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    Chocolate rye crackle cookies

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    Chocolate rye crackle cookies

    Rye flour is a perfect match for cocoa-rich dark chocolate, bringing a delicious nuttiness and slightly chewy texture to these tempting cookies. 

    • Vegetarian

    Preparation time: 30 minutes, plus chilling
    Cooking time: 20 minutes
    Total time: 50 minutes, plus chilling

    Serves: 20


    100g dark chocolate
    (80-85% cocoa), chopped
    180g dark rye flour
    30g cocoa powder
    ½ tsp baking powder
    ¼ tsp bicarbonate of soda
    ¼ tsp flaky sea salt
    120g unsalted butter, softened
    80g golden caster sugar
    80g dark brown soft sugar
    1 egg
    40g golden syrup
    30g milk chocolate, chopped


    1 Put 70g dark chocolate in a heatproof bowl, then melt over a pan of barely simmering water, ensuring the bowl is not touching the water; set aside. In another bowl, combine the flour, cocoa, baking powder, bicarbonate and salt; set aside. 

    2 Using electric beaters, cream the butter and sugars in a large bowl until light and fluffy (about 4 minutes). Add the melted chocolate, egg and syrup; beat for about 2 minutes, until combined and fluffy. Fold in the flour mixture followed by the remaining 30g chopped dark chocolate and the milk chocolate.

    3 Put heaped tablespoon-sized scoops of the cookie dough on a board or plate that will fit in your fridge; chill for 15 minutes. Line 2 large baking trays with parchment. Preheat the oven to 180˚C, gas mark 4. With your hands, roll each scoop of cookie dough into a neat ball. Divide the cookie dough balls between the trays, making sure they are evenly spaced out, and bake for 10 minutes. Swap the trays and cook for 5 minutes more. Leave on the trays to cool for 2 minutes, then transfer to a wire rack. Enjoy warm or leave to cool completely.

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