Chocolate Rye Cookies
By OcadoLife
Published on 27 March 2023
Combine dark chocolate and rich rye flour to make these fudgy, bittersweet cookies – best enjoyed with a cup of tea. If cooking for kids, swap the dark chocolate for a lighter variety and make sure to chop the hazelnuts into manageable pieces. Allow these cookies to cool and firm on the baking tray for a few minutes before transferring to a wire rack. Time and servings
20 minsTotal time
10 minsPrep time
10 minsCooking time
Ingredients
- 225 g of dark chocolate(55% or 70% as you prefer), broken into pieces
- 30 g of unsalted butter
- 2 eggs
- 110 g of dark muscovado sugar
- 1 tsp of vanilla extract
- 50 g of rye flour
- 0.5 tsp of baking powder
- 50 g of hazelnuts, toasted and roughly chopped (save a few to press on top)
- 1 sprinkle of sea salt flakes
Method
Step 1
Melt together the chocolate and butter in a bowl balanced over a saucepan of simmering water (make sure the water doesn’t touch the bowl), remove and allow to cool a little.Step 2
Whisk the eggs until slightly thickened, gradually add the sugar and whisk for a good 3 mins until light and fluffy.Step 3
Add the vanilla extract and pour in the chocolate mixture bit by bit, whisking between additions.Step 4
Whisk in the flour and baking powder until combined. Then fold in the nuts, saving a few to press on top later, if you like.Step 5
Refrigerate the mix for 30 mins to firm up.Step 6
Meanwhile, preheat oven to 180°C/160°C fan/gas 4 and line two trays with greaseproof paper. When firmed, use a teaspoon to scoop neat little dollops onto the trays, about 12 on each. Sprinkle with sea salt and extra hazelnuts, and bake for 8-10 mins until puffed and beginning to crack. Cool on a wire rack. They’re great with a cup of tea.