Grapewood Farm's Salted Chocolate Rye Cookies

Ingredients

• 230g Dark chocolate

• 30g Salted butter

• 45g #70 Danko rye flour

• 1/2 tsp Baking powder

• 1/4 tsp Kosher salt

• 2 large Eggs

• 150g Dark brown sugar

• 1/2 tsp Vanilla extract

• coarse flaky sea salt for sprinkling on top

Instructions

1. Melt chocolate and butter together in a glass bowl set on top of a pan of boiling water or microwave. Stir occasionally. Once melted, remove bowl from pan and allow to cool slightly.

2. In a small bowl, combine flour, baking powder and salt and set aside.

3. Add eggs to bowl of a stand mixer fitted with whisk attachment. Beat eggs, slowly adding muscovado sugar. When all sugar in incorporated, turn up mixer to high and whisk for 6-8 minutes until eggs have tripled in volume.

4. Reduce mixer speed to low and add cooled chocolate and butter mixture and vanilla. Mix to combine, scraping down the sides once or twice. Then add flour mixture and until just combined. The dough will be very soft.

5. Refrigerate for 30 minutes (if you leave it in for longer it will take a little time to warm up before scooping and baking). Preheat oven to 350F.

6. Remove dough from fridge and scoop rounded tablespoons onto lined baking sheets 5cm apart. Top each ball/mound of dough with light sprinkling of sea salt, pressing down gently so that they don’t fly off as you transfer trays into the oven.

7. Bake for 8-10 minutes until cookies have puffed up. Allow to cool for a few minutes on the sheets before transferring to a rack to cool completely.