Chocolate Rye Cookies

The Method

Ingredients

175g soft butter

100g soft light brown sugar

100g caster sugar

1 egg

1 tsp vanilla extract

150g dark rye flour

25g cocoa powder

1 tsp baking powder

175g dark chocolate chips

You will also need

An electric whisk and 2 baking sheets

Makes 15 cookies

Method

1. Beat the butter and sugars together for 5 minutes until very pale and fluffy. Whisk in the egg and vanilla, then whisk in the flour, cocoa, and baking powder to make a stiff dough. Chill for 15 minutes.
2. Heat the oven to 190C/fan 170C/gas 5. Divide the mixture into walnut-sized balls (about 50g), and press onto two baking sheets leaving lots of space in between each for them to spread, bake in batches if you need to, keeping the remaining dough chilled.
3. Bake for 13-15 minutes until crisp around the edges but still soft in the middle. They will firm up when cooled. Leave to cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

TIP For fresh cookies in a flash, freeze the dough in balls and cook from frozen, adding 2-3 minutes onto the baking time.