Imagine biting into a warm and soft chocolate chip cookie, and you find chewy and gooey strands of mochi inside. These mochi stuffed matcha chocolate chip cookies are irresistible and can be ready under an hour.
Looking for more mochi recipes? Try this HAWAIIAN BUTTER MOCHI, MATCHA MOCHI MUFFINS, or these BLACK SESAME MOCHI MUFFINS.
I found out through Instagram that today is the FIRST EVER NATIONAL MATCHA DAY! It’s also my best friend’s birthday, so there are definitely a lot to celebrate. So I thought, why not begin the day by making Matcha Cookies? I have made matcha cookies plenty of times in the past, but to level up the game for this special day, I decided to stuff the cookies with warm and gooey mochi. Check out my other mochi stuffed cookies: Black Sesame Mochi Cookies.
These Matcha Mochi Chocolate Chip Cookies are absolutely incredible! When you break the cookies into half, the mochi will pull apart like warm mozzarella cheese while the cookies crumble along with it. I mean, what’s not to love?! The chocolate chips are optional. You can leave them out or use white chocolate chips instead.
HOW TO MAKE MOCHI
To make traditional mochi, steam rice is smashed and pounded continuously with a wooden mallets in a mortar. It is an extremely labor intensive process. To make things easier at home, you can use a microwave and you’ll have mochi ready to eat in 2 minutes!
GLUTINOUS SWEET RICE FLOUR
Mochiko Flour, or glutinous sweet rice flour, is used to make mochi. It has high starch content, which creates an extremely sticky and chewy texture.
You can find Mochiko flour on Amazon or at your local Asian grocery stores. Mochiko flour from Koda Farms is what I typically use in baking. You can certainly find other brand of sweet rice flour, but make sure it say SWEET RICE FLOUR, not just regular rice flour!
Simply combine glutinous rice flour, sugar and milk in a microwave-safe bowl. Whisk them together until no lumps are visible. Cover the bowl with plastic wrap and microwave the bowl on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl. Be very careful as mochi can be very hot and sticky. Let cool for 10 minutes.
To shape mochi, grease your hands with butter or cooking spray. Divide mochi into 12 equal portions and use your palms to roll them into balls. It’s okay if they’re uneven.
Fresh mochi is soft, sticky, and chewy, and it is best to be eaten on the same day. It has a tendency to harden very quickly. If the mochi is left out for too long, it becomes dry and hard.
HOW TO STUFF MOCHI INTO COOKIES?
- Scoop 2 TBSP of the chilled matcha cookie dough
- Roll dough into a ball
- Flatten it out, and make a dent in the middle
- Top with a mochi ball, then use your hands to seal the dough edges around the mochi until it is completely covered
- Add some more chocolate chips on top if desired.
- Repeat until all dough is used (yield about 12 cookies)
BAKE
Place cookies onto the prepared baking sheets. Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
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The BEST Matcha Mochi Chocolate Chip Cookies
- Prep Time: 15 mins
- Chilling Time: 30 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 12 cookies 1x
Description
Ingredients
- ⅔ cup glutinous rice flour
- 2 tbsp 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 cup all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 2 tbsp Matcha powder
- ½ cup chocolate chips
Instructions
Mochi
- In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.
- Cover the bowl with plastic wrap,. Microwave on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl (very sticky and hot, be careful!). Let cool for 10 minutes.
- Grease your hands with butter or cooking spray. Separate mochi into 12 equal portions and roll them into balls. Set aside.
Matcha Chocolate Chip Cookies
- In a large mixing bowl, add butter, granulated sugar, and brown sugar. Using a electric mixer with paddle attachment, beat butter and sugars together until smooth and creamy. Then add egg, and mix until combined.
- In a separate bowl, sift flour, baking soda, salt and matcha powder, and mix together.
- Add the dry flour mixture into the wet ingredients, mix until just combined. Then fold in chocolate chips.
- Chill the dough in the refrigerator for about 15-30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or grease with cooking spray.
Assembly
- Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Top with a mochi ball, then use your hands to seal the dough edges around mochi until it is completely covered. Add more chocolate chips on top if desired. Repeat until all dough is used (yield about 12 cookies).
- Place cookies onto the prepared baking sheets.
- Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!
Notes
Cookies can be stored in an air tight container for up 3 days.
Fresh mochi is soft, sticky, and chewy, and it is best to be eaten on the same day. It has a tendency to harden very quickly.
If the mochi is left out for too long, it becomes dry and hard.
- Category: Dessert
- Cuisine: American, Japanese
Keywords: almond cookies, butter mochi, chocolate chip cookies, matcha
Can’t wait to try this! 😍.. Did you use light or dark brown sugar? Thanks!
Hi! I used dark brown sugar, but you can use either 🙂
I made this using gluten free flour and coconut milk for the mochi because I have dietary restrictions. The mochi is not super sweet and it matches the cookies well. I added a little matcha to the mochi which worked well. The flavor combination is good, however, it’s probably a lot better using regular flour if you are able. Thanks for this recipe.
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Good to know that it works for gluten free flour and coconut milk as well! Thanks for trying the recipe 🙂
these cookies are so soft and chewy i love them so much! i used white chocolate chips instead of milk and they were delicious. people keep asking me to make more haha
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I am so happy to hear that! Thanks for trying the recipe!
Was skeptical, but these little joys turned out insanely cool and yummy! Perfect recipe for a simple but impressive treat
TYSM
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