Molly Yeh’s Mochi Cookies Are the Best of Both Worlds

Prep Time
30 min
Cook Time
25 min
9 cookies

For those who consider themselves foodies, the love for fusion foods is undeniable. Whether indulging in carrot cake cinnamon rolls, savouring Nanaimo bar cheesecakes, or trying out Tiramisu French toast, what sweet tooth doesn’t want to combine their favourite desserts into something even more delightful than the original? After all, why settle for one when you can enjoy the best of both worlds?

In this mashup, Molly Yeh combines mochi, a Japanese chewy rice flour treat, with an irresistible chocolate cookie recipe for a dessert you’ll make on repeat.

Related: How to Make Fruit Mochi at Home

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cup glutinous rice flour
Tbsp granulated sugar
Pinch of kosher salt
cup water
Potato starch or cornstarch, for dusting


2 ¼
cups all-purpose flour
tsp baking soda
tsp kosher salt
stick unsalted butter, melted
cup light brown sugar
granulated sugar
large eggs, at room temperature
tsp pure vanilla extract
bar or 6 oz dark chocolate, chopped into small chunks, divided
Flaky salt



Special equipment: a ⅓ cup ice cream scoop

Step 1

For the mochi: in a small saucepan, whisk together the rice flour, sugar and salt. Then whisk in the water until smooth. Set the saucepan over medium-low heat and cook, stirring constantly with a stiff rubber spatula, until the mixture is very thick and pulls away from the sides of the pan, about five minutes.

Step 2

Dust a clean work surface with potato starch. Transfer the mochi to the prepared surface and use the spatula or your hands to flatten to about ½ inch thick. Dust the top with more potato starch and let cool completely, about 20 minutes.

Step 3

Place oven racks in the upper third and lower third positions. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.

Step 4

Dust any excess potato starch off the cooled mochi and cut into nine equal-sized pieces.

Step 5

For the cookie dough: in a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside. In a large mixing bowl, add the butter, brown sugar and granulated sugar. Whisk to combine. Add the eggs, one at a time, whisking to incorporate after each addition. Add the vanilla and whisk to incorporate. Add the flour mixture. Using a stiff rubber spatula, fold in the dry ingredients until just combined and smooth. Fold in all but 2 tablespoons of the chocolate chunks. Scoop out a ⅓ cup of the dough using a ⅓ cup ice cream scoop, and using your thumb, press an indentation in the middle of the cookie dough. Add a piece of the mochi in the middle and then completely enclose the mochi with the cookie dough. Place onto one of the prepared baking sheets. Repeat with the remaining cookie dough and mochi. Press some of the remaining 2 tablespoons of chocolate chunks into the tops of the cookie dough. Sprinkle with flaky salt.

Step 6

Bake in the oven, rotating the pans from top to bottom and front to back after 8 minutes. Continue to bake for another 5 to 7 minutes, or longer if you prefer a darker cookie, until the edges are golden brown and the middle of the cookies are just soft.

Step 7

Cool on the baking sheets for 5 minutes, then remove to cooling racks. Serve warm, if possible. The cookies will keep for 2 to 3 days, well wrapped at room temperature.

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