Rye, Chocolate and Cashew Cookies

These crispy-edged, fudgy centred rye chocolate and cashew cookies are pretty much perfect. They are so irresistible that we demolished them in minutes and since then they've become our ultimate chocolate cookie. The magic ingredient here is rye flour, it's a brilliant match to cocoa-rich dark chocolate, bringing a delicious nuttiness to these tempting cookies. You can make them dairy-free if you like, using coconut oil instead of butter.

Makes: about 20

Prepare: 25 minutes, plus chilling

Cook: 20 minutes

Ingredients:

• 100g cashew nuts
• 180g rye flour
• 30g cocoa powder
• ½ tsp baking powder
• ¼ tsp bicarbonate of soda
• ¼ tsp flaky sea salt
• 130g unsalted butter, softened
• 95g dark brown soft sugar
• 2 eggs
• 2 tsp vanilla extract
• 40-50g dark chocolate drops

1. Preheat the oven to 190°C, gas mark 5; line 2-3 large baking trays with baking parchment. Put the cashews on a separate baking tray and roast for 6-8 minutes until golden. Set aside to cool, then roughly chop.

2. In a bowl combine the rye flour, cocoa powder, baking powder, bicarbonate of soda and salt; set aside.

3. Using electric beater, cream the butter and sugar in a large bowl until fluffy and light in colour (about 5 minutes). Add the eggs, vanilla extract, beat for another 2 minutes until combined and fluffy. Fold in the flour mixture, chocolate drops and cashew nuts until everything is just combined. Chill for at least half an hour.

4. Divide the cookie dough into about 20 equal portions (about 50-55g per cookie). With your hands, roll each piece into a neat ball and place them on the baking trays with at last 6cm between each. Flatten the balls slightly, sprinkle with a little more sea salt, and bake in batches if needed, for 10-12 minutes, until the cookies have crispy edges but are still slightly soft in the centre. Leave on the trays to cool for 2 minutes, then transfer to a wire rack. Enjoy warm or leave to cool completely. You can store them in an airtight container for up to 1 week.