These are nigh on a small miracle. The flavours of chocolate and salt together are now almost everywhere, even in our local Morrison but it's the flavour and density of the rye flour that really makes these. The gooey centre gets us every time !
Note: these are best made with a mixer.
450g Dark chocolate (don't skimp and go for high end expensive one farm chocolate)
56g of butter
96g Rye flour
1tsp baking powder
230 dark muscovado sugar
1tsp vanilla paste
Pre-heat your oven to 170c/350f gas mark 3. Melt the chocolate and butter together in a pan, slowly. In the meantime mix the sugar and eggs for a minimum of 5 minutes. You want this to become ribbon stage. While the mixer is going, weigh out the rye and add the baking powder in a separate bowl.
Let the butter and chocolate cool, and then add this to your egg and sugar mixture. Mix with a spoon. Then add the flour. The mixture will be very runny. Stick the bowl in the fridge for 30 minutes, or freezer for 15 minutes.
Once the mixture has set it will be easier to scoop out 45 grams of dough to make your cookies.
This makes around 20 to 25. Its important to weigh them out, and roll them so they resemble golf balls. Lay them on baking trays lined with parchment. Once you have used up all the dough, lay two fingers onto of the ball and press it down. Now sprinkle sea salt on the top, pressing it slightly so it adheres.
Bake for 8 to 10 minutes until your cookies have puffed up and have a smooth bottom. Remove from the oven and let them cool on the tray before removing to a rack to cool completely.
Enjoy them on their own or with vanilla ice cream if you are feeling really decadent !