ThePineapple - Salted Brown Butter Dark Chocolate Chip Mochi

Salted Brown Butter Dark Chocolate Chip Mochi

Infused with cannabutter or not, your choice!

These are so good that I have to limit how frequently I make them…  buttery, crispy, chewy, chocolatey, a little sweet and a little salty. What more could anyone ask for! The perfect balance of flavors and textures make this one of my most requested recipes and has become a staple party pleaser. 

In case you’re not a fan of dark chocolate, I highly recommend giving this a try because the salt cuts through the bitterness creating a balanced, sophisticated blend of sweet and savory goodness.  

Disclaimer: if you choose to use cannabutter, please make sure to dose accordingly. I used my homemade cannabutter which dosed out to 100 mg/tablespoon so I measured 1.5 tbsp of cannabutter and 6.5 tbsp of regular butter to make each serving approx 10 mg. 


  • ½ cup canna or regular butter

  • ¾ cup milk or ½ cup of coconut milk

  • 6-8 tbsp brown sugar 

    • Note: Depending on how dark the chocolate is, I will go between 6-7 because I like my treats lightly sweet but for those who like it sweeter, I recommend 8! 

  • 1 egg

  • 1-2 tsp vanilla extract 

    • if i have vanilla paste, I often prefer to use it but either works great

  • ¼ -½ tsp salt, some extra for topping

  • 1 cup sweet rice flour (or mochiko)

  • 1 tsp baking powder

  • Dark chocolate aout 6-8 oz (i recommend 72% or higher)

  • 12 count muffin tin (or 8x8 baking pan works great) 


  1. Preheat your oven to 350 degrees F.

  2. Brown your butter by heating it over medium-high heat until it melts completely. Then, lower the heat to medium-low and cook until brown bits start to appear. 

  3. Pour the butter into a large mixing bowl and let it cool for 2-3 minutes.

  4. Once the butter has cooled, add the milk, light brown sugar, vanilla extract, egg, and salt to the mixing bowl. Mix until well-combined.

  5. Add the sweet rice flour and baking powder to the mixing bowl and continue mixing until a smooth batter forms.

  6. Add the dark chocolate chunks to the mixing bowl and mix until they are evenly distributed throughout the batter.

  7. Grease muffin pan and use a cookie scoop to drop spoonfuls of the muffin batter into the pan. 

  8. Bake for 30-35 min or until edges turn a golden brown (ovens will vary).

  9. Let the muffins cool for 10 minutes before serving.

They will stay good for up to three days in an airtight container but I’ll be honest, my batches have never lasted longer than 48 hours! If you do have leftovers though, I do recommend freezing pieces individually in plastic wrap or parchment and foil so you can have them at your convenience. They defrost quickly and taste just as good. 

If you end up trying this recipe, let us know in the comments below or at @thepineappledot and @lizhwangg on instagram.

Happy Baking! 

BB mochi cookie close up