Rye, Cranberry, and Dark Chocolate Cookies

Method

1. 1

   Whisk together 1 cup plus 1½ Tbsp. (4¾ oz./130 g) rye flour, ½ cup plus 2 Tbsp. (3 oz./85 g) all-purpose (plain) flour, 1 tsp. baking powder, ½ tsp. baking soda (bicarbonate of soda), and ¾ tsp. sea salt in a bowl. Set aside.

2. 2

   Working with a stand mixer (fitted with the paddle attachment, if you have one), beat 5 oz. (140 g) unsalted butter, ½ cup (3½ oz./100 g) cane sugar, and ½ cup (3 oz./90 g) light brown sugar together on medium speed for 3 minutes, until blended. Add 1 large egg and beat for 2 minutes more. Turn off the mixer, add the flour mixture all at once, then pulse the mixer a few times to begin blending the ingredients. Beat on a low speed until the flour almost disappears, then add ⅓ cup (1¾ oz./50 g) poppy seeds, ⅔ cup (2¾ oz./80 g) chopped dried cranberries, and ¾ cup (4½ oz./125 g) chopped bittersweet (dark) chocolate (ideally at least 70% cocoa solids). Mix only until incorporated. Scrape the bowl to bring the dough together, then cover and rest the dough in the fridge for a few hours, or ideally overnight.

3. 3

   Preheat the oven to 400°F (200°C).

4. 4

   Divide the dough into 15 pieces, roll each piece into a ball, and place on a cold baking sheet, leaving 2" (5 cm) between each ball. Sprinkle with a little flaky salt, then bake for about 10 minutes until the edges are golden and the middle looks dry. Lightly tap each cookie in the middle, then, using a metal spatula, transfer the cookies to a wire rack to cool completely.

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