❖Bake 12-15 min, until tops are lightly golden.
❖Let cool on sheet a few min, then transfer to a cooling rack at least 5-10 min before eating.
