Chocolate & rye cookies

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Chocolate & Rye cookies
Ingredients
35g rye flour
15g cocoa powder
1/2 tsp bicarbonate of soda
pinch of salt
150g dark chocolate
50g butter, diced
1/2 tsp vanilla extract
2 eggs
85g soft light brown sugar
Method
STEP 1
Put the flour, cocoa, and bicarbonate of soda in a bowl with a generous pinch of salt and mix thoroughly. set aside.
STEP 2
Break up the chocolate and put it in a heatproof bowl with the butter. set the bowl Over a pan of simmering water and stir the chocolate and butter regularly until they are completely melted and well combined. add the vanilla extract and remove the bowl from the heat. leave to cool for about 10 minutes.
STEP 3
Put the eggs and sugar in a bowl, or in a stand mixer, and beat until the mixture is well aerated and mousse-like- you should be able to trail a ribbon with a beater by the time it is done. this will take at least 5 minutes.
STEP 4
Pour the chocolate and butter mixture into the eggs, then gently fold everything together until it is dark and streak-free. fold in the flour mixture. the batter will set be very wet, but don't worry, it will firm up in the fridge. put the bowl in the fridge and leave the mixture to chill for at least half an hour.
STEP 5
Preheat the oven to 180c/160 fan oven/350f/gas mark 4 and line 2 baking trays with baking parchment. using a wet spoon, spoon the mixture into about 16 portions, spacing them out well as they will spread a lot. wet your hands and shape each on into a ball, then flatten them slightly.
STEP 6
Bake in the preheated oven for 10-12 minutes, until the cookies have spread and started to crack on top. remove them from the oven and leave to cool on the baking trays. store in an airtight tin.
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