Indulge in Mokonuts’ Iconic Cranberry Rye Chocolate Chunk Cookies: Dorie Greenspan’s Parisian Discovery
Are you yearning for a cookie experience beyond the ordinary? Step into the delectable world of Mokonuts’ Cranberry Rye Chocolate Chunk Cookies – a truly unique treat that will redefine your perception of homemade sweets. This isn’t just any cookie recipe; it’s a culinary journey inspired by a charming little cafe in Paris and brought to wider acclaim by the legendary baker and cookbook author, Dorie Greenspan. Imagine starting your year with a batch of these flavorful, texturally intriguing cookies that tell a story of accidental discovery and passionate baking.
The tale begins with Dorie Greenspan, an avid explorer of global culinary delights, strolling through the enchanting streets of Paris. Her keen eye, ever drawn to the inviting windows of local bakeries, spotted something extraordinary on a back counter at Mokonuts. These cookies, with their distinct appearance, immediately piqued her curiosity. Naturally, Dorie, a true connoisseur, purchased a few to sample. It was love at first bite! Captivated by their unique charm and exquisite taste, she embarked on a quest to acquire the recipe, successfully coaxing the secrets from Moko Hirayama, the talented owner of the cafe. And now, you too can recreate this Parisian magic in your own kitchen.
Crafting the Distinctive Cranberry Rye Chocolate Chunk Cookie
What sets these cookies apart, aside from their fascinating origin story, is their truly impressive appearance and unforgettable flavor profile. As famously depicted in The New York Times, these Cranberry Rye Chocolate Chunk Cookies are characterized by their generous thickness, appealing dark brown color, and perfectly flat tops. For those who adore substantial, hearty cookies, these are an absolute must-try. The combination of rye, cranberries, and often poppy seeds creates a wonderfully chewy, robust cookie that stands out from the crowd.
The star ingredient, rye flour, is what lends these cookies their signature earthy depth and a subtly tangy note. Unlike traditional wheat-based cookies, rye flour introduces a complex flavor that perfectly complements the sweetness of the chocolate and the tartness of the cranberries. It also contributes to a dense, chewy texture that is incredibly satisfying. For this particular recipe, I opted for Bob’s Red Mill Dark Rye flour. While Mokonuts and Dorie Greenspan might use a medium or lighter rye, I can personally attest that the dark rye yielded exceptionally flavorful results, providing a deeper, more pronounced character to the cookies. The choice of rye flour can significantly influence the final taste, inviting bakers to experiment with different varieties to find their preferred balance.
Embracing the unique textures is part of the charm. While some might initially hesitate at the thought of the “teeth-sticking issues” associated with poppy seeds or even the fibrous nature of cranberries, these elements are integral to the cookie’s character. They add an exciting dimension to each bite, making the experience anything but bland. The harmonious blend of these ingredients ensures that every morsel is a delightful interplay of chewy, tart, sweet, and earthy notes, leaving a lasting impression on your palate.
Baking Secrets and Customizations Inspired by Mokonuts
When it comes to the ingredients, convenience can sometimes be a baker’s best friend. I confess, I’m not a fan of the tedious task of chopping dried cranberries. So, I happily splurged on a bag of pre-cut julienned baking cranberries. This was my first venture using pre-sliced cranberries, and while I’ll reserve my ultimate judgment until I’ve incorporated them into a wider range of cranberry-infused dishes, they certainly performed admirably in this recipe. They distributed evenly throughout the dough, offering delightful bursts of tartness in every bite without any fuss. If you prefer, whole dried cranberries or roughly chopped ones can also work, but the julienne cut adds a nice elegance and ensures no single bite is overwhelmed.
The choice of chocolate is equally crucial to the success of these cookies. I used chopped bittersweet Ghirardelli chocolate, which provides a rich, deep cocoa flavor that perfectly balances the tangy cranberries and the robust rye. Using bittersweet chocolate prevents the cookies from becoming overly sweet, allowing the other complex flavors to shine through. The act of chopping a chocolate bar into chunks, rather than using pre-made chips, results in beautiful, irregular pockets of molten chocolate that spread and melt wonderfully during baking, creating an incredibly decadent experience. Each chunk offers a satisfyingly gooey surprise.
As for personal touches, I couldn’t resist adding a hint of vanilla to my batch. Vanilla extract often enhances the warmth and depth of baked goods, bringing out the subtle notes of chocolate and flour. While it’s an optional addition, and you’re absolutely welcome to omit it if you wish to keep your cookies closer to Moko’s original vision, I find it adds a comforting aroma and flavor. If you’re aiming for the most authentic Mokonuts experience, you might skip it, but if you love that classic cookie warmth, a dash of vanilla is a delightful enhancement.
Poppy Seeds vs. Pecans: A Flavorful Dilemma
The original Cranberry Rye Chocolate Chunk Cookies feature poppy seeds, which undeniably add a unique texture and visual appeal. However, I often find myself contemplating alternatives. While poppy seeds provide a delicate crunch, their flavor contribution is quite subtle. Moreover, dealing with the inevitable aftermath of eating anything laden with that many poppy seeds can be a minor inconvenience for some! For my next batch, I’m strongly considering replacing the poppy seeds with finely chopped pecans. Pecans offer a wonderful nutty flavor that pairs beautifully with both cranberries and chocolate, providing a more substantial and flavorful textural element. I’ll be sure to update this post once I’ve experimented with the pecan version, but rest assured, if you are a devoted fan of poppy seeds, this traditional rendition is absolutely perfect as is.
