My friend T turned me on to this Paris bakery via a New York Times recipe, which Dorie Greenspan adapted from their unusual rye-cranberry-chocolate chunk cookie.
I made these yesterday and agree with the raves. T wrote about them this morning in her entertaining blog and I couldn’t wait to share the recipe with you. My only caveat is that the directions say that the dough makes 15 cookies, which seemed enormous. So I made 18 (roughly 2.5″ diameter) instead, and next time might go even smaller, perhaps 20 cookies, as they are quite hearty and filling. Enjoy, and let me know if you try them!