• 130g Plain Flour
• 95g Whole Rye Flour
• 50g Dutch Cocoa
• 1 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/4 tsp Salt
• 170g Salted Butter, melted
• 80g White Sugar
• 80g Brown Sugar 
• 1/4 Cup Water 
• 1 Cup Dark Chocolate Buttons (broken in half) 
• 3/4 tsp Flaky Sea Salt (needs to be flaky to sprinkle on top) 

METHOD:

1. Whisk together both flours, baking powder, baking soda, and salt in a medium bowl, set aside. Whisk together melted butter, white sugar, brown sugar, and water in a large bowl. Add flour mixture, and stir until well combined. Stir in broken chocolate buttons until well combined. Cover and chill dough at least 2 hours or up to 3 days.
2. Preheat oven to 180°C. Get cookie dough out the fridge to warm up. Line 2 baking trays with silicone baking sheets. Scoop small amounts of dough and roll into balls. Place on the baking tray about 2 cm apart, flatten slightly. Sprinkle evenly with flaky sea salt.
3. Bake cookies in preheated oven, swapping trays half way through, for about 12-14 minutes. Let cookies cool on baking tray for 5 minutes then transfer to a wire rack. Repeat with remaining cookies. Serve warm, or let cool completely, about 30 minutes.