“The cranberries offset the cookie’s sweetness and the rye flour makes the cookie a little more tender.” From Dorie Greenspan’s New York Times recipe for Rye-cranberry chocolate-chunk cookies.
My dough divided in fifteen 54 gram balls before baking.
- 130 gram medium rye flour (I used Bob’s Red Mill dark rye flour)
- 85 gram all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- ½ teaspoon baking soda
- 140 gram unsalted butter (at cool room temperature)
- 100 gram granulated sugar
- 100 gram light brown sugar
- 1 large egg
- 50 gram poppy seeds
- 80 gram moist, plump dried cranberries
- 113 gram bittersweet chocolate (chopped into chunks)
- flaky sea salt (such as Maldon)
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 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.)
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 or 11 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.