Prep 10 minutes | Overnight chill in fridge | 15 minutes cooking time | Makes 8 – 10 cookies
Equipment:
- A heavy-based saucepan
- Large mixing bowl
- Wooden spoon
- Clingfilm
Ingredients:
- 100gms dark chocolate (over 70%)
- 100gms of unsalted butter
- 100gms of light or dark muscovado sugar
- 100gms castor sugar
- 1 medium egg
- 1 tsp vanilla extract
- 160gms dark rye flour
- 30gms good quality cocoa powder (preferably dutch)
- 150gms mini eggs / or chocolate replacement
Instructions:
- Break up the dark chocolate and dice your butter. Add both to a heavy-based saucepan and melt over low heat, stirring occasionally. Once completely melted, mix until smooth and glossy. Remove from the heat.
- Add the muscovado and castor sugars to a large bowl, getting rid of any lumps with a fork. Add a pinch of sea salt. Pour in the melted chocolate and butter and stir through with a wooden spoon for 1-2 minutes until nicely combined. Don’t worry if it looks a bit curdled. It will all be fine.
- Gently beat an egg in a small bowl and add your vanilla. Add this to the rest of the ingredients and stir until everything is smooth.
- Stir in the rye flour and cocoa powder with your wooden spoon, then combine everything with (clean) hands and knead for a minute or two in the bowl to form a delicious, sticky dough.
- Roughly chop your mini eggs (or chocolate of choice) and add to the dough, gently combining all the ingredients.
- Remove the dough from the bowl and place onto a board. Roll into a cylinder shape about 8-10cm in diameter and wrap tightly in clingfilm. Place into the fridge to chill overnight.
- When you are ready to bake the next day, pre-heat your oven to 200C / 180C Fan Bake and place the oven tray in the top part of the oven.
- Line a baking tray with greaseproof paper.
- Remove cookie dough from the fridge, unwrap the cling film and slice the cylinder into 1cm rounds (it will make about 8-10 cookies)
- Place the uncooked cookies onto the lined baking tray and bake for 15 minutes, until the edges are crunchy and the middle is still soft.
- Remove from the oven and leave to sit on the tray for 10 minutes before transferring the cookies to a rack to finish cooling.
- The cookies will keep for 2-3 days in a tin. But we don’t see them lasting that long.
RECIPE FROM AGA LIVING
