50 minutes
Rye-Cranberry Chocolate-Chunk Cookies combine the earthy tones of rye with the tartness of cranberries and the rich indulgence of bittersweet chocolate.
Medium Rye Flour
cups
cups
teaspoons
teaspoons
teaspoons
0.25 sticks
cups
Light brown sugar
cups
each
Poppy Seeds
tablespoons
Dried Cranberries
cups
Bittersweet Chocolate Chunks
cups
Flake Salt
to taste
1. Whisk Dry Ingredients
Whisk together the medium rye flour, all-purpose flour, baking powder, fine sea salt, and baking soda in a bowl to form the foundation of your cookies.
2. Cream Butters and Sugars
Using a mixer with a paddle attachment, cream the unsalted butter with the sugar and light brown sugar for about 3 minutes until fluffy. Then, add the large egg and beat for an additional 2 minutes.
3. Combine Wet and Dry Ingredients
Gradually combine the dry ingredients with the butter mixture. Add in the poppy seeds, dried cranberries, and bittersweet chocolate chunks, mixing until the flour is almost incorporated.
4. Chill Dough
Form the dough into balls and refrigerate overnight or up to 3 days to allow the flavors to meld together and the dough to firm up.
5. Bake Cookies
Preheat the oven to 425°F and line a baking sheet with parchment. Arrange the chilled dough balls on the sheet, giving them room to spread. Bake for 10 minutes.
6. Finish and Serve
After removing the cookies from the oven, sprinkle them with flake salt. Let them rest on the sheet for 3 minutes before transferring to a rack to finish cooling. Serve once cooled for 10 minutes or at room temperature.
Chill the dough for at least an hour or overnight to enhance flavor and control spreading for a consistent texture.
Chill the dough for at least an hour or overnight to enhance flavor and control cookie spread.
Chill the dough for at least an hour or overnight to enhance flavor and control cookie spread.
Opt for medium or dark rye flour, which contributes a nutty and slightly tangy profile, enhancing the complexity of the cookie. Sift the flour before incorporating to avoid any clumps.
Use high-quality bittersweet or semisweet chocolate with 60-70% cacao to complement the cranberries.
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