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<\/figure>\n\u201cCookies have come to play such an important role in my life,\u201d Hirayama writes in Mokonuts: The Cookbook. \u201cThey are one of the very few things that have been with Mokonuts from day one, and now we cannot open our doors without them.\u201d<\/p>\n
Several of her creations have gone viral\u2014particularly the rye, cranberry, and dark chocolate cookies\u2014meaning a Mokonuts cookie brings serious cachet to a holiday swap table among food-savvy circles.<\/p>\n
To make these Chocochunks, Hirayama urges bakers to embrace imperfection.<\/p>\n \u201cLike everything else in life, I like things irregular and not perfect,\u201d she writes. \u201cSame goes for the shape of my cookies and also for the chunks of chocolate.\u201d<\/p>\n That means using chopped baking chocolate (as the recipe instructs) instead of pre-made chips. And while serving warm cookies at a party might be tough, Mokonuts bakes batches throughout the day\u2014so feel free to sneak a few fresh out of the oven; no one has to know.<\/p>\n Mokonuts\u2019s Chocochunk Cookie Recipe<\/p>\n Yields 15 cookies<\/p>\n 2 cups (8\u00bd ounces\/240 grams) all-purpose (plain) flour<\/p>\n 1 teaspoon baking powder<\/p>\n \u00bd teaspoon baking soda (bicarbonate of soda)<\/p>\n 5 ounces (140 grams) unsalted butter<\/p>\n \u00bd cup (3\u00bd ounces\/100 grams) cane sugar<\/p>\n \u00bd cup plus 2 tablespoons (4\u00be ounces\/130 grams) light brown sugar<\/p>\n 1 teaspoon sea salt<\/p>\n 1 large egg, beaten<\/p>\n 1\u00bc cups (7 ounces\/200 grams) chopped bittersweet (dark) chocolate (ideally at least 70% cocoa solids)<\/p>\n Flaky salt, for finishing<\/p>\n Whisk together the flour, baking powder, and baking soda in a bowl. Set aside.<\/p>\n Melt the butter in a bowl over simmering water (or in the microwave), then remove from heat and stir in the sugars and salt.<\/p>\n Add the egg and beat well with a spatula, then stir in the flour mixture in two batches until no streaks remain. Fold in the chopped chocolate. Cover and refrigerate the dough overnight (or up to 24 hours) for best results.<\/p>\n Preheat the oven to 375\u00b0 F (190\u00b0 C).<\/p>\n Divide the dough into 15 pieces, roll each into a ball, and place on a cold baking sheet. Sprinkle with flaky salt, then bake for about 10 minutes\u2014until edges are golden, the middle is puffed, and the dough feels dry to the touch.<\/p>\n Lightly tap each cookie in the middle, let them cool on the baking sheet for a few minutes, then transfer to a cooling rack. Once you can lift them with your fingers, they\u2019re ready to eat!<\/p>\n Why Oregon\u2019s Eola-Amity Hills Is a Must-Visit for Burgundy Lovers<\/p>\n At first glance, Oregon\u2019s Willamette Valley and France\u2019s Burgundy might seem unrelated\u2014unless you\u2019re a wine lover. Then you know the link: Both regions produce some of the world\u2019s best pinot noirs and chardonnays. While Burgundy built its reputation over generations, the Willamette Valley has become a powerhouse in just a few decades.<\/p>\n The Willamette Valley\u2019s appeal lies in its accessibility: You can taste world-class wines steps from the vineyards where the grapes were grown. The region has a down-to-earth vibe, and producers are obsessed with honoring the land\u2019s beauty and terroir to craft top vintages.<\/p>\n Take Lingua Franca, a winery in the Willamette Valley\u2019s Eola-Amity Hills\u2014one of 11 nested appellations. Oregon\u2019s cool, rainy climate, combined with the Cascade Mountains\u2019 protection from the east, is ideal for pinot noir and chardonnay\u2014just like Burgundy. The Eola-Amity Hills\u2019 shallow, rocky soil and stronger coastal influence give Lingua Franca an extra edge.<\/p>\n \u201cWhen I bought this land in 2012, I knew it was special,\u201d says Larry Stone, Lingua Franca\u2019s founder. \u201cYou couldn\u2019t do this project on another site. To make the highest quality wine we\u2019re talking about, you have to be in the Eola-Amity Hills.\u201d<\/p>\n Beyond climate and grapes, people connect the two regions. Thomas Savre, Lingua Franca\u2019s director of winemaking, started his career in Burgundy at Domaine de la Roman\u00e9e-Conti and Domaine Dujac before moving to Oregon to work with Burgundian legend Dominique Lafon (a consulting winemaker at Lingua Franca). Many other Willamette Valley winemakers either hail from Burgundy or love the region deeply.<\/p>\n \u201cWe can\u2019t forget that what shapes a region\u2019s style is what we like to produce or find attractive in wine,\u201d Savre says. \u201cSome of the top Eola-Amity Hills wines are made by people with an affinity for Burgundy. The community, culture, and people who\u2019ve shaped this place over 20 years are more linked to Burgundy than the climate.\u201d<\/p>\n Respect for terroir is the most crucial connection. In the \u201870s and \u201880s, when the Willamette Valley was emerging, there were debates about whether terroir existed outside Europe. Now, after recognition from press, sommeliers, and Michelin restaurants, Lingua Franca has proven Oregon has its own terroir\u2014its 2022 Avni Pinot Noir even made Wine Spectator\u2019s Top 100 Wines of 2025 list (No. 16).<\/p>\n \u201cWe let the terroir speak through the wine, instead of hiding it with style or making it a mass-market product,\u201d Stone says.<\/p>\n The best way to enjoy Lingua Franca\u2019s wines is in its state-of-the-art tasting room, nestled between vineyards and production facilities.<\/p>\n \u201cThe space is filled with people\u2019s energy,\u201d Savre says. \u201cFull, it\u2019s festive; with four people, it feels like a living room or a nice hotel lobby.\u201d<\/p>\n Visitors can choose between two flights: current releases, or a comparative tasting of Lingua Franca wines alongside the sommelier\u2019s favorite Burgundy pinot noirs and chardonnays.<\/p>\n To dive deeper into the Willamette Valley, Savre recommends spending time outdoors\u2014like at nearby Silver Falls State Park. The Eola-Amity Hills are rural, but McMinnville\u2019s bars and restaurants are just 20 minutes away.<\/p>\n Most visitors come for the wine\u2014and to see if the Eola-Amity Hills lives up to Burgundy. Savre says Oregon\u2019s entrepreneurial spirit drew him and makes the region special. Starting Lingua Franca from scratch let him, Stone, and their team innovate\u2014something hard to do at a long-standing vineyard.<\/p>\n \u201cI worked at famous Burgundy wineries, and tradition isn\u2019t always easy,\u201d Savre says. \u201cAt Lingua Franca, we\u2019re not just making wine\u2014we\u2019re building a region.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":" Mokonuts\u2019s Iconic Chocochunk Cookie Is Intentionally Imperfect The eclectic, bare-bones Mokonuts has charmed diners in Paris\u2019s 11th arrondissement since 2015, showcasing co-owners Moko Hirayama and Omar Koreitem\u2019s singular, wonderfully simple approach to food. Over the years, signature dishes have emerged at the daytime-only spot: labneh on toast with seasonal vegetables, silky veloutes inspired by fresh […]<\/p>\n","protected":false},"author":1,"featured_media":2600,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-146","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n![\"From](\"https:\/\/cookjia.com\/wp-content\/uploads\/2025\/12\/fd7cae7c8f5767adc27d4cc48c820bd9.jpeg\")
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