Mokonuts Rye-Cranberry Chocolate-Chunk Cookies
These are the cookies that stopped me in my tracks. I was wandering along a side street in Pariss 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 its almost difficult to see any family resemblance to the cookiess 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. Theyll 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.
These are the cookies that stopped me in my tracks. I was wandering along a side street in Pariss 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 its almost difficult to see any family resemblance to the cookiess 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. Theyll 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.
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup plus 1 1/2 tablespoons (130 grams) medium rye flou
- 1/2 cup plus 2 tablespoons (85 grams) all-purpose flour
- 10 tablespoons (140 grams) unsalted butter at cool room temperatu
- 1/2 cup (100 grams) sugar
- 1/2 cup (100 grams) light brown sugar
- 1/3 cup (50 grams) poppy seeds
- 2/3 cup (80 grams) moist plump dried cranberries
- 4 ounces (113 grams) bittersweet chocolate chopped into chunks
- flake salt such as maldon for sprinkling
- Carbohydrate 4.36493332539684 g
- Cholesterol 458.791666660039 mg
- Fat 97.7485166652086 g
- Fiber 0 g
- Protein 9.95791666118237 g
- Saturated Fat 60.2997133324254 g
- Serving Size 1 1 recipe (363g)
- Sodium 2553.61999982603 mg
- Sugar 4.36493332539684 g
- Trans Fat 7.31477999992544 g
- Calories 918 calories
Step-by-step
- 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 the bowl 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 youd 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.
A Parisian Baking Adventure: Mokonuts Rye-Cranberry Chocolate-Chunk Cookies
My Parisian adventure wasn't just about the Eiffel Tower and the Louvre; it was about unexpected culinary discoveries tucked away on side streets. One such discovery, a small and unassuming restaurant called Mokonuts in the 11th Arrondissement, completely stole my heart – or rather, my stomach – with its incredible rye-cranberry chocolate-chunk cookies.
I remember the day vividly. Wandering aimlessly, captivated by the charming Parisian architecture, I stumbled upon this little gem. A glimpse of these cookies displayed on a counter lured me inside. They were unlike anything I'd ever seen. These weren't your average, run-of-the-mill chocolate chip cookies. These were elevated, refined, a testament to the baker's artistry and passion. Moko Hirayama, the mastermind behind these delightful treats, has crafted a cookie that is both familiar and utterly unique. The base is rich with the subtle tang of rye flour, a delightful contrast to the sweetness of the brown sugar and the bittersweet chocolate.
The Magic of Rye: The use of rye flour gives these cookies a unique depth of flavour and a slightly chewier texture than your standard chocolate chip cookie. It’s a sophisticated touch that elevates the simple act of enjoying a cookie to an experience. The tartness of the dried cranberries balances the richness of the chocolate beautifully, creating a symphony of contrasting flavors that dance on your palate. And then, there are the poppy seeds – a tiny but impactful detail. They add a lovely textural element and a subtle, almost nutty flavor, providing a pleasant surprise with every bite.
More Than Just a Recipe: What truly struck me about these cookies was the care and precision evident in every step. This wasn't just a recipe; it was a work of art, a culinary masterpiece created with love and attention to detail. The perfectly sized chocolate chunks, the plump and juicy cranberries, the careful balance of sweet and tart – every element works in perfect harmony. And the baking process itself is a journey of its own, starting with chilling the dough to allow the flavours to meld and develop, and culminating in the satisfying tap of the cookie post-baking to create that perfect texture.
A Recipe to Treasure: Since that fateful day in Paris, these cookies have become a cherished part of my baking repertoire. They're perfect for sharing with friends and family, or simply indulging in a moment of quiet self-care. The process of making them is just as rewarding as enjoying them. The aroma that fills your kitchen as they bake is heavenly, a fragrant promise of the delicious treat awaiting you. They're also remarkably versatile; a great accompaniment to a cup of coffee or tea, a perfect treat for a casual gathering, or a delightful addition to a festive bake sale.
Beyond the Kitchen: But the story of the Mokonuts cookies goes beyond the recipe itself. It's a story of unexpected discoveries, of the magic that unfolds when you take time to wander, to explore, and to savor the simple pleasures life has to offer. It’s a reminder that sometimes the most extraordinary moments happen in the most unassuming places, and that often, the greatest treasures are found not in grand museums or iconic landmarks, but in small, hidden corners, like the charming bakery in the heart of Paris. And the taste, oh the taste, lingers long after the last crumb has disappeared. A perfect memory made sweeter, crumb by delicious crumb.
The Baking Journey: Beyond the exquisite taste, the process of making these cookies is a journey in itself. The careful measuring of ingredients, the meticulous mixing, the overnight chilling, each step adds to the overall experience, transforming a simple recipe into a culinary adventure. It's a process that connects you not only with the taste but with the story behind these incredible cookies and with the passion of the baker who created them.
These aren’t just cookies; they are an experience. They are a memory, a taste of Paris, a testament to the power of a simple recipe elevated by passion, skill, and a touch of Parisian magic. So, next time you find yourself wandering, allow yourself to be swept away by an unexpected culinary encounter. You never know what delightful surprises await, tucked away in unexpected places.
