96g rye flour
1 tsp baking powder
1 tsp sea salt
200g muscovado sugar
First melt the butter and chcolate together in a bowl at very low heat. Leave to cool.
Mix all the dry ingredients together in a bowl. Put to one side.
Beat the eggs and the sugar for a minimum of 7 minutes, until light and airy. This is what makes the cookies so moorish and delicious.
Mix the egg mixture with the melted chocolate and butter and add the dry ingredients.
The mixture will be very runny. Leave in the fridge overnight or 4 hours. The cookie dough needs to be solid. Using an ice cream scooper, measure out 50 gram balls, roll them and place them on the baking tray lined with baking parchment. The mixture makes 12 to 15 cookies.
Bake in a pre-heated oven at 170c for 20 minutes. The cookies are done when the surface has cracked.
Leave them on the baking tray for 15 minutes and then transfer to rack.
Nyd ! (Means enjoy in Danish)