This cookie recipe comes from the Paris bakery-cafe Mokonuts Bakery. It is a newly opened sister shop to the restaurant Mokonuts that is on the same block and is one of my favorite reservations. Yes, I specifically say reservation, because it’s tiny inside, seating maybe 20 diners at most, so I highly recommend booking ahead. The menu changes daily, including the fresh-baked trio of cookies offered for dessert. For one of my meals, I had Vietnamese coffee with orange, cherry leaf with sesame and chocolate buckwheat. Her signature cookie flavors are now made for the bakery, including: miso peanut butter, black sesame tahini and chocochunk (shown in the photo above).
Chef Moko uses cane sugar in this recipe, which is a little less refined and with a bit more molasses than granulated sugar, but you can substitute with the latter.
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Mokonuts Chocochunk Cookies
By Moko Hirayama, Mokonuts Cookbook
Makes 15 cookies
Ingredients:
2 cups (8 oz/240 g) all-purpose or plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
5 oz (140 g) unsalted butter
1/2 cup (3. oz/100 g) cane sugar
1/2 cup plus 2 tablespoons (4 oz/130 g) light brown sugar
1 teaspoon sea salt
1 large egg, beaten
1 1/4 cups (7 oz/200 g) chopped bittersweet (dark) chocolate (ideally at least 70% cocoa solids)
Flaky salt, for finishing
Directions:
Whisk together the flour, baking powder, and baking soda in a bowl. Set aside. In a bowl set over a pan of simmering water, melt the butter (or use a microwave), then remove from the heat and stir in the sugars and salt. Add the egg and beat well with a spatula, then add the flour mixture in two batches, each time mixing until all the streaks of flour disappear. Finally, stir in the chopped chocolate. For best results, cover the bowl, and rest the dough in the fridge overnight, or for up to 24 hours.
Preheat the oven to 375°F (190°C).
Divide the dough into 15 pieces, roll each piece into a ball, and place on a cold baking sheet. Sprinkle with a little flaky salt, then bake for about 10 minutes, or until the edges are golden, the middle is puffed, and the dough feels dry to the touch. Lightly tap each cookie in the middle. let the cookies cool on the baking sheet for a few minutes, then transfer them to the cooling rack. As soon as you can lift them with your fingers, they are ready to eat!
Reprinted with permission from Phaidon Press. Mokonuts: The Cookbook