Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

cooking.nytimes.com

JJinBrooklyn

1 cup plus 1 ½ 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

½ teaspoon baking soda

10 tablespoons (140 grams) unsalted butter at cool room temperature

½ cup (100 grams) sugar

½ cup (100 grams) light brown sugar

1 large egg

⅓ cup (50 grams) poppy seeds

⅔ cup (80 grams) moist, plump dried cranberries

4 ounces (113 grams) bittersweet chocolate, chopped into chunks

Flake salt, such as Maldon, for sprinkling

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer