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Prep time
15 minutes
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Cook time
12 minutes
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makes
36 cookies
Author Notes
In Hawaii, the word kakimochi is used to generically describe savory, crispy Japanese rice crackers. It is more widely known on the mainland as mochi crunch or (gluten-free) rice crackers. In the islands they can be found in a variety of shapes and sizes. You may also see these crackers labeled as arare or senbei, depending on the size, shape, and/or flavor.
The combination of kakimochi and chocolate is popular in Hawaii. People often eat kakimochi with chocolate ice cream. You can also buy chocolate covered kakimochi. It was only natural that people would start adding kakimochi to other desserts.
This recipe is a variation on traditional chocolate chip cookies, substituting semi-sweet chocolate with white chocolate and adding kakimochi. The result is a cookie with a delightful mixture of salty and sweet with a bit of added crunch.
If possible, try to find small kakimochi like mini yakko arare that are similar in size to chocolate chips. If you can only find larger crackers, place them in a zip top bag and break them down to smaller pieces.
—She's Almost Always Hungry
Ingredients
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1-1/4 cups
small kakimochi (like mini yakko arare) - or break down larger pieces in a zip top bag before measuring
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1-1/2 cups
all-purpose flour
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1 teaspoon
baking soda
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1/4 teaspoon
salt
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1/2 cup
brown sugar, lightly packed
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1/2 cup
granulated sugar
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1
large egg
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1 teaspoon
vanilla extract
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1 cup
white chocolate chips
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Sea salt, for sprinkling (optional)
Directions
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Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
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In a mixing bowl combine the flour, baking soda, and salt. Set aside.
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In the bowl of a stand mixer cream together the butter and sugars (brown and white) until light and fluffy. Add the egg and vanilla and mix until well combined.
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Add the dry ingredients and mix until just combined. Stir in the kakimochi and white chocolate chips (you may need to do this by hand).
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Drop by spoonfuls onto prepared cookie sheets, leaving about 2″ between cookies. Sprinkle with sea salt, if desired. Place in the oven and bake for 12-15 minutes or until the cookies are golden brown.
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Allow the cookies to cool completely on a wire rack. Store in an airtight container.
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