MOKONUTS' RYE-CRANBERRY CHOCOLATE-CHUNK COOKIES
These are the cookies that stopped me in my tracks. I was wandering along a side street in Paris's 11th Arrondissement, saw these cookies on a counter in the back of Mokonuts, a small restaurant, and walked right in to buy a few. The baker Moko Hirayama has worked on her recipe with so much care and invention that it's almost difficult to see any family resemblance to cookie's inspiration: the classic American chocolate-chip cookie. Her cookies have chunks of fine chocolate (not store-bought chips), dried cranberries, rye flour and a good measure of poppy seeds, for color, crunch and surprise. Plan ahead: Once the dough is made and formed into balls, it should be refrigerated overnight before baking. Fresh from the oven, the cookies are fragile; they firm as they cool. They'll keep for about three days at room temperature or they can be frozen for up to two months; in either case, they should be wrapped well.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 50m
Yield About 15 cookies
Number Of Ingredients 13
Steps:
- Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.
- Working with a mixer (fitted with the paddle attachment, if you have one), beat the butter and both sugars together on medium speed for 3 minutes, until blended; scrape thebowl as needed. Add the egg, and beat 2 minutes more. Turn off the mixer, add the dry ingredients all at once, then pulse the mixer a few times to begin blending the ingredients. Beat on low speed until the flour almost disappears, and then add the poppy seeds, cranberries and chocolate. Mix only until incorporated. Scrape the bowl to bring the dough together.
- Have a baking sheet lined with parchment, foil or plastic wrap nearby. Divide the dough into 15 pieces, roll each piece into a ball between your palms and place on the baking sheet. Cover, and refrigerate the dough overnight or for up to 3 days. (If you'd like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)
- When you're ready to bake, center a rack in the oven, and heat it to 425. Line a baking sheet with parchment paper or a silicone baking mat. Arrange the cookies on the sheet, leaving 2 inches between each cookie (work with half a batch at a time and keep the remaining balls of dough in the refrigerator until needed). Sprinkle each cookie with a little flake salt, crushing it between your fingers as you do.
- Bake the cookies for 10 minutes, pull the baking sheet from the oven and, using a metal spatula, a pancake turner or the bottom of a glass, tap each cookie lightly. Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack. Repeat with the remaining dough, always using cold dough and a cool baking sheet.
- Serve after the cookies have cooled for about 10 minutes, or wait until they reach room temperature.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 21 grams, TransFat 0 grams
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Sadeq Islam
[email protected]I'm not a big fan of rye flour, but I loved these cookies. The cranberries and chocolate chunks really balance out the flavor of the rye.
Tomasi Musoke
[email protected]These cookies are so easy to make and they're always a crowd-pleaser. I love that I can use frozen cranberries.
Kidanemaryam Abebe
[email protected]I've made these cookies several times now and they're always a hit with my friends and family. They're the perfect combination of chewy and crispy.
Pamella Alice
[email protected]These cookies were a little too sweet for my taste. I think I'll reduce the amount of sugar next time.
Daniel Daniels
[email protected]I'm not a big fan of cranberries, but I loved these cookies. The chocolate chunks and rye flour really balance out the tartness of the cranberries.
Shawanna Mason
[email protected]These cookies are perfect for a holiday party. They're festive and delicious.
Bilal Ahmad1
[email protected]I love the unique flavor of these cookies. The rye flour gives them a nice depth of flavor.
Ahmed Kerris
[email protected]The cookies turned out great! I used white chocolate chips instead of semi-sweet and they were still delicious.
Heba Medhat
[email protected]I found the recipe to be a bit confusing. I think it could be improved with some clearer instructions.
Marcie Grier
[email protected]These cookies were a little too dry for my taste. I think I'll add an extra egg next time.
Rasheedah Murphy
[email protected]I've made these cookies several times now and they're always a hit. They're also a great way to use up leftover cranberries.
OTU ROLAND
[email protected]These cookies are the perfect combination of sweet and tart. The cranberries add a nice pop of color and flavor.
Birenda Kumar
[email protected]I wasn't sure about the rye flour, but I'm glad I tried it. It gave the cookies a nice nutty flavor.
Damiya Booker
[email protected]I made these cookies for my family and they disappeared in no time. Everyone loved them!
Amit j Amit shrestha
[email protected]Easy to make and oh so good! Thanks for sharing this recipe.
Fleur Galve
[email protected]Loved the chewy texture and the tartness of the cranberries. A great cookie for a holiday party.
Ivy Chestang
[email protected]These cookies were a hit! The combination of rye flour, cranberries, and chocolate chunks was unique and delicious. I'll definitely be making these again.