Double chocolate rye cookies for a rich, indulgent treat

Ingredients for Double chocolate rye cookies

• 90 g walnut halves

• 255 g bittersweet chocolate

• 170 g unsweetened chocolate

• 115 g unsalted butter, softened

• ½ tsp pure vanilla extract

• 300 g caster sugar

• 200 g large eggs, at room temperature

• 60 g rye flour

• ½ tsp baking powder

• ½ tsp kosher salt

How to make Double chocolate rye cookies

1. Preheat the oven to 180°C (160°C for fan ovens) and position a rack in the centre.  

2. Place the walnuts on a baking tray and toast for 8–10 minutes, until fragrant and lightly golden brown when broken in half.  Remove from the oven and allow to cool.  Roughly chop the walnuts and set aside.  

3. Chop 140 g of bittersweet chocolate and 115 g of unsweetened chocolate into large chunks.  Place them in a metal or heatproof glass bowl with the butter.  Set the bowl over a pot of simmering water and stir occasionally until completely smooth.  Remove from heat, whisk in the vanilla, and let cool for about 20 minutes until not piping hot.  

4. In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs on medium-high speed for about 5 minutes, until light, thick, and pale yellow.  With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds.  It need not be completely mixed at this stage.  

5. Chop the remaining 115 g of bittersweet chocolate into 2.5 cm chunks and shave the remaining 55 g of unsweetened chocolate into fine shavings.  In a medium bowl, stir together the rye flour, chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts.  Remove the bowl from the mixer, add the rye flour mixture, and fold in by hand until the dough is completely homogeneous.  

6. For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3–4 hours or up to overnight before baking.  (The unbaked dough can be stored in the refrigerator for up to 1 week.)  

7. Preheat the oven to 180°C (160°C for fan ovens) and line a baking tray with parchment paper.  

8. Drop the dough in 60 ml scoops onto the prepared baking tray, spacing them about 5 cm apart.  Bake for 10–12 minutes, rotating the baking tray halfway through, until the cookies are just starting to crack at the edges and the centres are soft but not liquid when gently pressed.  

9. Remove the cookies from the oven and let them cool on the baking tray for 5–10 minutes.  Then transfer them to a wire rack to cool completely.  

10. Store the cookies in an airtight container at room temperature for up to 3 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.