Procedure
1) Chop the chocolate into small pieces (cca the size of a green pea). Sift the fine wholemeal rye and the wheat flour, salt and the bicarbonate soda into a bowl.
2) Whisk the butter with the dark brown sugar, vanilla paste and the lemon zest. Add the egg and the whiskey and keep whisking until all ingredients have been well incorporated. Add the sieved dry ingredients and mix until combined. To finish the cookie batter, add the chopped chocolate and mix it in.
3) Form balls from the batter and place them onto a baking tray/sheet.
4) Bake in the preheated oven at 180C / 160C fan for about 15 minutes. Enjoy!
This recipe has been prepared by Mirka van Gils
