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Prep time
40 minutes
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Cook time
15 minutes
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makes
1 dozen cookies
Author Notes
If you are cookie-obsessed like me, you’ve probably made more batches than you’d care to admit. I have a collection of go-to cookie recipes, but I’m always experimenting with different ingredients—within those favorite recipes and in new ones I create. It’s fun to try unique flavors that you wouldn't typically think of when you picture a cookie, like, say, savory cheeses. I’ll admit, while some combinations come out way tastier than others, the “bad” ones aren’t even that bad. They are still cookies, after all.
This project started out from a desire to play around with flavored mochi, but then, inspiration hit: Stuff the flavored mochi inside a cookie. Just picture it. You break a cookie in half to find stretchy, gooey strands of mochi inside. It’s essentially the sweet version of the cheese pull you get when ripping apart a warm grilled cheese. In developing this recipe, I tested both savory- and sweet-slanting mochi flavors, and I came up with a few favorites, like raspberry, the recipe for which I’ve included here, as well as miso-almond and salted black tahini. But these flavors are just a jumping-off point—feel free to experiment and try other fruit preserves (about the same amount as the raspberry called for in this recipe should suffice) or another flavor, like nut butters (start with 3 tablespoons and add more if you want a stronger flavor) in the mochi. The cookies are best served warm, but can last in an airtight container at room temperature for up to 2 days. —Catherine Yoo
Ingredients
- Matcha cookie dough
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3/4 cup
(170 grams) unsalted butter, at room temperature
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3/4 cup
(151 grams) granulated sugar
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2 tablespoons
(27.5 grams) light brown sugar, packed
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2 cups
plus 2 tablespoons (272 grams) all-purpose flour
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1/2 teaspoon
baking powder
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1 teaspoon
baking soda
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2 1/2 tablespoons
matcha powder
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1/2 teaspoon
kosher salt
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2
large eggs
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1 1/2 teaspoons
vanilla extract
- Raspberry mochi
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1/2 cup
(80 grams) Mochiko sweet glutinous rice flour
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2 tablespoons
(20 grams) cornstarch
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3 tablespoons
(40 grams) granulated sugar
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1/2
(130 grams) whole milk
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1/4 teaspoon
kosher salt
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1/3 cup
(113 grams) raspberry preserves
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1 tablespoon
unsalted butter
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1/4 cup
(54 grams) canola oil
Directions
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Heat the oven to 350°F with racks in the upper and lower thirds.
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Make the cookie dough: In a stand mixer, cream the butter and both sugars together on medium speed until fluffy and light in color, about 5 minutes, scraping down the bowl halfway though.
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Meanwhile, combine the flour, baking powder, baking soda, matcha, and salt in a medium bowl and set aside.
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Add the eggs and vanilla to the sugar mixture and mix until well combined. Add the flour mixture to the sugar mixture and mix on low speed until just combined, about 1 minute. Scrape down the sides of the bowl with a spatula and form the dough into a round disk. (It should come together and not be sticky.) Wrap the dough in plastic wrap and transfer to the refrigerator to chill for up to 20 minutes.
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Make the raspberry mochi: In a medium microwave-safe bowl, thoroughly mix the rice flour, cornstarch, sugar, milk, salt, and raspberry preserves with a spoon. Microwave the mixture for 1 minute on high. Stir the mixture. Repeat this process 3 more times for a total of 4 minutes, using a towel or oven mitt to hold the bowl, as it will get hot. The mochi should be thick. Immediately stir in the butter and mix constantly, until the mixture is so elastic that when you pull the spoon out, it stretches instead of rips, about 2 minutes. If the mochi doesn’t stretch after 2 minutes, continue to mix until stretchy.
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Fill a small bowl with the canola oil (you may not use all of it) and pour a little from the bowl onto a plate to coat. Coat a small cookie scoop (a #60 or #70 scoop works best; or use a 1 tablespoon measuring spoon) with the oil as well. Scoop out the mochi and roll into little balls, then place on the greased plate.
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Line two sheet trays with parchment paper. Remove the chilled dough from the refrigerator and scoop it into balls using a large cookie scoop (a #20 scoop works best; or scoop 3-tablespoon portions). Place each cookie dough ball on the prepared sheet pans.
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Flatten each cookie dough ball into a round slightly larger than 3 inches in diameter and place a mochi ball in the center. Fold the dough over the mochi in half to enclose the mochi in a half-moon shape. Carefully roll the dough back into a ball, taking care not to rip the dough. Repeat with all the remaining cookie dough. If the dough gets too soft (and starts to stick to your hands), you can return it to the refrigerator for 15 minutes.
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Place 6 cookies per sheet tray, leaving at least 3 inches of space between each cookie. Bake for 14 to 15 minutes, until the edges turn slightly golden.
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Let cool on the tray for 5 minutes before transferring to a wire rack to finish cooling completely. Let cool for at least 10 minutes before eating.
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