Use up any leftover chocolate you may have after the festive season in these delicious rye cookies.
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Yields:
14
Prep Time:
15 mins
Cook Time:
17 mins
Total Time:
32 mins
Cal/Serv:
293
Ingredients
125g
unsalted butter, chopped
125g
light brown soft sugar
60g
caster sugar
1
medium egg, plus 1 egg yolk
1tsp.
vanilla extract
100g
plain flour
100g
wholemeal rye flour
1/2tsp.
bicarbonate of soda
125g
milk, dark or white chocolate, chopped
40g
pecans or salted peanuts, roughly chopped, optional
14
whole chocolates or truffles, optional
Directions
Step 1In a small pan, melt the butter. Tip into a large bowl and leave to cool for 10min. Using a wooden spoon, mix in the sugars, egg, egg yolk and vanilla.
Step 2Add the flours and bicarbonate of soda and mix until combined. Finally mix in the chopped chocolate and nuts, if using. Chill for at least 1hr (up to 24hr).
Step 3Preheat oven to 180°C (160°C fan) mark 4 and line 2 large baking sheet with baking parchment. Scoop out a rough heaped 11/2tbsp of the mixture (it will be stiff). Place on the lined sheets (no need to flatten) and top each with a chocolate or truffle, if using. Alternatively, shape each ball of cookie dough around the chocolate/truffle, if using, and return to the sheets.
Step 4Bake for 13-15min, or until lightly golden at the edges. Leave to cool on trays for 3min, then transfer to a wire rack to cool completely.
To store:
Keep in an airtight container at room temperature for up to 5 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
