Brown butter white chocolate cookies studded with chewy pieces of injeolmi aka kinako mochi. These injeolmi white chocolate cookies are the perfect play on textures and flavours; sweet, nutty, chewy, soft and crispy.
I'm back with another cookie recipe, but this time I thought I would take the injeolmi recipe that I posted the week before and add a twist on it. With mochi cookies being all the rage what about the love for injeolmi?! These cookies are the perfect balance of nutty, sweet, chewy and crispy. Like how do you even fit all those those flavours and textures into a cookie...
What is Injeolmi?
If you are unfamiliar with what injeolmi is I highly recommend you checking out my previous blog post all about this nutty, sweet and chewy Korean glutinous rice cake. Check my Injeolmi (Roasted Soybean Mochi) post here! It's is basically a soft and chewy rice cake coated in sweetened roasted soybean powder. A traditional Korean snack that goes perfectly with some honey, with tea or on top of ice-cream. So why not ontop of a cookie?!
To ensure these are the best cookies just follow these tips! The addition of injeolmi into the cookie can cause it to soften up, so it is important you follow this guide to create the ultimate cookies.
Cut injeolmi into smaller pieces
Cut the mochi into smaller pieces that are about 1.5cm wide. That way giant blobs of rice cake won't take up your entire cookie, making it soft and harder to handle when out of the oven.
Don't fold in all the injeolmi
Don't fold all the chocolate and injeolmi into the batter.
Firstly, it look prettier as you have larger visible chunks on the surface of your cookie. Secondly, the more injeolmi in your batter the softer your cookie will be.
If you want a more stable cookie I would even recommend leaving the injeomi out of the batter and simply putting a couple pieces ontop of the cookie balls before chilling.
Chill the dough before shaping
Because the cookie dough is made from brown butter it will be softer than normal. Ontop of that, injeolmi can make the dough harder to handle. By chilling the dough before rolling into balls it will be a lot easier to portion the dough.
I like to give my cookie balls another shape after their final chill in the freezer or fridge. That way they are nice and round. This will help them keep their shape during baking.
Let's Get Baking!
These cookies are a little different to my usual ones, but I hope you will love them just as much as I do. The extra chew from the rice cake really adds to the soft and crispy textures of a cookie and it tastes SO GOOD.
If you have any questions leave me a comment down below and I'll get back to you as soon as I can. And...if you like this recipe please leave me a rating and comment, it means the world to me! I love seeing your creations so if you make them tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can find and share your creations. Thank you so much for stopping by and until next time... happy baking!!Print
Injeolmi White Chocolate Cookies
Brown butter cookies white chocolate chip cookies studded with chewy pieces of injeolmi aka kinako mochi. These injeolmi white chocolate cookies are the perfect play on textures and flavours; sweet, nutty, soft, chewy and crispy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 1x
- Category: Cookie
- Method: Easy
- Cuisine: Asian Fusion
- 110 g Unsalted butter (½ cup)
- 100 g Brown sugar (½ cup)
- 70 g White sugar (⅓ cup)
- 200 g Plain flour (1 ⅔ cup)
- ½ tsp Baking powder
- ½ tsp Baking soda
- Big pinch of salt
- 1 Large egg
- 1 Egg yolk
- 100 g White chocolate, Roughly chopped (3.5oz)
- 80g Injeolmi, Homemade or Store bought cut into 1.5cm pieces (2.8oz)
- Flakey salt
- In a small saucepan heat the butter over medium heat until dark golden brown (there should be specks of brown milk solids at the bottom of the pan)
- Remove from heat and cool for 5 minutes
- In another bowl whisk together the plain flour, baking powder and baking soda
- Add white and brown sugars into the cooled brown butter, along with the egg and egg yolk, mix until well combined
- Add the dry ingredients into the wet mixture and stir until just combined
- Fold in the chopped half the white chocolate and injeolmi
- Place the batter in the fridge for 30 minutes to firm up
- Divide the dough into 9 even balls, flatten slightly and top with remaining chocolate and injeolmi
- Place in the freezer to chill for 30 minutes (or fridge for an hour)
- Bake at 180C/ 355F for 15 minutes
- Remove and cool
- Sprinkle with flakey salt and extra soybean powder from injeolmi
Keywords: Cookie, injeolmi, mochi cookie, rice cake, tteok, kinako, soybean powder