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Chocolate rye crackle cookies
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Rye flour is a perfect match for cocoa-rich dark chocolate, bringing a delicious nuttiness and slightly chewy texture to these tempting cookies.
Preparation time: 30 minutes, plus chilling
Cooking time: 20 minutes
Total time: 50 minutes, plus chilling
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
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.
Typical values per serving: