Chocolate, Brazil Nut & Coffee Cookies

Method

1. Add 120g of the chocolate and the ground coffee beans to a small heatproof bowl. Bring a small pan of water to the boil and set the bowl on top, leaving the chocolate to melt. Stir every so often. Set aside to cool.
2. Combine the rye flour, baking powder and cocoa powder in a small bowl mixing bowl.
3. In another bowl add the butter and sugar then beat until light and fluffy with an electric whisk. Beat in the egg until combined well.
4. Fold in the melted chocolate and then the flour and chopped Brazil nuts and the rest of the chopped chocolate. Mix well until it brings together into a stiff dough.
5. Preheat your oven to 160C/ gas mark 3.
6. Line 2 baking sheets. Take around a tablespoon of mixture and roll it into a ball in your hands and place on the baking sheets leaving space around for them to spread when they bake. Repeat to use all the mixture and place in the fridge for at least an hour.
7. Sprinkle a little flaky sea salt over each dough ball and bake for around 15-17 mins until almost baked through and set.
8. Leave to cool allowing them to firm up further.