Rye Cranberry Chocolate Chunk Cookies

Mokonuts’ RyeCranberry ChocolateChunk Cookies Recipe

Yield: About 15 cookies 1 cup plus 1½ tablespoons (130 grams) medium rye flour ½ cup plus 2 tablespoons (85 grams) all-purpose flour 1 teaspoon baking powder ¾ teaspoon fine sea salt …

Rating: 4/5
Category: Cookies And Bars, DessertServings: 15Total Time: 50 mins1. Whisk together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.
2. 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 thebowl 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.
3. 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 you’d like, you can wrap the balls airtight and freeze them for up to 1 month. Defrost them overnight in the fridge before baking.)
4. 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.

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Mokonuts’ Cranberry Rye Chocolate Chunk Cookies

2/3 cup plump dried cranberries (80 grams) 4 ounces bittersweet chocolate, chopped into chunks (113 grams) Flake salt such as Maldon, for …

Ratings: 1Servings: 15Cuisine: AmericanCategory: Dessert1. Whisk or just thoroughly stir together the rye flour, all-purpose flour, baking powder, sea salt and baking soda; set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on medium speed for 4 minutes, scraping the bowl occasionally. Beat in vanilla (if using).
3. Add the egg, and beat 2 minutes more. Turn off the mixer and add the dry ingredients all at once, then stir on low speed, pulsing so that you don't overbeat, until flour is almost fully blended.
4. Add poppyseeds, cranberries and chocolate and stir until blended. At this point, I liked to dump the dough onto a pastry mat and just push it all together, but you can do it whichever way feels comfortable to you.

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Rye Cranberry Chocolate Chunk Cookies Karen's …

These rye cranberry chocolate chunk cookies are loaded with melty bittersweet chocolate chunks along with poppyseeds and rye. The …

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Rye Cranberry Chocolate Chunk Cookies Gotham Gal

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RyeCranberry ChocolateChunk Cookies SippitySup

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Step 3. In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. …

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