"Believe it or not, one of the best eats in Paris is a good ol' American-style cookie. Mokonuts, a beloved cafe and bakery serving up a Lebanese- and Japanese-inflected menu, is always a must-stop when I find myself in the city of love. Chef-owners (and inspiring real-life couple) Omar Koreitem and Moko Hirayama dip into their respective heritages to dream up inventive dishes, but one of their most popular offerings is the cookies."
"When I saw that Koeitem and Hirayama were kind enough to include the recipe for these in the cookbook, I knew it would be the first thing I made. The recipe gives precise instructions like once baked, "tap each cookie in the middle" -a technique the two found from David Lebovitz's blog. The tapping essentially slows down the cooking in the center of the cookie, offering a chewy, soft bite."
A lineup of new cookbooks highlights essential pantry ingredients, globally inspired recipes, and reliably delicious dishes for home cooks. The selection includes titles that enable creative uses of ragù and deliver chunky-chewy cookie recipes. Mokonuts, a Parisian cafe and bakery blending Lebanese and Japanese influences, is celebrated for its chubby, chewy cookies spanning flavors from chocolate to tahini and miso. The Chocochunk Cookies recipe uses a precise instruction—"tap each cookie in the middle"—to slow center cooking and preserve a soft, chewy bite. Six Seasons and Six Seasons of Pasta are noted for influential, vegetable-forward approaches.
Read at Bon Appetit
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