Step 1

In a microwave-safe bowl, add glutinous rice flour, sugar, and milk together. Whisk together until no lumps.

Step 2

Cover the bowl with plastic wrap,. Microwave on high for about 2 minutes. Then use a spatula to mix and separate mochi from the side of the bowl (very sticky and hot, be careful!). Let cool for 10 minutes.

Step 3

Grease your hands with butter or cooking spray. Separate mochi into 12 equal portions and roll them into balls. Set aside.

Step 4

In a large mixing bowl, add butter, granulated sugar, and brown sugar. Using a electric mixer with paddle attachment, beat butter and sugars together until smooth and creamy. Then add egg, and mix until combined.

Step 5

In a separate bowl, sift flour, baking soda, salt and matcha powder, and mix together.

Step 6

Add the dry flour mixture into the wet ingredients, mix until just combined. Then fold in chocolate chips.

Step 7

Chill the dough in the refrigerator for about 15-30 minutes.

Step 8

Preheat the oven to 350°F. Line baking sheets with parchment paper or grease with cooking spray.

Step 9

Take 2 tbsp of chilled cookie dough, roll into a ball, flatten it out, and make a dent in the middle. Top with a mochi ball, then use your hands to seal the dough edges around mochi until it is completely covered. Add more chocolate chips on top if desired. Repeat until all dough is used (yield about 12 cookies).

Step 10

Place cookies onto the prepared baking sheets.

Step 11

Bake for 11-12 minutes or until the edges of cookies are set. Let cool for 10-15 on the baking sheet before transferring to the cooling rack. Enjoy!