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–+ servings
matcha mochi cookies with mochi in the middle. There are chocolate chips.
5 from 1 vote

Best Matcha Mochi Cookies with Brown Butter

These Matcha Mochi Cookies are made with a delicious matcha chocolate chip cookie and stuffed with chewy mochi in the middle.
Xena Kai
Prep Time: 29 minutes
Cook Time: 12 minutes
Resting Time 1 hour
Total Time: 1 hour 41 minutes
Servings: 14 cookies
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Ingredients
 

Mochi

  • 1 Cup (160 g) Glutinous Rice Flour also called Sweet Rice Flour or Mochiko
  • 1/4 Cup (50 g) Granulated White Sugar
  • 1 Cup (236 ml) Water
  • 1/4 Cup (59.15 ml) Cornstarch for Dusting or potato starch

Matcha Cookie

  • 1 Cup (227 g) Unsalted Butter
  • 2 Cups + 2 Tbsp (265 g) All Purpose Flour
  • 2 tbsp (2 tbsp) Matcha Powder
  • ½ tsp (0.5 tsp) Kosher Salt
  • 1 tsp (1 tsp) Baking Soda
  • ½ Cup (100 g) Granulated White Sugar
  • 1 Cup (200 g) Light Brown Sugar
  • 2 Large Eggs room temperature
  • 1 tsp (1 tsp) Vanilla Extract
  • 1 Cup (180 g) Semi-Sweet Chocolate Chips

Instructions
 

Mochi

  • Make The Mochi Mixture: Combine the glutinous rice flour, white sugar, and water into a microwave-safe bowl. Stir until smooth (It does not have to be perfect. Some lumps are okay.). Cover the bowl with plastic wrap and microwave for one minute. Stir, cover, then microwave for an additional minute. Stir, cover, and then microwave for an additional 30 seconds.
  • Roll The Mochi Dough: Place a piece of parchment paper (or a nonstick silicone pastry mat) onto your work surface. Dust it with a layer of cornstarch. Scrape the mochi dough onto the parchment paper (be careful, it is HOT!).
  • Dust the top of the mochi with corn starch. Dust a rolling pin with corn starch. Use the rolling pin to roll the mochi dough into a rectangle. Divide into 14 even pieces. Coat each piece with cornstarch. Set aside and let cool.

Matcha Cookies

  • Brown The Butter: Place the butter onto a stainless steel or nonstick pan. Turn on the stove to medium heat. Stir the butter the entire time to keep it moving. Once the butter melts, it will begin to foam and sizzle. Keep stirring. The butter will turn golden brown in about 5-8 minutes. You will see bits of dark brown specks at the bottom of the pan. Turn off the stove and pour the butter into a heat-proof bowl. Let the butter cool for 15 minutes to room temperature.
  • Combine Flour Mixture: In a medium mixing bowl, mix the flour, matcha powder, salt, and baking soda. Make sure the ingredients are evenly distributed. Set aside.
  • Make Wet Mixture: In the bowl of a stand mixer, add the butter, granulated sugar, and brown sugar. Using the paddle attachment, mix on medium speed until combined. The mixture should turn light and creamy. Then, add the eggs to the butter mixture and mix well. Add the vanilla extract and mix until combined.
  • Combine Wet Mixture and Flour Mixture: In the bowl of the stand mixer, add the flour mixture. Mix on low speed until combined and you see no more dry specks of flour. This will take 5-15 seconds.
  • Add Chocolate: Add the chocolate chips. Mix on medium-low speed until the chocolate is evenly distributed (roughly 30 seconds).
  • Scoop Cookie Dough: Use a 4 tablespoon ice cream scooper to scoop out balls of dough. Each ball should be roughly 2.7 ounces (76 grams). Place them on a lined baking sheet. No need to space these out yet. Cover and refrigerate the cookie dough balls for one hour or until firm.
  • Shape: Press your thumb into the middle of one cookie dough ball and press outwards to create a depression. Place a piece of mochi in the middle. Then, press the dough back together, seal the mochi inside, and form a ball.
  • OPTIONAL OVERNIGHT CHILL: If you plan on baking these the same day, you can bake right now. However, I highly recommend chilling the cookie dough for at least 24 hours and up to 72 hours. This produces a more flavorful cookie.
  • Bake: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Place 6-9 cookie dough balls onto the baking sheet, roughly 2 inches apart. Bake the cookies for 11-13 minutes. After 10 minutes of cooling on the baking sheet, transfer the cookies to a wire rack to cool completely.

Video

Notes

  • Special Tools (affiliate links): Cookie Scoopers | Stand Mixer | Kitchen Scale | Baking Sheets | Cooling Rack
  • No Mixer? No problem! Feel free to make this recipe by hand. It’ll take a little elbow grease but you can definitely do it.
  • Make Ahead and Freeze Instructions: The cookie dough freezes great! You can batch-make these cookies, shape the dough, and freeze. When ready to bake, add an additional 1-2 minutes to bake time. 
  • How To Store: Place the baked cookies in an airtight container at room temperature for up to two days. Or, you can place it in the refrigerator for up to 5 days and in the freezer for up to two months.
  • Can I add nuts or different add-ins?: Yes, you absolutely can. You will need to measure by volume and not by weight if you want to use different mix-ins. For instance, replace one cup of chocolate chips with one cup of nuts, dried berries, white chocolate chips, etc.