Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies Recipe (2024)

I used Red Mill dark rye flour, not medium rye, and Ghirardelli bittersweet chips, not chunks. I followed detailed instructions for timing each step. Excellent. Highly recommended. Smiling here.

These are the best cc cookies I ever made! The poppy seeds, rye flour and cranberries make them delicious and more interesting than most cc cookies. I soaked the dry cranberries in a little hot tea before adding them to the recipe. I added a little bit more chocolate chips. I divided the dough in 21, not 15 parts, making normal sized cookies and I baked for exacly 10 minutes in a convection oven. The cookies came out perfect! Moist, chewy, just sweet enough, with lots of dark chocolate.

I assume the dried cranberries are the sweetened ones you find in the grocery store, not unsweetened (as those might be hard to find)?

To divide the dough into 15 cookies - which I can't do by eye! - each of my lumps of dough needed to weigh about 54 grams. These are substantial cookies.

These can be done gluten free; substitute buckwheat flour, amaranth, or coconut flour for the rye flour.

In the article, it’s noted that she slightly flattens the cookies before baking, but in the recipe it says to bake them in balls. Curious as to which it is?

It should be unsweetened cranberries if you want it closer to Hirayama’s original recipe as she wanted it to offset the cookie’s sweetness. She shapes them between her hand as she likes to have each one be uniquely uneven. She also presses them again when they come from the oven so they spread and crack some more.

I answered my own question. 425 degrees for 10 minutes was perfect. Amazing cookies. I used a 1 1/2 inch scoop to form the cookies and ended up with 23 smaller cookies.

Delicious! Used sweetened dried cranberries since that's all I could find - but it does lean a bit sweet still. I think an addition of orange zest or swapping out the cranberries for tart cherries or blueberries would be sublime. Yes, 425F works fantastically for this recipe. DEFINITELY make sure to rest the dough in the fridge overnight or longer; the dough's flavor develops considerably from it.

I tried both ways and found that it worked best to bake the round balls and then lightly smush them with a spatula when they came out of the oven.

Like most recipes, this is a platform to jump off of.You're making the cookies for you and your family to enjoy. Hate poppy seeds? (I do - except in savory recipes). Shove in a handful of nuts instead - any kind you like: pine nuts, pistachios, whatever. Go wild with the additions to the recipe and enjoy!

Why make this recipe at all then? The distinguishing ingredients are the rye and the poppy seeds! Sorry to sound snarky, but this kind of feedback always makes me giggle.

If your fridge is small, you can form the cookies as directed and then put them on a plate. You can use a piece of parchment paper to separate layers if necessary. Just remove the ones to be baked off and leave the rest on the plate.

I used Hodgson Mill's stone-ground rye, Ghiradelli bittersweet chocolate chips, and subbed dried cherries for the cranberries because I thought the cranberries were too sweet. After forming the balls, I put them in a 9 x 13 covered container lined with wax paper to chill them. This took way less room in the frig and protected them from drying out. They are now my absolute favorite cookies!

I didn’t have dried cranberries so I spread frozen ones on a silicone sheet and put them in the oven at 225 deg F for about 70 min. They were rather sticky to handle but worked beautifully. These have a wonderfully complex flavor.

Great recipe! I needed to bake them 3-4 min. longer.

I made these to send to my granddaughter at Penn State, who is a chocolate chip cookie aficionado. She loved them and appreciated the extra energy they gave her. I shall certainly be making them for her again.

absolutely loved this recipe for a soft and chewy cookie. i brought them to work and everyone raved and raved about them - also I used less poppy seeds because who has 1/3c poppy seeds on hand

I like smaller cookies than recipe - more edges!

I subbed Trader Joe's dried cherries for cranberries because that's what I had on hand and they were delicious!

Didn’t have poppy seeds subbed (uncooked) millet, worked very well.

Easy . One is a lovely dessert . Four are a lovely gift

These were really good. The rye flavor is subtle but combined with the texture of the poppyseeds makes a unique chocolate chip cookie.

These cookies continue to delight. I made them with dried cherries this time. The wee bit of sour in the mix of flavors is a lovely surprise. Hint: Just make balls and bake them with some space between. The counting and measuring might be important if you work in a French patisserie, don’t kill the fun of baking a treat at home…

I used a #40 scoop. Made 30 cookies which seemed big enough for me. Baked for 9 minutes in top third of the oven at 425. I flattened as soon as they came out of the oven and it all worked well.

I can’t get enough of this cookie. Flavors are highly pleasing to an older palate. Being of a certain age, I swapped the butter for olive oil at 2/3 the amount of butter. Swapped sugar for Splenda brown sugar at 2/3 cup. I am so pleased with this “adult” chocolate chip cookie! I’m serving it to book club. Thank you for such marvelous recipes. I am grateful.🥰

I love these cookies. I’ve made this successfully this with 1/3 cup of sugar since the cranberries and chocolate add a lot of sweetness. Even 1/2 cup is too sweet for my taste.

Oh So Good! Subbed tart cherries for cranberries and made 21 cookies instead of 15. No other changes. Will definitely make these again. And again.

As the refrigerated balls bake they deflate a little. When you remove from the oven & gently flatten them you get that lovely cracking of the cookie surface. I put a double layer of extra strong parchment paper on the baking tray & the bottoms did not burn. Great cookie flavors but for me the cranberries didn't work. I will try brandy soaked sour cherries next time as others have recommended. I also think these would be great with no dried fruit just more chocolate chips.

I love Mokonuts and this recipe makes really unusual and delicious cookies, which is what he bakery is known for. I have made this many times and I follow the recipe pretty faithfully although I do add vanilla extract and I divide the dough into 16 not 15 which is much easier. One friend told me that these are the best cookies he's ever had.