Double Chocolate Chip Cookies

Makes about 12 large cookies

 Ingredients:

100g plain flour 

40g cocoa powder

½ tsp baking powder 

½ tsp bicarbonate of soda

½ tsp fine sea salt

200g soft unsalted butter 

100g caster sugar

60g soft dark brown sugar

1¼ tsp vanilla extract

1/3 cup dark chocolate chips

1/3 cup milk chocolate chips

Method:

1. Preheat the oven to 180C.

2. In a large bowl, beat the butter, brown sugar, caster sugar, and the vanilla until you have a creamy mixture.

3. Combine the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl.

4. Slowly add in the dry mixture to the creamy mixture. Then stir in the chocolate chips.

5. Roll the dough into about 1.5 inch size balls and place on the baking tray.

6. Bake the cookies for 12 minutes. When the top is cracked, the cookies are ready.

Rye Bread with chocolate chips

INGREDIENTS

500 ML (or 2 cups) WARM WATER

1 TABLESPOON MAPLE SYRUP

7 G DRY YEAST

450 G Spelt flour

150 G DARK RYE FLOUR

1 TABLESPOON CASTER SUGAR

1.5 TEASPOONs Sea sALT

25 G COCOA POWDER

2 Tablespoons caraway seeds

2 TABLESPOONS DARK LINSEEDS (Optional)

1/2 cup DARK CHOCOLATE CHIPS

INSTRUCTIONS

• In a large mixing bowl, whisk together the water, and maple syrup. 
• Add the yeast in, and let it sit until foamy. 
• Add the spelt and rye to the bowl.
• Add the sugar, salt and cocoa in, continue mixing.
• Add chocolate chips and seeds in, continue mixing until no visible streaks remain in it.
• Cover the bowl with a tea towel and let it sit for 2 hours at room temperature. It should double in size.
• Line a bread pan with baking paper. Scrape the dough into the pan, and then press it down evenly.
• Cover the dough with a clean dish towel. Let it rest again for 1 hour at room temperature.
• Heat the oven to 200°C (400°F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.
• Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely.