A Jammin Life

Cookie Series Part 1 : Pistachio Cookies

Cookie Series Part 2 : Black Sesame Mochi Cookies

This is part 2 of my cookie series!

I swear I came up with this before Korean cookie shops and bakeries started doing it, but I added mochi to my cookies. I didn’t want a cookie with a monotone texture, so I thought of what would be the perfect match for black sesame. I made some mochi and black sesame ganache and BAM! Mind = blown. This was honestly my favorite cookie as well as my sister’s (who I called out after her work to taste test 10 different cookies).

Ready to try? Let’s go!

• Cookie Ingredients:
  • 227 grams butter
  • 200 grams brown sugar
  • 100 grams sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 361 grams all purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1/4 cup black sesame seeds, toasted and ground into a paste
• Ganache Ingredients:
  • 1/2 cup white chocolate
  • 3/4 cup heavy cream
  • 2 Tablespoons black sesame seeds
• Mochi Ingredients:
  • 200 grams glutinous rice flour
  • 1/4 cup sugar
  • 200 ml boiling water

• Cookie Recipe:
  • cream together butter and sugars
  • add eggs one at a time
  • mix in vanilla
  • whisk together flour, cornstarch, baking soda, and salt
  • mix into the butter mixture just until incorporated
  • mix in the black sesame seed paste
  • divide the dough into 180 g pieces
  • roll them up and put a dent on top with a spoon
  • chill them in the fridge until it hardens
  • bake in a preheated oven at 210°C for about 15-20 minutes
  • as soon as it come out of the oven, fix the shape a little – push the edges in and make the dent bigger on top
• Ganache Recipe:
  • simmer the heavy cream in a pot with the sesame seeds
  • turn off the heat and let the seeds steep in the cream for about 10 minutes
  • blend the cream and seeds together until smooth
  • heat it to a simmer again and pour it into a bowl with the white chocolate
  • stir until the cream and chocolate until they become a smooth ganache
  • pour the ganache halfway into the dents in the baked cookies
• Mochi Recipe:
  • stir together the rice flour and sugar
  • stir in the boiling water
  • cover the bowl with a plastic wrap and microwave for a minute
  • stir the dough with a spoon
  • repeat the microwaving and mixing steps 5 more times
  • spoon out some dough and drop it into the cookie dent on top of the ganache
  • wet your finger with water and pat the dough down to make it flat