I’m here today with a sweet treat. I know desserts are crowd pleasers, so you could see these cookies as a peace-offering – or maybe just an apology. The last time I presented something sweet the bees were buzzing and the birds were chirping. It was a time of renewal. What calendar watchers would call spring. Now its autumn and I’m left wondering where summer went. Why didn’t a burger post happen? Or coleslaw? Shouldn’t I have churned up ice cream in an inventive flavor? These things used to be my seasonal rituals. However, this summer I began to feel my blog slipping away from me. Or maybe I mean me slipping away from it. Anyway, I’m hoping to sweeten my little blog (and my place in the blogosphere) by turning to cookies, Rye-Cranberry Chocolate-Chunk Cookies to be exact.
We’re all busy. We’ve all got our stuff. My stuff involves caregiving for my partner’s elderly mother. We’re in a particularly trying phase of life here. I hesitate to call it the end-phase (because I don’t believe that it is) but there is certainly a slowing down of routines. Dressing is a big chore. A walk down the hall takes two rest stops when it used to take one. Little things like meals can take a whole afternoon. So as the calendar year closes I find myself carefully choosing the activities I call my own.
Rye-Cranberry Chocolate-Chunk Cookies
This week I chose baking. And I thank Mokonuts Cafe and Bakery and Dorie Greenspan for just the right inspiration. Greenspan has a charming story in the New York Times about how she discovered these Rye-Cranberry Chocolate-Chunk Cookies. I’ll let you read that on you’re own. But I promise it will make you want to board a plane for Paris before the last paragraph. If only I could…
What caught my attention in this recipe was the ingredient list: rye flour, poppy seeds, and flaky sea salt. These are savory ingredients that become sweetly complex when paired with cranberries and chocolate chunks. You might be tempted to call her cookie just another version of a Chocolate Chip Cookie, but you’d be shortchanging the appeal by more than a dollar. Filled with shards of melted chocolate and laced with pinpoints of poppy seeds it’s the texture that separates these cookies from the other cookies in the jar. They’re baked at 425 degrees F and are deeply browned. They’re imperfect to the point of craggy and would never be mistaken for store-bought. This recipe makes just 15 cookies so these cookies are big (mine weighed 54 grams each before baking). Which is another appealing aspect in my opinion. While these Rye-Cranberry Chocolate-Chunk Cookies are indeed slightly savory – they’re still the sweet treat I promised myself. GREG