This week’s Tuesdays with Dorie recipe is from Dorie Greenspan’s Baking with Dorie and was one I hadn’t planned on making post-holiday baking extravaganza (see the first recipe we made this month from Baking with Dorie which would have been much more reasonable to be eating the weekend of Christmas!
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.
The fact is, yes, these cookies need a little overnight (or more) rest in the fridge and back at the start of the month I hadn’t planned ahead enough (nope, I didn’t fully read the headnote!) so I had to leave them to now… The dough comes together easily, it’s a stiff dough though and when it comes to dividing it into equal-sized balls, the only way to go is the weigh the dough and do the math. It’s VERY hard to eyeball it (I tried!) and using a scale ensures they all bake evenly. Since they are such big cookies (think: coffee shop sized cookies), and they bake a little soft already, you definitely want to try to make sure you are evenly dividing the dough otherwise you’ll have some very underbaked.
These were seriously delicious – I used chopped chocolate but think I might use actual chunk-shaped pieces next time, some of the “slivers” got a bit lots in the other ingredients. The cranberries are a nice, tart, surprise and the flavour is lovely and nutty thanks to the rye flour and the poppy seeds (these add visual interest but not quite “crunch” – at least mine didn’t!).
These would be great to have on hand in frozen, ready-to-bake form… just saying… 2022 might require more cookies!
Get the recipe for Dorie Greenspan’s Mokonut’s Rye-Cranberry Chocolate Chunk Cookies from Baking with Dorie on p 163 of Baking with Dorie or here!
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