These have less sugar and butter than standard cookies. Make sure you use a dark chocolate with a high cocoa content for a rich, grown-up result. Rye flour adds a lovely toasty flavour.
Gently melt the chocolate and butter together in a heatproof bowl set over a pan of barely simmering water. Remove and set aside to cool for 10min.
Step 2
With an electric whisk, combine the eggs and sugar in a large bowl until pale and moussey, about 5min. Fold in the melted chocolate mixture along with the vanilla.
Step 3
Mix in the flour and bicarbonate of soda. Cover and chill in the fridge for 30min.
Step 4
Preheat oven to 180°C (160°C fan) mark 4. Grease and line two baking sheets with baking parchment. Scoop the dough into 10 mounds, spaced well apart on the baking sheets (each cookie will be about 2tbsp). Wet your hands with cold water, then roll the dough into balls, squashing slightly down. Sprinkle with a pinch of sea salt flakes, if you like.
Step 5
Bake the cookies for 12-15min until slightly puffed and firm around the edges – the tops should crack a little. Allow to cool for 15min on the baking sheets before carefully transferring
to wire racks to cool completely.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
