Miso Chocolate Chip Mochi Cookies

Probably the best cookies I've ever had. Period. They are the perfect combo of salty, sweet, chewy, and crunchy. It tastes like a chocolate chip cookie on steroids. Also, you don't need to add the mochi but it gives it such a great texture!

Total Time
1 hour
Simple Tasty Recipes


  1. Make the cookies:

    • Whisk flour, baking powder, baking soda in a medium bowl. Set aside. 
    • In a stand mixer, combine butter, miso, sugars, and vanilla extract. Fit mixer with a paddle and cream until light and fluffy, about 5 minutes. Add egg to creamed sugar and mix until just combined.
    • Add flour until just combined and there is no dry flour left. Fold in chocolate. I covered mine and let it sit in the fridge while I made the mochi.
  2. Make the mochi:

    • In a microwave-safe bowl combine rice flour, cornstarch, and sugar. While whisking, slowly add milk. Whisk well and make sure there is no flour bits left. The consistency should be like melted ice cream. 
    • Cover with plastic wrap and microwave on high for 2 minutes. Transfer bowl back to the counter, carefully, the bowl will be very hot!
    • Add butter to mochi and mix until well combined. I used a silicone spatula as it will be sticky. It will take a few minutes to mix thoroughly.
  3. Combining the cookies and mochi:

    • Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper, you might need two sheets. 
    • Scoop out cookie dough and roll into balls. Each batch is a lil different but I made 12 cookies. 
    • Now create the same amount of mochi balls. My mochi balls were about 1 tablespoon each. Tip: Wet your hands before dealing with mochi to prevent sticking. 
    • Using the palms of your hands, flatten cookie balls and place mochi in the middle and seal inside. Roll back into a ball. (I find it easier to seal by folding it like a dumpling.) Repeat with the rest. 
    • Place cookies at least 2 inches apart on the baking sheet (in case of spreading). Using your palm, press light on each cookie to flatten slightly. 
    • Bake at 350°F for 12-15 minutes. Tops should be lightly golden. If you need to bake longer, make sure the bottoms don't burn. 
    • Transfer to a cooling rack and let sit for 5 minutes. 
    • To get the insta worthy shot, I let cool just until I could handle them, then pulled apart.
    • Enjoy!! 

Ingredients for 12 cookies

  • Cookies
  • 1 3/4 cups
    All-purpose flour
  • 3/4 teaspoon
    Baking powder
  • 1/2 teaspoon
    Baking soda
  • 5 tablespoons
    Unsalted butter, at room temperature
  • 2 tablespoons
    White sweet miso paste
  • 1/2 cup
    Light or dark brown sugar
  • 1/2 cup
    Granulated sugar
  • 1/2 teaspoon
    Pure vanilla extract
  • 1 large
  • 1/2 cup
    Chocolate chips, roughly chopped
  • Mochi
  • 70 grams
    glutinous rice flour
  • 20 grams
  • 15 grams
  • 140 ml
    milk, any type
  • 15 grams
    unsalted butter

Total Time

  • Preparation Time
    45 minutes
  • Cooking Time
    15 minutes

Suggested Equipment


Sorry for the two different kinds of measurement! Adapted from two different recipes and I'm working on accurately converting the measurements.

For a full video tutorial, check out my Miso Chocolate Chip Mochi Cookie TikTok

Additional Images