"To make these Chocochunks, Hirayama suggests that bakers should aim for imperfection. "Like everything else in life, I like things irregular and not perfect," she writes. "Same goes for the shape of my cookies and also for the chunks of chocolate." (That's to say: Use and chop baking chocolate, as the recipe instructs, instead of reaching for the bag of chocolate chips.)"
"They are one of the very few things that have been with Mokonuts from day one, and now we cannot open our doors without them." Several of Hirayama's creations have gone viral - particularly the rye, cranberry, and dark chocolate cookies evangelized by cookbook legend Dorie Greenspan - meaning that among a certain foodie-in-the-know set, a cookie from Mokonuts brings serious cachet to a holiday cookie swap table."
Mokonuts, a daytime-only cafe in Paris's 11th arrondissement, opened in 2015 and focuses on simple, produce-driven dishes such as labneh on toast, seasonal veloutés, and distinctive cookies. Cookies have been central since opening and include viral variations like rye with cranberry and dark chocolate that earned foodie cachet. The Chocochunk cookie embraces imperfection through irregular shapes and large chopped baking chocolate rather than chips. Mokonuts bakes cookies in batches throughout the day to serve them warm. The Chocochunk recipe lists standard baking ingredients including all-purpose flour, baking powder, baking soda, butter, and cane sugar.
Read at Eater
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