We know what you’re probably thinking:  Poppy seeds?  In a cookie??  It’s true that we’d previously only seen poppy seeds on bagels and in muffins, and we were a little skeptical about how these cookies would come out.  They were a hit at Cyril’s office, though, so we’ll take that as a rousing endorsement – and we enjoyed them too.  Of course it helps that there’s also chocolate in these cookies, along with the sweetness of dried cranberries:  overall, there’s a lot of different flavors wrapped up in these treats, and they were an interesting diversion from your typical cookies.  We made these from a New York Times recipe, and we think you’ll like their uniqueness.

To make them, you’ll need:

  • Flour
  • Rye flour
  • Baking powder
  • Baking soda
  • Butter
  • Sugar
  • Brown sugar
  • An egg
  • Poppy seeds
  • Dried cranberries
  • A 4-ounce bar of chocolate

You can start making your dough by whisking together a cup of rye flour, 1/2 cup of regular flour, a teaspoon of baking powder, 1/2 teaspoon of baking soda, and a large pinch of salt.




Next, take 10 tablespoons of butter (that should be one whole stick and 1/4 of another) and place them in a stand mixer along with 1/2 cup of brown sugar and 1/2 cup of white sugar.




Beat everything together on a medium speed for about 3 minutes, until the butter is whipped and the sugars are blended in.  Add your egg and mix that in too for another 2 minutes.




Then pour in your whisked flours and blend everything together on a low speed just until you have a smooth dough.


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While the mixer is running, roughly chop up your chocolate bar.




Add the chocolate in, plus 2/3 cup of cranberries.


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Use a spoon or a rubber spatula to stir everything together, and then you have your cookie dough!




Now divide the dough into 15 pieces and roll each in your hands into a ball.  Place these on a cookie sheet lined with parchment paper, spaced pretty far apart (we did 6 to a sheet) and refrigerate the dough balls for at least an hour so they firm up.


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When you’re ready to finish your cookies, heat your oven to 425°F and bake for 10 minutes.  Take the sheets out of the oven and use the bottom of a glass to gently squish down each cookie.  Leave them sitting for a few minutes, then use a spatula to scoop them up and place them on a plate to fully cool.




And here are your finished cookies:




Of course these cookies are delicious, but aren’t they interesting looking as well?  The poppy seeds give them a distinctive texture, and the chocolate in chunks melts very nicely to make the cookies all gooey and warm.  The cranberries, too, form a different kind of sweet taste, and using rye flour alongside regular flour also adds in something different.  These definitely aren’t your normal cookies, but people seemed to like them – and we’re sure you will too.