This recipe uses Jack Berry™ Rye Flour FINE 720 from the Traditional Baker’s Choice range. This flour is a light flour that is high in fibre and nutrients. These cookies are quick and easy to make, they are rich in flavour and soft and slightly chewy on the inside. A great treat to have with a cuppa!!
200g dark chocolate (finely chopped)
100g unsalted butter
100g caster sugar
150g light brown sugar
130g Rye Flour FINE 720
50g cocoa powder
1 tsp baking soda
¼ tsp salt
100g icing sugar for dusting
Place the chocolate and butter into a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until both are fully melted. Remove the bowl from the heat and put aside.
Put the sugars and eggs into a large bowl and use an electric mixer to whisk until the mixture is pale and has tripled in volume. Pour the chocolate into the egg mixture and mix to combine.
Add all the dry ingredients (except the icing sugar) and mix until evenly combined. Cover the bowl with cling film and chill in the fridge until firm (about 2 hours).
Heat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking paper.
After 2 hours take the mixture out of the fridge and using hands roll it in to individual balls. The mixture should be firm at this stage and easy to portion in to approximately 20 balls.
Place the balls on to the baking trays making sure that there is plenty of space in between for expansion. Then flatted the balls until they are no more than 1cm thickness.
Put them in to the centre of the oven and bake for 14- 15 minutes* until puffed and cracked but starting to set around the edges. Allow the cookies to cool on the baking trays for 5 minutes before transferring to a wire rack to cool down completely. Sprinkle with sieved icing sugar and serve…
* It is better to under bake the cookies rather than over bake as they will dry out in the centre rather than retaining their fudgy brownie like middle.