These kakimochi (mochi crunch/arare/rice crackers) chocolate chip cookies are a fun and tasty way to share a unique, local-style cookie with family and friends. They are crunchy and chocolatey in the best way. I love how cute they look with the mochi crunch topping. A sprinkling of furikake makes the perfect finishing touch.
There are numerous shapes and sizes of kakimochi. The sakura shape above works perfectly as they are not too large.
Once all the ingredients are combined, chill the dough for an hour in the refrigerator so it firms up a bit and doesn’t spread too much when baking.
Each dough ball is topped with a piece of kakimochi before baking. Sprinkle some of the dough balls with furikake.
Once the cookies are done baking, leave them on the cookie sheet for a minute so they firm up just a bit. Transfer cookies to a wire rack to cool completely before packing them up for gifts.
Kakimochi Chocolate Chip Cookies
36
Recipe adapted from Foodland
Ingredients
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) room temperature Earth Balance Buttery Sticks or unsalted butter
1/2 cup (99g) granulated sugar
1/2 cup (107g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups (105g or 3.75 ounces) kakimochi (Tomoe brand recommended) + extra for topping cookies (about 36 pieces)
1 cup (170g) chocolate chips
Furikake (Mishima Nori Komi Furikake recommended) for sprinkling on cookies
Directions
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- Using a hand mixer cream Buttery Sticks or butter and sugars until light and fluffy, about 2 minutes. Beat in egg and vanilla. Add flour mixture and and mix well with a firm spatula. Stir in kakimochi and chocolate chips. Cover bowl and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- Form dough into 1-inch balls and place on a cookie sheet lined with parchment paper (keep remaining dough in the refrigerator until ready to use). Press a kakimochi on top of the dough ball and sprinkle with furikake if using. Bake for about 12 minutes, rotating the pan halfway through, until cookies are lightly browned. Let cookies rest on pan for one minute before transferring to a wire rack to cool completely. Makes about 3 dozen cookies.
