RECIPE: MICHAEL JAMES. PHOTOGRAPH: BRETT STEVENS. FOOD STYLING: KIRSTEN JENKINS. STYLING: EMMALY STEWART
MAKES ABOUT 24. HANDS-ON TIME 25 MIN, OVEN TIME 14-16 MIN
Cover and chill half or all the shaped cookie rounds at the end of step 5 for up to 3 days, then heat the oven and continue from step 6. Bake for 2-3 minutes longer than in the recipe. Alternatively, wrap and freeze for up to 3 months. Bake from frozen for 5-6 minutes longer. Store the baked biscuits in an airtight container in a cool, dark place for up to 5 days.
• 300g dark (70%) chocolate, chopped
• 45g unsalted butter, chopped
• 40g rye flour
• 1 tsp baking powder
• ¼ tsp sea salt flakes, plus extra to sprinkle
• 3 large free-range eggs, at room temperature
• 250g dark muscovado sugar
• ½ tsp vanilla extract
• 150g milk chocolate chips
• 75g walnut pieces, toasted and chopped
• 75g dried sour cherries or cranberries
YOU’LL ALSO NEED…
3 large baking trays lined with compostable baking paper
1 Put the chocolate and butter in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Stir now and then until melted and smooth. Remove from the heat and cool to room temperature. If the mixture starts to set, heat over simmering water until melted again.
2 Put the rye flour, baking powder and salt in a bowl.
3 Put the eggs, sugar and vanilla in a stand mixer fitted with the whisk attachment and whisk for 8-10 minutes until pale, fluffy and doubled in size. In 3 batches, gently fold in the melted chocolate mixture using a spatula, scraping the bottom of the bowl as you go, until just combined. (You want to incorporate the chocolate without losing the air – it’s important for a crisp crust.)
4 Sift half the flour mixture over the chocolate mixture, then gently fold in using the spatula. Repeat with the remaining flour mixture, then the choc chips, walnuts and cherries/cranberries, folding in until just combined, again scraping the bottom of the bowl.
5 Heat the oven to 180°C/160°C fan/gas 4. Divide the dough into about 24 portions (1 heaped tbsp each) then, using slightly damp hands, roll into balls. Divide the balls among the prepared trays, leaving at least 5-6cm between each, then gently press to flatten a little (see Make Ahead).
6 Sprinkle the cookies with salt flakes. Bake (in batches if necessary) for 14-16 minutes until shiny and the tops start to crack. Transfer the cookies to a wire rack to cool before serving.