👨‍🍳 Instructions

1. 1

   In a large bowl, cream together the softened butter, golden caster sugar, and dark brown sugar with the vanilla paste using an electric mixer for about 5 minutes until light and fluffy.

   💡 Tip: Ensure the butter is properly softened for best results.
2. 2

   Add the egg and mix for another 3 minutes until well combined.

3. 3

   In a separate bowl, whisk together the rye flour, cocoa powder, baking powder, and salt.

   💡 Tip: Sifting the dry ingredients can help prevent lumps.
4. 4

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dark chocolate or chocolate chips.

   💡 Tip: Do not overmix the dough.
5. 5

   Using an ice cream scoop or your hands, portion out about 65g of dough per cookie. Roll each portion into a ball and then roll generously in icing sugar.

   💡 Tip: Ensure an even coating of icing sugar.
6. 6

   Place the dough balls on a baking tray lined with parchment paper, leaving space between each cookie. Cover and refrigerate overnight (or for at least 1 hour if short on time).

   💡 Tip: Chilling the dough allows the flavors to meld and prevents the cookies from spreading too much.
7. 7

   Preheat your oven to 170°C (340°F). Bake the cookies for 12 minutes, or until the edges are set and the centers are still slightly soft.

8. 8

   Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.