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Sesame Chocolate Rye Breakfast Cookies

By Sarah Kieffer

4.4

(5)

Cookies with chocolate chips walnuts cherries sesame and black sesame seeds on an aluminum baking sheet.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich

These cookies are inspired by the rye-cranberry chocolate chunk cookies in Dorie Greenspan’s excellent book Baking with Dorie. Her cookie recipe is from Moko Hirayama, who serves them in her popular Paris restaurant, Mokonuts. I am obsessed with this cookie (it is perfect). It’s known for its signature indentation on the top, which I’ve reproduced here, as well as its great flavor. But I couldn’t resist putting my own spin on it in the form of a breakfast cookie. I use oats and whole-wheat flour, in addition to rye flour, cut out some of the butter, and use all my favorite add-ins: sesame seeds, pecans, orange pieces, poppy seeds, and, of course, chocolate. I would eat these every single morning if I could.

This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book on Amazon. See more of our favorite Sarah Kieffer recipes →

What you’ll need

Cooks' Note

With the English muffin rings, the cookies bake up in perfect circles. If you don’t have them, bake your cookies free-form instead. They will be ready 1 minute sooner, and will spread a little more.

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