Use up any leftover chocolate you may have after the festive season in these delicious rye cookies.
Advertisement - Continue Reading Below
Yields:
14
Prep Time:
15 mins
Cook Time:
17 mins
Total Time:
32 mins
Cal/Serv:
293
Ingredients
125 g unsalted butter, chopped
125 g light brown soft sugar
60 g caster sugar
1 medium egg, plus 1 egg yolk
1 tsp. vanilla extract
100 g plain flour
100 g wholemeal rye flour
1/2 tsp. bicarbonate of soda
125 g milk, dark or white chocolate, chopped
40 g 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
