Triple chocolate rye cookies

Portion size: Makes about 25
Hands-on time 30 min, plus chilling. Oven time 26 min
Difficulty: easy

Freezable

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Incredibly rich and seriously dense (in the best possible way), these discs of deliciousness are somewhere between a brownie and a cookie. Rye flour adds a nutty note and a slightly chewier texture to the triple-threat of milk, white and dark chocolate.

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Ingredients

150g dark chocolate (80-85% cocoa), chopped
160g wholemeal rye flour
30g cocoa powder
½ tsp bicarbonate of soda
½ tsp flaky sea salt, plus extra to sprinkle
80g unsalted butter, softened
120g golden caster sugar
120g dark brown soft sugar
1 medium free-range egg
40g white chocolate, chopped into chunks
40g milk chocolate, chopped into chunks

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Method

Bring a small saucepan of water to a simmer, then put a heatproof bowl over it (don’t let the bowl touch the water). Add the dark chocolate and leave to melt, then set aside to cool until lukewarm. In another bowl, combine the flour, cocoa, bicarbonate and salt.
Use an electric whisk to cream the butter and sugars in a large bowl for 1-2 minutes until light but not fluffy. Beat in the egg, then fold in the lukewarm melted chocolate and the flour mixture, followed by the chopped white and milk chocolate.
Line a large baking tray that will fit in your fridge with baking paper. Roll heaped tablespoon-sized scoops of the cookie dough into balls and sit on the tray. Chill for at least 30 minutes.
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Heat the oven to 170°C fan/gas 5. Line another baking tray with baking paper and space out the chilled cookies between both, as they will spread a little as they bake. Sprinkle with the sea salt, then bake for 13 minutes, one tray at a time, until almost set in the centre. Leave to cool on the trays – they will firm up as they cool. Enjoy warm or leave to cool completely.

Nutrition

140kcals Calories
5.9g (3.5g saturated) Fat
1.7g Protein
19.4g (14.9g sugars) Carbs
1.3g Fibre
0.2g Salt

Make Ahead

You can freeze the balls of cookie dough at the end of step 3 in a freezer bag for up to a month, then cook straight from frozen (just add 2 minutes to the cooking time). The dough will also keep in the fridge for 2 days.