Essential Baking Tips for Perfect Mokonuts Cookies
- Chill Your Dough: One of the most critical steps for these cookies is refrigerating the dough overnight, or for at least 3 days. This chilling period allows the flavors to meld beautifully and the rye flour to fully hydrate, resulting in a more complex taste and a chewier texture. It also helps the cookies maintain their shape better during baking.
- The “Tapping” Trick: A brilliant technique Moko Hirayama learned from renowned baker David Lebovitz, and one I wholeheartedly endorse, is the “tapping” method. After about 10 minutes in the oven, remove the baking sheet and gently tap the tops of the cookies with a flat spatula. This helps to deflate them slightly and create those desirable flat, chewy centers while maintaining crispy edges. It’s a simple trick that makes a significant difference in texture.
- Proper Cooling: Allow the cookies to rest on the baking sheet for a few minutes after coming out of the oven. This allows them to set up properly before transferring them to a wire rack to cool completely. Patience here will be rewarded with perfectly structured cookies.
- Flake Salt Finish: Don’t skip the flake salt (like Maldon) for sprinkling on top before baking. It provides a delightful contrast to the sweetness and enhances all the flavors, adding a gourmet touch.
Explore More Rye and Chocolate Creations
If these Cranberry Rye Chocolate Chunk Cookies spark your interest in baking with rye flour or exploring more unique chocolate chip variations, you’re in luck! Here are some other fantastic recipes that might pique your interest:
- Rye Flour Chocolate Chip Cookies: A classic with a hearty twist.
- Dorie’s Cookies Not Quite Newest Chocolate Chip Cookies: More Dorie Greenspan magic!
- Dark Chocolate Rye Flour Cookies: For the ultimate chocolate lover.
- Marble Rye Bread: If you want to dive into savory rye baking.
- Mary’s Rye Quick Bread: A quick and easy way to enjoy rye.
Recipe: Giant Rye Flour Chocolate Chip Cookies
Giant Rye Flour Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 cup plus 1 ½ tablespoons rye flour (130 grams) (I used Bob’s Dark Rye, which gives a richer flavor)
- ½ cup plus 2 tablespoons all-purpose flour (85 grams)
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt (I used a scant amount of Morton kosher for a balanced taste)
- ½ teaspoon baking soda
- 10 tablespoons unsalted butter at cool room temperature (140 grams – crucial for proper creaming)
- ½ cup sugar (100 grams)
- ½ cup light brown sugar (100 grams – adds moisture and depth of flavor)
- ¾ teaspoon vanilla extract (optional, but highly recommended for enhanced flavor)
- 1 large large egg (for binding and richness)
- ⅓ cup poppy seeds (50 grams – or substitute with finely chopped pecans for a nutty twist)
- ⅔ cup plump dried cranberries (80 grams – julienned or roughly chopped for best texture)
- 4 ounces bittersweet chocolate, chopped into chunks (113 grams – Ghirardelli or your favorite high-quality bittersweet chocolate)
- Flake salt (such as Maldon, for sprinkling on top before baking, adds a wonderful crunch and flavor burst)
Instructions
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In a medium bowl, whisk or thoroughly stir together the rye flour, all-purpose flour, baking powder, sea salt, and baking soda until well combined. Set this dry mixture aside.
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Using the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter and both the granulated sugar and light brown sugar together on medium speed for a full 4 minutes. Remember to scrape down the sides of the bowl occasionally to ensure even creaming. If using, beat in the vanilla extract at this stage.
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Add the large egg to the creamed mixture and continue to beat for another 2 minutes, ensuring it is fully incorporated and the mixture is light and fluffy. Turn off the mixer and add all the dry ingredients at once. Stir on low speed, pulsing as needed to prevent overmixing, until the flour is almost fully blended into the wet ingredients.
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Finally, add the poppy seeds (or pecans), dried cranberries, and chopped bittersweet chocolate. Mix on low speed just until these additions are evenly blended into the dough. At this point, I often find it easiest to turn the dough out onto a clean pastry mat and gently bring it all together by hand, ensuring all ingredients are well distributed without overworking the dough.
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Divide the cookie dough into 15 equal pieces and roll each piece into a smooth ball. Cover the dough balls loosely with plastic wrap and refrigerate them overnight, or for up to 3 days. This crucial chilling step enhances flavor and improves texture significantly.
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When ready to bake, preheat your oven to 425 degrees F (220 degrees C). Line a sturdy baking sheet with parchment paper to prevent sticking and ensure even baking.
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Arrange the chilled cookie dough balls on the prepared baking sheet, making sure to leave approximately 2 inches of space between each cookie to allow for spreading. If using, sprinkle a small amount of flake salt (like Maldon) on top of each cookie before baking.
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Bake the cookies one sheet at a time on the center rack of your preheated oven for 10 minutes. Halfway through, or around the 10-minute mark, carefully pull the baking sheet from the oven. Using a flat spatula or a similar utensil, gently tap the tops of the cookies to encourage them to flatten. This unique trick, passed down from Moko (via David Lebovitz), is key to achieving their signature chewy texture.
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Return the baking sheet to the oven and bake for another 2-5 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies rest on the hot baking sheet for 3 minutes before carefully transferring them to a wire rack to cool completely.
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Repeat the baking process with any remaining dough. Allow the cookies to cool for at least 10 minutes on the wire rack before serving. This allows them to firm up and develop their full flavor and texture. Enjoy with your favorite coffee, tea, or a cold glass of milk!