Do not worry! This is definitely not an attempt to make cookies healthy! On the contrary, it is the best cookie recipe I have made. Just as full of all the good ingredients that should be in a real cookie; butter, sugar, vanilla, chocolate, salt and… rye flour. The rye flour gives the chocolate cookie a very special texture that is absolutely irresistible. When my older brother’s girlfriend tasted the cookie she said they reminded her of a cross between a cookie and a brownie and that they tasted absolutely amazing. I’d like to give her credit for that. Hold on, they taste so good. Crunchy, chewy, gooey, fudgy, chocolaty… I could go on. Promise me you’ll try baking these chocolate cookies. I have no intention of baking any other cookies from now on!

You will need this:

100 g light butter at room temperature
150 g cane sugar
50 g brown sugar
½ teaspoon vanilla powder
1 egg, size Medium
150 g wholemeal rye flour – I use this rye flour
50 g cocoa – I use Callebaut 100% cocoa
5 g baking powder
2 g of salt
Icing, to roll the cookies in

Prep:

This is what you need to bake the world’s best chocolate cookies:

First of all: the cookie dough must be whipped well and for a long time so that they become airy and have the right consistency. I use my stand mixer with the K paddle, but you can also use a hand mixer.

Beat the butter, sugar, brown sugar and vanilla together for 5 minutes on medium speed until light and fluffy. Add the egg and continue to beat for 3 minutes. Stir the dry ingredients together and sift into the dough (the bran parts from the flour must also be turned in when the flour has been sifted). Whisk the dry ingredients into the batter for approx. 1 minute. Divide the dough into portions of 65 g and roll them into balls. Leave the cookie dough to rest in the fridge for at least 1 hour* – preferably overnight, so they can develop flavour. Before baking, the cookies are rolled in icing sugar. Bake at 170 degrees over/under heat for approx. 12-15 minutes until they have a cracked surface. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a baking rack to cool. Store in an airtight container – they also taste great the next day.

If you don’t have the time (or patience) to let your cookies rest before baking, you can leave them out.

Baking tip: You can freeze balls of your cookie dough if you don’t have to use them all at once, or if you just want to make a large portion for the freezer. You can read here how to freeze your cookie balls and bake them after frosting. These cookies must be frozen before you roll them in icing sugar. When you want to bake them, you must let them thaw, then roll them in icing sugar and bake them as stated in the recipe.