Triple chocolate rye cookies

Method

1. 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.
2. 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.
3. 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.
4. 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.