why make this recipe
This Chewy Mochi Cookie is soft, sticky, and simple. It uses sweet rice flour for a unique chewy bite. You can make it fast with few ingredients and little skill. It is great for a snack, dessert, or to share with friends.
introduction
This cookie has a chewy inside and a light outside. It works well with chocolate chips or plain. If you like chewy cookies, try the brown sugar rhubarb cookies recipe for another tasty idea.
how to make Chewy Mochi Cookie
You mix the dry ingredients, then add the wet ones and stir. Fold in chocolate chips if you want. Scoop the dough on a baking sheet and bake until the edges are slightly golden. Let the cookies cool a few minutes on the sheet, then move to a rack to finish cooling.
Ingredients :
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or non-dairy alternative)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Directions :
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sweet rice flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Fold in chocolate chips if using.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space in between.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Chewy Mochi Cookie
Serve at room temperature. These go well with tea, coffee, or milk. You can plate them on a small dish for guests or pack a few in a lunchbox.
how to store Chewy Mochi Cookie
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Chewy Mochi Cookie
- Measure the sweet rice flour by spooning it into the cup and leveling it.
- Do not overmix. Stir until the batter is smooth.
- Use a cookie scoop or tablespoon for even sizes.
- Watch baking time. Remove when edges turn light gold to keep them chewy.
- Cool a few minutes on the sheet before moving to a rack to avoid breaking.
variation (if any)
- Add 1/2 cup chopped nuts for crunch.
- Swap chocolate chips for white chocolate or dried fruit.
- Add 1/4 teaspoon matcha powder for green tea flavor.
- Use coconut milk for a richer, slightly sweet taste.
FAQs
Q: Can I use regular flour instead of sweet rice flour?
A: No. Regular flour will not give the same chewy texture. Use sweet rice (mochi) flour for best results.
Q: Can I make the dough ahead of time?
A: Yes. Keep the dough in the fridge for up to 24 hours. Let it sit a few minutes at room temperature before scooping.
Q: Are these cookies gluten-free?
A: Yes, if you use gluten-free baking powder and check that all ingredients are gluten-free.
Q: Can I bake larger cookies?
A: Yes. Increase baking time by a few minutes and watch the edges so they stay chewy.
Q: How do I keep cookies soft?
A: Store them in an airtight container with a slice of bread. The bread helps keep them moist.
Chewy Mochi Cookie
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Gluten-Free
Description
Soft, sticky, and simple Chewy Mochi Cookies made with sweet rice flour for a unique chewy bite. Perfect for snacks or desserts.
Ingredients
- 1 cup sweet rice flour (mochi flour)
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (or non-dairy alternative)
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the sweet rice flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until smooth.
- Fold in chocolate chips if using.
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space in between.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Use a slice of bread in the container to keep the cookies soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
