Champorado Cookies

Recipe:

Cookies (Yields 12)

Recipe by: Ariana Timbol

250 g medium brown sugar

155 g all-purpose flour

140 g browned butter

1 tsp salt

0.5 tsp baking soda

1 egg

1 Tbsp vanilla extract

1 tablea, crushed and mixed with two tablespoons of hot water

50 g milk chocolate, chopped

100 g 70% dark chocolate, chopped

Mochi filling

80 g glutinous rice flour

4 tbsp powdered sugar

240 ml whole milk

Directions:

1. whisk together cooled browned butter and sugar until smooth.

2. thoroughly whisk in one egg until it is lighter in colour, add the vanilla extract and whisk.

3. fold in the dry ingredients.

4. Fold in the chocolate chunks (be careful not the overmix!)

6. Roll into a log with saran wrap and let rest in the fridge overnight.

7. Mix the mochi filling ingredients together. Microwave for two minutes and mix together. Let set in the fridge.

7. Cut the dough into 30g pieces, flatten each one and place 15g of the mochi filling inside, wrapping it up. Place on a tray lined with parchment paper.

8. Bake at 350F for 10-11 minutes, just until the middle is still soft but the edges are browned.

9. Let cool for at least 10 minutes before enjoying!