Sourdough rye choc chip cookies

25 MINUTES + CHILLING | MAKES 10 | EASY

salted butter 200g, softened

soft dark brown sugar 125g

caster sugar 125g

egg 1 vanilla extract ½ tsp

sourdough starter 100g (see p5)

plain flour 125g

wholemeal rye flour 125g

baking powder ½ tsp

sea salt flakes a pinch, plus extra to serve

dark chocolate 150g, chopped into chunks

1 Beat together the butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.

In a separate bowl, mix together the starter, flours, baking powder and a pinch of salt, then fold into the butter mixture to make a dough. Fold in the most of the chocolate, reserving a few of the larger chunks.

Line two large baking trays with baking paper. Use an icecream scoop to make 10 dough balls, then put them on the trays ensuring there are large gaps around each (the cookies will spread in the oven). Push the chunks of reserved chocolate into each ball and chill in the fridge for 1 hour.

Heat the oven to 200C/fan 180C/gas 6. Bake the cookies for 12-14 minutes or until just set and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.