Grandma's Asian Chocolate Chip Cookies
My Grandma is a huge inspiration to me. She's considerate, organzied, strong, and overall a wonderful woman.
She is also, a phenomenal baker. My Grandma has always been known as the bearer of all things delicious and homemade. In addition to baking, she's a wonderful chef, but everyone knows at family gatherings that the wonderful spreads of sweets are truly hers. Once you take a bite, you know it's one of Grandma's cookies.
This chocolate chip cookie recipe, is by far my favorite, amongst many other family members and friends. The reason why they are called "Asian Chocolate Chip Cookies," is because of the delicious ingredients inside. This cookie recipe includes soy sauce (yes!), arare (Asian rice crackers), rice krispies, chocolate chips, sesame seeds, butter and a whole lot of love.
The sweet and savory aspects of the cookie make it a phenomenal combination. In addition these cookies are on the crunchier side, and the textures of all of the treats mixed into this cookie really have a party inside your mouth.
I have never heard of using soy sauce in a batter before, and even though you may be hesitant, I recommend going for it! This cookie incorporates a lot of ingredients that most people aren't used to using. Don't even think twice, and please make these treats. It's not the ordinary cookie, but that is what makes it extraordinary, and trust me once you eat one, you can't stop! Enjoy!
Asian Chocolate Chip Cookies
Adapted from Grandma
Yields: 3-4 dozen small cookies (maybe more, this made a whole lot!)
Ingredients:
1 1/2 cups butter (3 sticks)
1 cup brown sugar, packed
3 cups sifted flour
1 1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 tablespoon soy sauce
1 3/4 cup Rice Kripsies
1 1/2 cup crushed arare (rice crackers)
1 cup milk chocolate chips
Steps:
1. In a large bowl, cream butter and brown sugar.
2. Stir in vanilla and soy sauce.
3. Mix in dry ingredients.
4. Fold in cereal, crushed arare and chocolate chips by hand.
5. Role into 1 inch balls and flatten, slightly by hand.
6. Bake in 350 degree oven for about fifteen minutes, or until golden.
7. Remove and allow to cool on wire rack.
8. Store in airtight containers. Enjoy!
What I Did Differently:
1. I added 1 Tablespoon of black sesame seeds, which added some extra crunch.
2. I only had a little over 1 cup of crushed rice crackers, but it was still fine.
