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Chocolate Rye Cookies

Chocolate Rye Cookies

Brought to you by: OcadoLife
4.0 1 ratings Review this recipe

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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. 
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  • 225g dark chocolate (55% or 70% as you prefer), broken into pieces
  • 30g unsalted butter
  • 2 eggs
  • 110g dark muscovado sugar
  • 1 tsp vanilla extract
  • 50g rye flour
  • ½ tsp baking powder
  • 50g hazelnuts, toasted and roughly chopped (save a few to press on top)
  • 1 sprinkle sea salt flakes


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.

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