When I baked these cookies I used our Shipton Mill organic light rye flour, but I think these would also taste great with our dark rye flour as well. I blended it with some strong white flour to add some chewiness to the cookies. The rye flour contributes a pleasingly soft and dense texture to the cookies, but the earthy flavour is quite subtle when balanced with the chocolate.
Using good quality cocoa powder is critical to getting a delicious flavour from these cookies, so buy the best one you can afford. These are all about the chocolate!
Makes 25 cookies
Beat together the butter and sugars using an electric whisk or stand mixer with a paddle attachment, until pale and creamy. Add the beaten eggs one at a time and combine thoroughly, then beat for 8 minutes.
Add the flours, cocoa powder, baking powder, baking soda, salt and olive oil, and combine – do this reasonably quickly, to avoid over-mixing the dough. Lastly, stir through your chocolate chips by hand using a wooden spoon.
Leaving the dough in the bowl, cover it tightly with cling film and place it in the fridge for minimum of an hour, or overnight, to chill. This will make the dough much easier to handle when it comes to shaping the cookies.
When you are ready to bake, preheat your oven to 180°C and line your baking trays with baking parchment. Take a tablespoon of dough for each cookie and roll them into balls using your hands. Place them on the baking trays, spreading the balls of cookie dough apart so that there is at least 10cm between each ball. You may need to bake them in batches – I bake six to each tray.
Bake the cookies for 13-14 minutes – the centre of the cookies should still be soft when you remove them from the oven. Leave the cookies to cool on the trays, before transferring them to an airtight container. If stored in a cool, dry and airtight place, they will keep for 2-3 days. They are also delicious served warm with some ice cream.