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Chewiest Chocolate Chip Sweet Rice Flour Cookies
I cracked the code! I can only type with one hand because my other hand is holding a cookie right now. Not just any cookie, a chewy chocolate chip cookie. The kind that has alluded me since I was still standing on chairs to reach the stove. Now that I think about it, the answer was in front of me the whole time. I grew up eating mochi and desserts made with sweet rice flour. It’s all the rage now for those that grew up with chips ahoy and twinkies. But I was munching on Nian Gao before I knew what a chocolate chip cookie was. Glutinous rice flour has been a mainstay in Asian desserts since the 5th Century BC and mentioned in ancient texts from over 4,000 years ago. Unlike its name, this flour doesn’t actually contain gluten. It is named for the chewy texture it lends to food. “Glutinous rice flour” is also known as “sweet rice flour“. There is also something called “rice flour” that is NOT the same as sweet rice flour. So it’s important to know this difference when shopping for the right ingredients to make these cookies.
Nian Gao and mochi desserts are so very yummy and I can’t wait to share those recipes with you. But today, this is all about the traditional chocolate chip cookie. I’m not trying to change the traditional flavors of this cookie. I simply want the conventional chocolate chip cookie with all its traditional flavors, only chewier, with a slightly crispy edge, soft and chewy center. Perhaps a mixture of semi-sweet chocolate chips and pools of dark chocolate callets. So here we are, with version 537 of my chocolate chip cookie recipe. I’m using mostly all-purpose flour, as bread flour is no longer needed. The ratio that I’m using here is 170 grams of all-purpose flour + 70 grams of sweet rice flour. (That’s about 6 ounces of AP flour + 2 1/2 ounces of sweet rice flour.) Sweet rice flour needs more liquid than regular flour so I’m adding milk to compensate. The result is not a mochi cookie. Its just simply the best chocolate chip cookie recipe you will ever need.
What’s in these cookies
- all-purpose flour
- sweet rice flour (aka glutinous rice flour)
- browned butter
- brown sugar
- granulated sugar
- espresso powder
- egg
- vanilla
- chocolate chips and callets
The Secret Is Sweet Rice Flour
The magic here comes from blending all-purpose flour with sweet rice flour at a ratio of 170 grams to 70 grams. Sweet rice flour (also called glutinous rice flour or mochiko) is naturally sticky and starchy, which gives these cookies that signature chew without making them gummy or altering the familiar flavor. You get all the chew, none of the compromise.
Classic Flavor, Chewier Texture
This isn’t a reinvention of the chocolate chip cookie—it’s a refinement. A touch of espresso powder deepens the chocolate, brown and granulated sugars balance sweetness and moisture, and a splash of whole milk keeps everything tender. The goal was simple: keep the beloved taste intact and just make it chewier.
Loaded With Chocolate Chips and Callets
Using both chocolate chips and callets means you get pockets of structured chocolate plus silky, melty puddles throughout each cookie. Every bite is generously chocolatey from edge to center.
Easy to Make at Home
With straightforward ingredients and simple steps, these cookies come together with no fuss—perfect for weeknight baking, holiday cookie trays, or anytime a serious chocolate chip craving strikes.
PrintChewiest Chocolate Chip Sweet Rice Flour Cookies
I finally cracked the code. In my quest to make the chewiest chocolate chip cookie, I have tried hundreds of things. This recipe is a variation of my Soft and Chewy Chocolate Chip Cookie recipe, but the addition of sweet rice flour brings the chewy level to perfection, in my opinion. Unlike most recipes that use glutinous rice flour to make mochi, this isn’t a mochi cookie. The combination of all-purpose flour and glutinous rice flour is my genius way to simply make a chewier cookie. Because this cookie has more all-purpose flour than sweet rice flour, it comes out as a cookie texture that is chewy. Gone are the days of using bread flour, an extra egg yolk, dark vs light brown sugar, brown sugar to white sugar ratios, experimenting with baking times and temperatures. This is it. If you want to the chewiest cookies, try my recipe. I hope you love it as much as I do!
This recipe makes 16 cookies, each cookie dough about 50 grams each. Double the recipe for a larger batch.
