Dorie Greenspan saw these Rye-Cranberry Chocolate-Chunk Cookies on a counter in the back of Mokonuts, a small restaurant in Paris and bought a few. The 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.
Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies
Nothing to add. These cookies are easy to prepare. I think I’ll bake them again with white chocolate and white poppy seeds.
The recipe can be found in the NYT or in the book Baking with Dorie: Sweet, Salty & Simple *. I used rye flour type 1150 and wheat flour type 550. After mixing the dough weighed it and got 15 balls of 56 grams / 2 ounzes.
Line a baking sheet with parchment paper. Arrange the cookies on the sheet, leaving 2 inches between each cookie.
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 a pancake turner tap each cookie lightly.
Let the cookies rest on the sheet for 3 minutes, then carefully transfer them to a rack.
If you want to know what others have baked, visit the Tuesday’s With Dorie website.
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