142g Light brown sugar
131g caster sugar
170g butter or vegan butter
2tsp vanilla essence
318g Rye flour
200g Dark chocolate chips
Weigh out your ingredients before hand and pre-heat your oven to 180c, and line your baking trays. This really is a good 2023 routine to adopt if you haven't already. Prep before starting. And remember to read the recipe twice before starting.
Mix the sugars and butters together in a mixer. Do this until butter and sugars are fully integrated. Add your salt, vanilla and bicarb. Then add the egg and mix. Do scrape down the sides making sure everything is fully mixed.
Now add the rye flour, and mix on a low speed so as to avoid the flour flying everywhere !
Finally add the chocolate chips. Mix with a spoon if needed.
This mixture makes around 12 cookies each weighing 60g. Weigh out each cookie, roll into a golf ball size and place on the tray. Flatten with two fingers to ensure they stick to the baking parchment.
Bake for 10 - 12 minutes and leave on the tray for 10 minutes before moving them onto the rack to cool completely.
These stay moist for longer because of the rye.