Most likely for her own amusement, my mom told my brother and I numerous falsehoods about all kind of things when we were growing up.
Several of them had to do with food. And aliens. And big foot. But, we’ll leave the aliens and big foot for some other post.
Cheetos were rusty nails. The meat from the stew she made each Halloween came from the graveyard. And, poppy seeds were spider eggs.
Mostly we knew she was joking. Mostly.
So, when my friend Ann Mah made the Mokonut’s rye-cranberry chocolate chunk cookies she’d earlier featured in her Insta Stories while at their bakery in Paris, the first place my mind went was spider eggs and pickled newt’s eye (no, I don’t know what newts are, don’t ruin it).
This recipe has been making the rounds in-part thanks to a feature by Dorie Greenspan in the New York Times. No doubt, they’re this fall’s “it” cookie.
With the unusual addition of poppy seeds (spider eggs) and dried cranberries (pickled newt’s eyes), they are also just the thing to make up for your favorite witches, goblins and storm troupers.
Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies
as presented by Dorie Greenspan in the New York Times
- 1 C plus 1 1/2 TBS (130 grams) medium rye flour
- ½ C plus 2 TBS (85 grams) all-purpose flour
- 1 tsp baking powder
- ¾ tsp fine sea salt
- ½ tsp baking soda
- 10 TBS(140 grams or 1 stick + 2 TBS) unsalted butter at cool room temperature
- ½ C (100 grams) sugar
- ½ C(100 grams) light brown sugar
- 1 large egg
- 1/3 C (50 grams) poppy seeds
- 2/3 C (80 grams) moist, plump dried cranberries
- 4 ounces (113 grams) bittersweet chocolate, chopped into chunks
- Flake salt, such as Maldon, for sprinkling
- 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), 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.
- Have a baking sheet lined with parchment, foil or plastic wrap nearby. Divide the dough into 15 pieces (TMH note–I used a 7/8 ounce scoop and got about 30 smaller balls), 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. (TMH note–I froze them for three days but they should be fine in the freezer for up to a month)
- 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.