Rye Chocolate Chip Cookies
Ingredients
- 100 g Unsalted butter
- 120 g Light muscovado sugar
- 40 g Golden caster sugar
- 1-2 tsp (to taste) Vanilla paste (or extract)
- 1 egg
- 90 g Plain flour
- 90 g Rye flour
- ½ tsp Sea salt (optional)
- 35 g Rye flakes
- 60 g Dark chocolate
- 60 g Milk chocolate
Accompaniment
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Description
I have discovered that rye is not just for bread! A tasty variation on a chocolate chip cookie.
Method
-
1
Melt the butter and leave to cool for 5 minutes.
Put both the sugars in a mixing bowl, pour in the slightly cooled butter and stir together.
Lightly whisk the egg and vanilla, then add to the bowl and beat well, either with a wooden spoon or with electric beaters.
Sift in the flours and add the rye flakes and salt if using. If not using chocolate chips / drops, roughly chop the chocolate into small chunks, add to the bowl and mix everything together until it forms a dough.
Wrap the dough in cling film and flatten and chill in the fridge for 2 hours.
Preheat the oven to 180°C and line 1 or more baking tray(s) with baking paper or a silicone mat.
Pull off chunks of dough and roll into balls roughly the size of a walnut.
Place on the lined baking tray(s), about 5 cm apart, and bake for 12 minutes. Leave to cool on the tray(s) for 5 minutes then eat warm or move to a wire rack to cool completely.
Chef's Tips
If not baking all at once, the remaining balls can be kept in the fridge for up to three days. Or you can freeze them (on a tray covered in cling film, then when hard, pop them in a freezer bag). Cook from frozen, adding a couple of minutes to the cooking time.
I like the mixture of half dark chocolate and half milk chocolate but just use one, or a different combination, if you prefer.
Also good with spelt flour and spelt flakes.
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