#Mochi cookies plus

I noticed that when I took out the cookies at the first 8 minute mark to garnish with chocolate chips and sea salt, the cookies had spread out so much, losing its shape, and you can see the obvious mochi in the middle. No joke, I ate two big slices of this in one second and started to go in for my third before I had to force myself to stop and demand that Reuben take it into work.Hi there! Someone on ig shared your recipe during quarantine and I’ve been saving it to make some day, today was that day! Just wanted to ask a few questions and hope you can answer them for me. Typically when I’m testing dessert recipes I’ll limit myself to one portion before sending out into the world so I don’t end up eating the entire tray of brownies or cookies myself.

#Mochi cookies plus

All the best -y’s! Plus the fact that from start to finish it takes less than 1 hour to make somehow makes it taste even better! It so gooey, chewy, crispy, melty, chocolatey, and salty at the same. OMGGGGG I’m not lying when I say that this is one of THE BEST things I’ve ever baked. I ended up halving that recipe so it would fit in my cast iron skillet, omitting the black sesame (although a black sesame and chocolate cookie cake sounds insanely good!), and heavily sprinkling the batter with chocolate chunks and salt. Then I started to remember that when I was developing my Black Sesame Mochi Muffin recipe I started by making simple browned butter mochi cakes (which includes brown butter and brown sugar as main flavor components) and it reminded me so much of chocolate chip cookies but without the chocolate. I love a beautifully caramelized crisp cookie. That would be browned butter, brown sugar, quality chocolate, and a ton of flaky sea salt. I started to think about the main components of a great chocolate chip cookie. They just kept popping up and I wanted to add my own spin on a cookie cake without adding more noise to the internet. I got the inspiration for this recipe after my Pinterest was inundated with skillet cookie cakes for some reason.

Did you know that mochiko flour is also gluten free? So it’s practically health food in my opinion. Mochiko flour creates the most magical texture. This Mochi Chocolate Chip Cookie Cake isn’t necessarily spring time specific, because I would literally eat this 365 days a year, but it is so quick and easy to make that you’ll have plenty of time to enjoy the glorious sunshine! If you haven’t had a mochi baked good before they are so addictively chewy on the inside and slightly crisp on the outside. But then in the spring we’re making light and fresh dishes that come together quick, so we have time to go play outside! In the winter we make hearty stews and braises that warm us up in the kitchen for a few hours. It’s funny how the seasons impact the food that we make. I have so much energy and just want to check off the bajillion things on my to-do list as quickly as possible so I have more time to frolic around in the park. Sorry, this beautiful weather turns me into that bubble headed kid that just likes to run around in a meadow picking daisies and spinning around in circles while staring at the sky. I’m fine with that though because pizza position makes me think of Reuben’s pizza and I then I get hungry. I can slowly ski down a small hill without falling! I’m pretty much in pizza position the entire time because I’m afraid to go too fast. But it was so sunny! I was burning up during my ski lesson! Did I tell you I can ski now? Me! The girl that trips while walking on perfectly flat sidewalks. We actually spent the weekend in Tahoe, where there is a ton of snow still lol. Like all the trees are waking up and mustering up the energy to bloom. It smells like spring, you know? I can’t explain it, but it just smells warm and fresh. It’s SPRIIIIINNNNNNGGGGGGG TIME! Gosh, the warmth and sunshine is making me so freaking happy.