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Preparing time: 15min
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Baking time: 15 min
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Ingredients:
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Method:
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102 g unsalted butter
80 g dark muscovado sugar
1 egg
172 g wheat flour
½ tsp baking powder
1 pinch salt
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Preheat the oven to 160ºC. Line two trays with greaseproof paper. Cream the butter and sugar in the bowl of an electric mixer until fluffy. Crack the egg into a mug and tip into the mixer bowl. Combine the flour, the baking powder and the salt. Add gradually to the mixture until smooth and shiny.
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100 g dark chocolate 50% cocoa finely chopped
50 g dark chocolate 64% cocoa roughly chopped
40 g dried currants
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Chop finely the 50% cocoa chocolate and tip into the bowl. Stop the mixer. Chop roughly the dark chocolate of 64% cocoa and add to the mixture along with the currants. Stir them in with the wooden spoon until well combined. Roll the dough into balls of a walnut size and place on the lined trays. Chill in the freeze about 10 minutes. Place in the hot oven for 15 minutes or until lightly brown. Cool completely before serving.
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You may also bake Chocolate Chip Cookies in their “brighter version”. Just omit 100 g dark chocolate of 50% cocoa and stir into the ready dough only roughly chopped chocolate with more cocoa (64%).
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