Soft, Chewy, Delicious - Oolong Mochi Cookies (Eggless)

Chocolate chunk cookies... but with tea and mochi! An eggless recipe than can easily be turned dairy free + vegan. Simply replace butter, milk and chocolate with a non-dairy or vegan alternative.
Music:
Music from Epidemic Sound
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Sennheiser MKE600
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 18 cookies
Mochi
9g (1-2/3 tbsp.) oolong tea
145g (1/2 cup + 1-2/3 tbsp.) hot water
90g (2/3 cup) glutinous rice flour
50g (1/4 cup) sugar
5g (1 tsp.) vanilla
20g (1-1/3 tbsp.) unsalted butter
Dough
115g (4 oz.) chocolate
9g (1-2/3 tbsp.) oolong tea
25g (2 tbsp.) white sugar
113g (1/2 cup) unsalted butter, melted
75g (1/3 cup + 2 tsp.) brown sugar
45g (3 tbsp.) milk
5g (1 tsp.) vanilla
160g (1 cup + 3-2/3 tbsp.) all purpose flour
4g (1 tsp.) baking powder
pinch salt

[@Edmodn]

Looking forward to see more Tea cake ! Thanks for your recipe !

[@thesugarhideout]

You're welcome, more cakes to come. Thanks for watching!

[@leaf690]

How long does mochi stay chewy for? 😄

[@thesugarhideout]

Best to eat the day of, mochi cookies will be noticeably harder on the 2nd day.
They can be reheated in a preheated oven 325F 5-8 minutes or until the center becomes soft again. Hope this helps!