Brownies and cookies are my favourite types of desserts. So why not make a combination that perfectly incorporates brownies and cookies? They are perfectly soft and fudgy, fantastic with a cup of tea or coffee, and also fantastic with a dollop of ice-cream. As always, make sure you use choose a high quality chocolate, as they will only taste as good as the chocolate you used.
120 grams sugar
50 grams all purpose flour
50 grams rye flour
½ teaspoon baking powder
200 grams dark chocolate
50 grams butter
3 tablespoons unsweetened cocoa powder
First melt the dark chocolate and butter in a double boiler and put it aside to cool down. In a medium sized bowl, sift together the flours, cocoa powder and baking powder. In another bowl, beat the eggs with the sugar with an electric mixer on high, until pale and thick (about 5 minutes), then gently fold in the dry ingredients. At the very end, stir in the melted chocolate into the batter. Let the batter sit in the refrigerator for 5 minutes. Take a tablespoon of the batter for each cookie and place them on a baking sheet lined with baking paper, making sure that there is enough space between the cookies. Bake the cookies in a preheated oven, at 190°C (375°F), for about 7-8 minutes. Let them cool slightly and firm up on the baking sheet, then transfer them to the cooling rack. Yields 20 large cookies.