Cranberry-Rye Chocolate Chunk Cookies
Rye flour adds a delicious nutty flavor to these chocolate chunk cookies, paired with cranberries and poppy seeds. They have a chubbiness, great texture, and a signature indentation in the center that looks like a handprint, but is actually made by tapping each cookie with a spatula.
Ingredients
Instructions
Whisk together both flours, baking powder, and baking soda.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, both sugars, and the salt together on medium speed for 3 minutes, or until thoroughly blended; scrape the bowl as needed. Add the egg and beat for two minutes more.
Turn off the mixer, add the dry ingredients and mix only until combined. Add the cranberries, poppy seeds, and chocolate and mix again until just combined. Scrape the bowl to bring the dough together. Line a baking sheet with parchment. Divide the dough into 15 pieces, roll each piece into a ball between your palms and place on the baking sheet. Cover the balls and refrigerate overnight.
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Continue Reading at Thevanillabeanblog →Chef's Notes
Note: Dorie recommends using a medium rye if you can find it. I could only find dark, and after trying several brands, find Great River 100% organic Dark Rye Flour to be my favorite in this recipe (not sponsored, I just loved how it tasted here the best).
*This recipe is from the cookbook, Baking with Dorie.
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Reviews from the Original Source
These were amazing! Thank you! I baked them at 350F for 10 min after chilling for about 2 hours in the fridge.
These are delicious. I used a one tablespoon scoop and it made 58 cookies. (Cooked the same amount of time for the larger cookie.)
As many people have noted, 425 is simply (and inexplicably) too hot for these cookies. My first tray burnt, just as many many others have reported. In a cookbook group to which I belong, 0% of 10 people had success baking these at 425. My oven is calibrated and I use a thermometer to track temperature.
Recommend you bake a test cookie at 375 for 10 min and see how your oven performs. For me, 385 for 11 minutes was the sweet spot.
Hi Sarah,
I LOVE “RYE” - However, I have never used Dark Rye in baking. Was it an intense flavoring? Better yet, is the Medium Rye considered a light tasting? Not sure which to buy.
Thank you,
Millette
I too had issues with these getting very dark, almost burnt on the bottom. Not sure why. I had them on the middle rack and used the regular aluminum half sheet pan. I turned my oven down to 400 and baked for about 11/12 minutes. Any idea why the first one got soo dark? These are a more adult and not overly sweet cookie. We really enjoyed them.
These cranberry chocolate cookies were delicious!! My family and I loved it. Thank you sooo much for sharing!
Hi. These sound amazing!!! Any ideas to make them GF? I am always looking for the perfect CCC, GF.
Thanks in advance.
I made these last year as part of my Christmas baking and I plan on making them again this year. They truly are delicious! Thank you for sharing!
Thank you for this absolutely delicious recipe!! I’m making them for the second time this week!
Made these over the snowy weekend and they turned out great! My only question is what the cookie should look like coming out of the oven? At 10 minutes, the center was very soft and almost looked a bit raw. I do have a slow oven though! Baked for 15 and the still were a bit soft in the center, but I'm still curious (I love a chewy cookie)!
I made these and the flavor and texture are amazing! I had one issue, which was that the bottoms seemed to burn a bit. It’s almost as if some of the chocolate pooled and burned? I’m using my trusty aluminum baking sheets, parchment, etc.
I made these a few days ago as a trial run to see if I wanted to include them in my holiday cookie boxes. I decided they were not quite right for the box as they were maybe a little too interesting for some palates...BUT they've been sitting on my counter in a container and both me and my husband find ourselves eating at least one everyday because they are SO good.
Did you make this recipe?
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