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Arare Chocolate Chip Cookies

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My 9-year old son was in the mood to bake cookies again this afternoon. I know homemade chocolate chip is his cookie of choice, but I suggested to him we make these Arare (Japanese rice cracker) Chocolate Chip Cookies since my daughter received an armful of arare leis at her 8th grade promotion ceremony last month. There's no way my family could eat all those crackers on our own and I didn't want them to get old and go to waste. My son agreed, but only after I told him we were going to create a shoyu (soy sauce) and vanilla extract mixture to add to the cookie dough. His curiosity beat familiarity, and he couldn't wait to find out what this cookie would taste like.

Here's some advice if you're going to bake this. If you've eaten arare before, you know that they get stale quickly when exposed to air. To keep them fresh and crunchy you always need to keep the bag sealed. Keep that in mind when you mix and bake this cookie.

Arare Chocolate Chip Cookies

If you can, gently crush the arare into smaller pieces without opening its bag's freshness seal. Then add them to the dough right before baking. I also sealed the bowl of cookie dough with plastic wrap in between baking batches to keep the air out. Lastly, when the cookies have cooled after baking, immediately place them in an airtight container. This ensures a firm crunch each time you bite into this sweet and salty cookie.

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