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Rye, Cranberry, and Dark Chocolate Cookies

By Moko Hirayama and Omar Koreitem

4.0

(2)

Rye Cranberry and Dark Chocolate Cookies
Photo by Mickaël Bandassak

This cookie is an unintended “celebrity.” Thanks to my friend and great author Dorie Greenspan, it has earned acclaim, and it is one of very few cookies that customers ask for specifically upon arrival. Some customers do not even notice the other cookies on display! As I said to Dorie when she was featuring this cookie in her New York Times Magazine article (thanks, Dorie!), the origin of this cookie is quite random.

I wanted to make cookies with rye flour. Then I needed a contrast, a sour component and texture, or a “crunch”—thus, cranberries and poppy seeds. Dark chocolate rounds things out with its bitterness. This cookie is not a flashy celebrity. I rather find her a classy, discreet type, but it’s up to you to judge.

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