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August 11, 2017

Kaki Mochi Chocolate Chip Cookies

While looking through a fairly old cookbook, I found a recipe for Kaki Mochi Chocolate Chip Cookies, but one of the ingredients was Rice Krispies, which I didn't have on hand.  I searched online and found a recipe on Foodland's website that didn't require the Rice Krispies, so I used that recipe instead, with a few adjustments.



I enjoyed the cookies and the sweet and salty combination. All of my kids were a little shocked to see kaki mochi in the cookies, and although they ate the cookies, two of them said they'd rather have the cookies without the kaki mochi.

Kaki Mochi Chocolate Chip Cookies

Ingredients:
  • 1 1⁄2 c flour
  • 1 t baking soda
  • 1⁄4 t salt
  • 1⁄2 c butter, softened
  • 1⁄2 c sugar
  • 1⁄2 c brown sugar
  • 1 egg
  • 1 t vanilla extract
  • 1 T shoyu
  • 2 c kaki mochi
  • 1 c chocolate chips
Instructions:
  • Preheat oven to 350F. 
  • Combine the flour, baking soda and salt in a medium bowl.
  • In a separate medium bowl, cream the butter and sugars until light and fluffy. 
  • Beat in the egg, shoyu, and vanilla.
  • Mix in the flour mixture. 
  • Stir in the kaki mochi and chocolate chips.
  • Drop by tabelspoonful onto parchment-lined cookie sheet.
  • Bake for about 12 minutes or until lightly browned.


You can view Foodland's recipe here.

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