Rye Cranberry Chocolate Chunk Cookies

First thing is this recipe is a two-day event. Make them, refrigerate them overnight, and then bake the next day. It’s easy and the wait is worth it.

The recipe is from Mokonuts, one of our must-stops every time we are in Paris. Moko’s cookies might be the best ever. She told me that one of the keys is baking at a higher temperature. I have taken that to heart and now always bake cookies at 400 or 425 instead of the noted 350.

  • 1 cup plus 1 1/2 tablespoons rye flour
  • ½ cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 10 tablespoons unsalted butter at cool room temperature
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 large egg (room temperature)
  •  cup poppy seeds
  •  cup moist, plump dried cranberries
  • 4 ounces bittersweet chocolate, chopped into chunks
  •  Flake salt, such as Maldon, for sprinkling

I did two substitutions. I didn’t have poppy seeds (although I do now) and used black sesame seeds. I also used semi-sweet chocolate because that is what we had.

Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside

Beat together the sugars and butters until blended. A few minutes. Add the egg and beat until thoroughly mixed in. Add all the dry ingredients and pulse the mixer just to incorporate everything. Then add in the chocolate, poppy seeds and chocolate. Mix together.

Line a baking sheet with parchment paper. Divide the dough into cookies. There should be about 15 or more. Roll each into a ball and place on the baking sheet. Cover the tray with tin foil or plastic wrap and put it in the fridge until the next day. You can leave them for a few days but why wait?

Preheat the oven to 425. Line a baking sheet with cookies. Separate about 2 inches apart. I had enough to use two baking sheets. Sprinkle each with a bit of salt and just pat the cookie so the salt sticks.

Bake for 10 minutes. Take each cookie when it comes out of the oven so that they spread and the middle stays soft and the outer cookie gets a little firmer. Let cool if you can wait and gobble them up.