Ingredients
- 170 grams (6 ounces) all-purpose flour
- 70 grams (2 1/2 ounces) sweet rice flour (glutinous rice flour)
- 1/2 teaspoon baking soda
- 151 grams (2/3 cup) unsalted butter
- 110 grams brown sugar
- 95 grams granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder
- 60 grams whole milk
- 1 egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 pound chocolate mix (chunks, chips, callets; dark, bittersweet, semi-sweet)
- flaked sea salt to sprinkle
Instructions
- Brown the butter in a frying pan. The extra surface area of the wide pan will help the butter brown quickly and evenly. Once you see brown flecks start to form in the bottom of your pan, remove the butter immediately and pour the butter into the bowl of your stand mixer. Refrigerate the butter for 30 minutes or until the butter is the same consistency as softened butter.
- In a medium bowl, mix together the all purpose flour, sweet rice flour and baking soda.
- In the bowl of your stand with the cooled browned butter, add brown sugar, granulated sugar, salt and espresso powder. Use the paddle attachment to mix on medium speed for 5 minutes, until light and fluffy. Add the milk, egg and vanilla and mix for 2 minutes, scraping down the bowl as necessary. Turn off the mixer.
- Add half the flour mixture and mix on low for 5 to 10 seconds. Turn off the mixer and add the remaining half of the flour mixture. Mix until just combined, another 5 to 10 seconds. Add the chocolate and mix for another few seconds until the chocolate is evenly incorporated.
- Line a baking sheet with parchment paper. Scoop about 2 ounces of dough (50 to 60 grams each) for each cookie. Roll the dough balls lightly between your palms just enough to smooth out the edges but don’t pack it solid. Chill the dough for 30 minutes in the fridge, then let the dough sit at room temperature for 15 minutes. This is just enough time for the dough to absorb the moisture from the milk and fat from the butter.
- While the dough is resting at room temperature, preheat the oven to 350°F.
- Bake for 12 to 15 minutes, depending on the size of your cookie. Cookies will start to look slightly darker around the edges but still soft in the middle. They will continue to cook on the baking sheet after you take them out of the oven. Sprinkle with flaked sea salt. Cool for 5 minutes before transferring the cookies to a wire rack. The cookies will be very soft but will firm up once it is completely cooled.
Notes
- In the process of browning butter, the water in the butter will evaporate. Adding milk will reconstitute the lost liquid. You can also use water instead of milk. If you are not browning the butter, omit adding most of the milk. However, the sweet rice flour needs more liquid than all-purpose flour, so if you are not browning your butter, just add 30 grams of milk/water instead of 60 grams.
- Sweet rice flour is the same as glutinous rice flour. It is NOT the same as rice flour. Sweet rice flour and rice flour are not interchangeable. You can not substitute one for the other in recipes.
- Despite the name, glutinous rice flour does not contain gluten.
- This is not a gluten-free cookie recipe. The purpose of using sweet rice flour in this recipe is to give this cookie a chewy texture.
- I like to mix is chocolate callets with other chocolate chips. The callets melt into the cookie and presents itself as little pools of chocolate inside the cookie.
❓ FAQ’s for the Chewiest Chocolate Chip Sweet Rice Flour Cookies
No, they’re different. Sweet rice flour (also called glutinous rice flour or mochiko) is made from short-grain sticky rice and has a higher starch content. It’s what gives these cookies their chewy texture. Regular rice flour will not produce the same chew, so be sure to use sweet rice flour specifically.
The all-purpose flour provides classic structure and familiar flavor, while the sweet rice flour adds the chewy, soft texture. The 170g to 70g ratio strikes the ideal balance so the cookies are chewy without becoming gummy.
For best results, use a kitchen scale. The 170g to 70g flour ratio is precise and makes a real difference in texture. Volume measurements can vary widely depending on how the flour is scooped, so grams will give you the most consistent chewy results every time.
No. While sweet rice flour is gluten-free, this recipe also uses all-purpose flour, which contains gluten. For a fully gluten-free version, you’d need to substitute the all-purpose flour, which would change the texture and results.
Chocolate chips are designed to hold their shape, giving you defined chocolate pockets, while callets are high-quality chocolate discs that melt into smooth, gooey puddles. Using both gives you the best of both textures.
Espresso powder enhances and deepens the chocolate flavor without making the cookies taste like coffee. It’s a small amount that makes a big difference.
Store them in an airtight container at room temperature. The sweet rice flour helps them stay chewy longer than traditional cookies. You can add a slice of bread to the container to help retain moisture.
Yes! Scoop the dough into balls, freeze them on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the bake time.
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