Here, Roundhouse owner Joel Friskney-Adams shares the recipe for his perfect coffee break pairing, a melt-in-the-mouth chocolate and rye cookie that – full disclaimer – is impossible to resist fresh from the oven.
When it comes to weekend provisions, neighbourhood coffee shop, Roundhouse, in the heart of Penzance, serves up a whole host of fresh sandwiches and baked goods, all made using local, seasonal ingredients.
Serves: makes 12 cookies.
- 140g unsalted butter
- 140g dark soft brown sugar
- 110g caster sugar
- 1 egg
- 3g baking powder
- 4g bicarbonate of soda
- 3g sea salt
- 25g cocoa powder
- 80g rye flour
- 145g plain flour
- 100g dark chocolate (diced into chunks).
- In a stand mixer, soften the butter with the beater attachment.
- Mix the dark soft brown sugar and caster sugar together, then add to the butter. Beat on a medium speed until incorporated.
- Add the egg to the butter and sugar mixture and beat until combined.
- In a separate bowl, mix the dry ingredients (baking powder, bicarb, salt, cocoa powder, rye flour, plain flour, and chocolate chunks) together.
- Add this to the batter in three stages, beating each time to ensure the contents are evenly distributed.
- Weigh out your batter into 75g portions, rolling into balls as you go.
- Preheat the oven to 180c and line a baking tray with greaseproof paper.
- Place your cookie dough balls onto the baking tray, ensuring they are sufficiently spaced apart (they will spread during the cooking process) and cook for 10 minutes, or until the cookie has spread out and the dome in the centre of the cookie has predominantly flattened out.
- Leave to cool on the baking sheet (they will continue to set as they cool). Enjoy.