White Rabbit Chocolate Chip Cookies
These White Rabbit Chocolate Chip Cookies are made with mochiko and all-purpose flour, studded with milk candy and chocolate chips.
Servings 20 cookies
Calories 148kcal
Ingredients
- 120 g salted butter softened
- 120 g brown sugar
- 30 g granulated cane sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 80 g all-purpose flour
- 60 g mochiko flour glutinous rice flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 20 pieces White Rabbit candies cut into pieces
- 1 C chocolate chips
Instructions
- In a bowl of a stand mixer with a paddle attachment, add in the softened butter and sugars. Beat butter mixture on medium-high speed until creamy and lightened in color.
- Add in the egg, vanilla extract and use a spatula to scrape down the sides of the bowl.
- Add in all-purpose flour, mochiko flour, baking soda, and baking powder and stir with the paddle on low speed to incorporate.
- Fold in the chopped white rabbit candies and chocolate chips.
- Use a small ice cream scoop (or tablespoon) and scoop cookie dough onto a cookie sheet or baking tray lined with parchment paper. (If baking on the same tray, be sure to leave a few inches of space for the cookie to spread).
- Press additional chocolate chips and White Rabbit candies onto the cookie dough.
- Chill in the fridge for 10-15 minutes.
- Preheat oven to 350°F/177°C.
- Bake the cookies, about 5 or 6 on a tray for about 8-10 minutes, or until golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. Sprinkle on flaked sea salt if desired.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 39mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 162IU | Calcium: 18mg | Iron: 0.3mg