Mini Rocky Road Chocolate Chip Clusters

Makes approx. 24 minis

Equipment: Baking sheets, lined with parchment

Preheat the oven to 200C, 180C Fan, 400F, Gas 6

Put the dark chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water to create a bain-marie which will help gently melt the chocolate.

Leave the chocolate untouched until 90% melted. Remove the bowl and gently stir the chocolate to finish melting all of the chocolate. Reserve to the side. In a small bowl, whisk together the buckwheat flour and baking powder and set aside.

In a deep bowl, beat the egg and light brown sugar together on medium speed until the eggs look like billowy clouds and have at least doubled in size. Quickly fold in the melted chocolate. Follow with the flour mixture. Finish by folding in the broken-up pretzels, chopped pecans, and two types of chocolate.

Let the dough rest in the fridge until cool enough to handle—30 minutes should be plenty of time off for the cookie dough! Divide the dough into 24 equal portions, roughly 20g each. Place the balls of dough spaced about an inch apart on the parchment-lined baking sheets.

Bake in the preheated oven for approximately 10 minutes, turning the tray at the halfway point for more even baking.

When ready, these cookies will have puffed up like a balloon and feel very wobbly and delicate. This is good because once cooled, they will still be chewy in the centre!